Easy Olive Oil & Sea Salt Sourdough Crackers Recipe | Sourdough Discard Recipe
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- čas přidán 30. 10. 2022
- I'll show you how to make olive oil and sea salt sourdough crackers! Sure, you can buy some pretty inexpensive crackers in stores, but there’s nothing like homemade sourdough crackers. I have to warn you though, these are super addictive. They have the perfect hearty crunch and complex savory flavor that’ll make it impossible to eat just one. Once you taste these, you’ll never go back to buying crackers again!
There’s no rise time so they are super fast and easy. And you can add anything you like to the basic cracker dough, such as seeds, herbs, or spices. I’ll show you a few different ways to shape these and some different flavor variations including everything bagel seasoning and vegan cheese flavors!
This is also one of the best sourdough discard recipes there is! All the recipes in this video are vegan.
Recipe
150g or approximately 1 cup of bread flour
1 tsp flaky sea salt
2 tsp white sugar
3 Tbs olive oil
3 Tbs starter (fed, unfed, cold, or room temperature would all work)
1-3 Tbs of room temperature water, just enough to help the dough come together
Bake at 350 deg F until golden brown, usually ranges from 15-30 minutes depending on cracker shape and thickness
Other videos you might enjoy:
- How I made a starter from scratch with no discard: • How to Make A Sourdoug...
- How I maintain my starter with no discard: • STUPID EASY ZERO WASTE...
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- Dual ended pastry cutter: amzn.to/3P599E3
- My favorite everything bagel seasoning: amzn.to/3Kzu7Jp
- Maldon flaky sea salt: amzn.to/3I5P5On
- Smoked Maldon flaky sea salt: amzn.to/3TVFgZW
- BPA-free food storage containers: amzn.to/3FyMhfc
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Just roll and cut the dough on parchment paper and lift to the baking sheet. If your baking sheet doesn’t have sides, you may be able to do all of this on the pan.
Hii Tammy! WOOW I wish I had thought of that tip! That's so much easier and can fit more crackers on one tray. Thank you so much for sharing! 💯🙏
If your baking sheet DOES have sides, flip it upside down and use the underside to eliminate the lip - you're using parchment paper anyway. 😊
@@spearageddon3279 Oooo...that is so smart!! I've never thought of doing that and absolutely love your idea. Thank you so much for sharing with all of us! 🙏
As usual you don't disappoint! These are very delicious and the problem is I made them for guest and had to make another batch. Don't know where they went??!!! Thank you for always taking the mystery our of my cooking.
Have a blessed 4th of July !
Awww hii Toni! It's great to hear from you and I'm so glad you enjoyed these crackers. HAHA...yes, I totally relate and I have to make multiple batches for that exact reason. I swear there's a cracker black hole in the universe!! Have a wonderful 4th and thank you for all your support along the way! 🎉 🙏
Great tutorial! No useless blah blah! Thank you!
HAHA Thank you, Rachel! I'm so glad you found my video helpful. Have a wonderful weekend! ❤
Tried this today! Best use I’ve found for sourdough discard. Thank you !
Hiii Kevin! YAAAY! I'm so glad you enjoyed the crackers. Thank YOU for all your support. Be well and happy baking!
I enjoyed this very much, thank you miss Rosie!
Thanks so much for your kind words, Justin! I appreciate you checking out my video and supporting me. Have a blessed holiday season!
Hi Rosie I am so addicted to your channel. I will definitely be making these tasty snacks... Thank you for making my day.
Awww thank YOU!! I'm excited for you to try these and I'd love to hear how they turn out for you! 🥰
Wow this is so good! Going to be trying allll of them!! Thank you♥️♥️♥️
Hiii Elias! Thanks so much for checking out my video and I'm super excited for you to try these. I'd love to hear how they turn out. Have a wonderful week! ❤🌻🙏
These look so easy and very tastey! Can't wait to try!
Hiiii Carla! Thanks for checking out my video and I'm so excited for you to try these! I'd love to hear how they turn out for you. Have a wonderful weekend! ❤
Yay sourdough content!!
Wooow so speedy! Thanks for checking out my video!
Hi! I just had to comment, and thank you for the beautiful music and Scripture in your video! I absolutely love it, and it was certainly timely for me! Definitely gonna subscribe. HalleluYah! 🙌
Hiii Nancy! Thank YOU for checking out my video and for all your kind words. I'm grateful to have you as a subscriber and appreciate all your support. Have a blessed holiday season! ❤
Thank you for the recipe.
I baked it yesterday. I used Levity Madre discard, whole wheat flour, sprinkled my сrackers with flax and sesame seeds.
I added ingredients by eye😅
Delicious 😋
That sounds absolutely wonderful, Nadya! I love flax and sesame seeds and I'll have to try that next time. Thank you for checking out my video and for the great ideas! ❤
Thanks!
Hiii Bonnie!! I appreciate your support so much. Thank you for checking out my video and your contribution means the world to me ❤ Be well and happy baking 🌻
Going to try some today 😉
YAAAY! That's awesome Barbara! I can't wait to hear how they turn out and Happy November! 🎉
Will definitely try these, I love making crackers, I usually roll them extremely thin between two pieces of parchment paper then transfer to oven tray. I love everything bagel seasoning or rosemary and salt flakes
Hi Michelle! Ooooo...everything bagel seasoning or rosemary and salt flakes are such great options! I also love your idea of rolling between sheets of parchment and look forward to trying that. Happy New Year!
I figured out a way to get a consistent thickness ... as long as your hydration level matches a stiff non-sticky dough (about 50-55% hydration), then you can use a pasta roller machine (or attachment) to roll the dough out.
I just tried the thickest setting on mine and the result was a bit too hard/tough after baking, so next time i'll use the next thinner setting.
BTW for my first batch I went with cheddar cheese powder plus a little powdered garlic and white pepper.
WHOOAA!!! What a genius solution!! I love it. Rolling out the crackers is my least favorite part of the whole process and it's so hard to get an even thickness manually. Thanks so much for sharing your tip with all of us!🎉
@@RovingPunster ABSOLUTELY DELICIOUS IDEA!! 👏
@@RosiesKitchenAdventures Youre very welcome. In my case I just used the pasta roller attachment for my stand mixer ... a few passes (fold up & reroll) to homogenize the dough (after its 24hr ferment/autolyse rest), then roll out to desired thickness. When in doubt on thickness, its best to err by being too thin rather than too thick.
@@RovingPunster That all makes so much sense!
Fantastic! Yum❤️
Aww thanks for checking out my video and I'm so glad you liked it!
@@RosiesKitchenAdventures I have made these every other day! My daughter and I can’t get enough of them! Super simple!❤️❤️❤️
They did not last long in my house. Really good. Thank you
Hiii Everton! Thanks so much for trying this recipe and I'm so happy to hear you all enjoyed the crackers! Be well and have a wonderful weekend ahead 😎🙏
thank you
Thank YOU for checking out my video!
Rosie, You must read my mind! LOL! I had planned to make crackers this weekend as I have some sourdough that I wanted to use up before I fed the rest. Perfect timing! I'll be making larger ones for lunches with cheese or tuna salad on them. Thanks for the great recipes!! :)
That's so funny!! We were totally on the same wavelength there! That sounds so good with cheese and tuna salad. YUMMM 😄I'd love to hear how the crackers turn out for you. Thank YOU for all your support. Be well and happy baking! ❤
@@RosiesKitchenAdventures I will for sure and won't clear this comment...something I tend to do...so it will remind me to reply.
I don't see the link in the description that you said would have your sourdough creation video.
Hii Leo and thanks for following up on the link! Here's the video on how I made a sourdough starter with no discard: czcams.com/video/MYTAwBnTJDA/video.html
Love the stick idea. I wonder if cinnamon and sugar would work or if it would need to be added after cooking
Oooo...cinnamon sugar sticks sound so good! I think adding it to the dough would be the easiest option. You could certainly roll them in it once they are baked but you might need to brush them with some melted butter so the cinnamon sugar sticks. I don't think you can go wrong with either option though! I'd love to hear back if you end up trying it.
I’m going to try these. Have to ask, the 150 grams of bread flour is more like one and one quarter cups isn’t it? A cup of bread flour everywhere I look says is 120 grams. Doesn’t matter what it’s called if it works.
Thank you 🤙🤙
Hiii! I'm so excited for you to try this recipe and thank you for asking that great question about the measurements. The "cups" measurement is really an approximation since there can be variation in the way people measure flour. The dough should be fairly dry so I recommending starting with 1 cup and adding a few extra tablespoons if it feels too wet. Thanks so much for checking out my video and for your support!
Would these work without the oil?
Hii Pam! Thanks for checking out my video and asking that great question! Yes, these will work just as well without the oil. The taste will be a bit different but still delicious. Be well and happy baking!
Will someone Please explain to me what is "discard" that everyone is talking about???
Hiiii! That's a great question! The discard is the portion of the starter that is typically thrown away before the remainder of the starter is fed. I hope that helps!
Most people discard or remove (and throw away) sourdough starter, particularly whilst first making the starter but also at other times if there is the sense of "too much starter" resulting. Thus lots of special "(sourdough starter) discard" recipes have been created. Personally I have found it possible to not discard by keeping only small amounts between baking with the starter. I'm new to Rose's channel and see she shared a link with you which is sure to help. It's been useful to me to jump around different channels to get an overview. I'm keen on "bread code" because he gives lots of explanation about the way it works and uses grams in small amounts: my starter began late February with 10g flour and 10g water! Good luck, enjoy. I'm off to try Rose's cracker recipe 😊
Thanks @RosiesKitchenAdventures
Why are you making dough when it’s discard recipe? Waste of time. You just need discard, oil, salt
Hiii! Thanks for checking out my video and the discard crackers you described are certainly wonderful! This is just a different style of cracker. I hope you have a wonderful New Year!
What about flour?
My discard cracker recipe has flour, seeds, olive oil, discard salt and water.
@@lealand423 Oooo your cracker recipe sounds delicious! I love adding seeds to anything sourdough. Thanks for sharing!
Your way is really hard on my dentures, so I prefer a lighter and crunchy cracker over a thin, hard cracker.
Sometimes the discard is less and the quantity of crackers you want is more. So that's alright to use extra floor at times like this
I'm baking these right now.
Oooo that's so exciting!! I'd love to hear how these turn out for you!
@@RosiesKitchenAdventures turned out amazing. Especially the sticks. Next time, I'm quadrupling the recipe.
@@robhowe8353 WOOO HOOO!! That's awesome to hear and I love the sticks! HAHA...yes, I always make a bigger batch myself as well! YUMMM