The Most Natural Sourdough Consuming Recipe - Turning It Into Olive Oil Crispy Crackers!
First of all, these crackers are just incredibly delicious! As someone who bakes European-style bread, you'll eventually delve into sourdough. Feeding it daily, or even twice a day if you want it to stay active. Every time you feed it, there's leftover discard. At this point, you can: 1. Toss it out—it’s cool, but might feel like a waste. 2. Save it in the fridge to make homemade sourdough breadsticks (pretty tasty and easy!). Now, let me provide you with option number 3. 🙃 From mixing the dough to baking, all within 20 minutes. Mix by hand, one bowl, done in three minutes. Regular supermarket flour works fine. Zero difficulty. Super tasty. Lasts forever. Here are the key points: -- The flavor of these crackers comes from the oil, so feel free to experiment: scallion oil, garlic oil, onion-infused oil, chili oil… -- The type of seed determines the thickness: larger seeds, thicker crackers; smaller seeds, thinner ones. I prefer thin crackers, so I use poppy seeds—not for the flavor (because they don’t have much), but because they’re tiny and allow the dough to roll very thin. Unfortunately, poppy seeds can be tricky to find in some regions, and I’m unsure about substitutes 😅. Using chia seeds will make the dough quite a bit thicker. Skipping the seeds is fine too, but rolling out the dough evenly becomes trickier unless you use a pasta roller. -- Feel free to add spices: black pepper, mixed herbs, chili powder, cumin 🤣 -- I bake these on a metal sheet, though a baking stone would be even better. A regular baking tray works too. Use whatever you have—don’t overthink it for a batch of crackers. * If your oven has a convection feature, use it—it seems to bake more evenly. If you typically like to reduce salt or oil, I suggest you try the recipe as is before cutting back. 🙄 I suspect these would taste fantastic fried too, like scallion pancakes. Anyone brave enough to try and let me know? 😬
Ingredients
Steps
Start by preheating the oven to 225°C, including a baking stone if you have one. If not, just preheat a baking tray. Grab the sourdough discard that’s been sitting in your fridge for a week. It might smell quite sour, but don’t worry—that’s what gives these crackers their addictive flavor.
Add the following in order: sourdough, oil, flour, salt, seeds.
Mix everything together until there’s no visible dry flour. Avoid using a stand mixer for this dough—it won’t develop properly, and you’ll end up using your hands anyway, plus having to clean an extra bowl.
Now, knead lightly by hand until everything is evenly combined. This means the sourdough is no longer in white clumps but evenly distributed.
Divide the dough into four portions. This amount fits well with a 30x40cm baking tray. Adjust portions based on your baking tray size.
Roll out each portion as thin as possible. I prefer using reusable baking sheets instead of parchment paper, as they are more sustainable—but either works. This is where the seeds play a role. The size of the seeds controls the thickness of the dough. Smaller seeds help achieve uniform thinness. If you’re skilled at rolling dough, you can skip the seeds. Alternatively, use a pasta roller; this dough won’t stick to your machine.