May 24, 2019 - 7:07am
Olive Oil Herbs de Provence Sourdough Discard Crackers
I’ve been keeping my sourdough discard and found a recipe for crackers which I’ve never tried making. I’ve used my discards to make pancakes but never crackers.
They smell amazing and I have another batch still in the oven.
I found the recipe online on www.loveandoliveoil.com I’ll post it if anyone is interested.
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Crackers look great Ben, but I don’t think your link above is correct.
Dan
You’re right Dan, I was just gave the website, the correct link is this one hopefully https://www.loveandoliveoil.com/2019/03/sourdough-crackers-with-olive-oil-herbs.html
i looked this one up earlier, Ben, and have it bookmarked for when I have some discard to use. Crackers look great, and I’m always looking for new ways to use my pasta roller! Thanks for the link!
Rich
You’re welcome Rich. Everyone loved them. Made eight large crackers and only two left now.
‘It is so easy to roll between parchment paper if you don’t want to have to clean your pasta roller.
This is my take on the recipe. Same exact method, but with eggwash, and sliced into many pieces with a pizza cutter. I don't know if its the eggwash or what, but mine take 22 minutes to reach a level of doneness I'm satisfied with. It think it was 15 or 16 minutes on the recipe.
And in the bowl...
I tried to do these in circles, but I find it too much effort, and there's still a little bit of waste, or you end up with bits and pieces that didn't go into circles.
I highly recommend mastering this easy recipe, and you will have no more sourdough starter waste!
The original recipe called for only 12-15 mins bake time, mine tend to take 14 mins or so depending on how thick I was able to roll them out too. They really are tasty. I haven’t discarded any sourdough starter since making crackers.
Not sure I’ve posted it yet but I’ve been making a sesame seed recipe that I created based on this recipe. I’ll post it if I haven’t yet.
Nice crackers Will.
These crackers have peaked my interest! I set it up in a spreadsheet for those that are interested.
I don’t keep discards but plant to build 200 grains by tomorrow.
If anyone is interested in the spreadsheet, send me a PM with your email address. For those that already have my spreadsheet, you can plug the numbers in and do a Save As to make a copy. The nice thing about a spreadsheet is the ability to change the quantity of starter/levain or Total Dough Weight and it will auto calculate all ingredients.
Dan
Thanks, Ben. The cracker formula was a hit! I used the pasta roller to thin the sheets and a curly cutter to cut the dough. One batch had Maddon salt flakes and the other Old Bay seasoning. They had a great crunch!
Dan
Those are beautiful Danny, glad you tried them.
After that tasting these many times, I can say, “they are great”!
Very good formula. Crackers lend themselves to all kinds of seasoning...
QUESTION - The image above shows that cut dough proofing in a pan covered with plastic wrap. Did you proof them at room temp? I didn’t read that in the instructions but it seems like a good idea.
Dan
Benny, I have baked these crackers 3 times now, and they are a huge hit! It seems any seasoning you like will work well, both in the dough and on the outside. Old Bay seasoning is still my favorite.
About the browning... The crackers are still not browning enough to suite me. I’ve baked them as long as 19 minutes. From the looks of other images it seems everyone is baking a paler cracker than I would like. IMO, the flavor is greatly enhanced with more browning. Maybe raising the oven temp to 400 or 425F may help. Also considering a small amount of diastatic malt.
We like the crackers so much, that a levain is built to get more starter. The spreadsheet is great for recalculating the ingredients. Last batch was 300g starter, the next may be 400g.
Danny
So pleased that you have liked these. I'm still not sure why my crackers brown so much more quickly that everyone else's crackers, but I have to be careful with the bake time as I've had a few that had a mildly burnt taste to them. My last batch when I checked them the darkly baked ends were actually around the thickenss/thinness of a Canadian dime which is super thin. I still wonder if I am just rolling them thinner than you guys are.
Benny
I’ve been making these crackers weekly. Today I decided to bake them “Free Style” (without cutting) on a baking stone @ 400F. I cracked them by hand. They were docked to prevent major bubbling.
Cutting them with a wavy pasta cutter makes for a great presentation buy does take more time.
Danny
Benny, I’m STILL baking those crackers! Today my mix used 500 grams of starter! That’s a load.
I discovered today that a dark colored pan make a huge difference in the browning. With a dark pan, they browned. Without a dark pan they were pale unless they were baked long enough to take on a burnt taste.
I find that proper browning of the crackers make an incredible difference in the taste.
Danny
Maybe this is why I haven’t had browning issues unless I just didn’t roll them thin enough or baked too short, I have dark baking pans.
Glad you’re still baking the crackers.
Benny
I've tried several different versions from TFL and elsewhere, and finally, with this version, am happy, very happy. I tried both the herbs and the sesame versions. Both delicious. The flavor is great, not a whole lot of oil, and using the pasta machine ensures thin even crackers. The flax seeds wouldn't go through on the #6 setting, so I had to stop at 5 and roll them thinner. Next time I'll skip the flax seeds, although I love the way their color accents the dough. I'll toast the sesame seeds first, instead. They didn't brown during baking.
I used more herbs than the recipe says, about 1/3 more. I ground them a bit, mortar & pestle. I added some garlic granules to one batch but couldn't taste them. Will try with fresh grated.
I'll add a Tbsp or two of water. I use T85 flour in my starter, need to add extra water for SD discard pancakes, etc. So not surprising I want a tad more water here too. It looks dry going into the pasta machine and the edge is ragged.
Took a bit to figure out the right amount of salt on top. The pink Himalayan disappears on the damp dough. Happy to keep practicing! Munch, munch.
And yes, my kitchen smelled fantastic while baking & after!
So glad you have enjoyed these crackers, I haven’t made them in some time since I no longer create any discard when maintaining my starter. I have a few other cracker recipes I’ve posted as well.
Sesame and Flax Crackers.
Grana Padano Sesame Sourdough Crackers
Benny