I didn’t make anything with my sourdough discard last weekend and my container of discard was almost overflowing after baking the tomato sourdough bread today. I decided I’d try a variation on the crackers with another flavour that I hadn’t tried yet.
Grana Padano Sesame Seed Sourdough Crackers
The final dough for these crackers should be soft but not sticky. The sourdough discard is 100% hydration.
Ingredients
150 g sourdough discard
75 g bread flour
20 g sesame seeds
10 g poppy seeds
30 g butter
15 g olive oil
35 g Parmesan fresh fine grated
Pinch of cracked black pepper
Pinch of sea salt
200 g sourdough discard
100 g bread flour
27 g sesame seeds
13 g black sesame seeds
40 g olive oil
47 g Grana Padano fresh fine grated
Pinch of cracked black pepper
Pinch of sea salt
Throw all ingredients into a bowl and combine until forms a ball.
Let rest for at least 30 minutes and divide into balls. Roll between two sheets of parchment paper.
Spritz with water and then sprinkle sea salt.
Bake at 350ºF for 12-15 mins until nice, golden and crisp.
If you try these I hope you like them.
Benny, I like your idea of adding seeds. I’ll have to do that next time. Lately I’ve been baking these crackers once every week. They are hard to resist!
Danny
The Grana Padano adds a huge hit of flavour to these crackers. These are my new favourites Danny.
hi i am making crackers since a while with my discard, mixing in also rye sd discard and some caraway seeds. VERY good! Question: can discard bee too old? If yes, how would I notice? Made a batch a couple of days ago wchich just did not perform as usual. Theywere kind of tough, did not get really crisp. Iused the same formula, same baking time. Wondering about the discard.
Barbara
Hi Barbara
so so far I haven’t had an issue with old discard. Even time I feed I add the new discard to the old and mix it up. It all gets used mixed in. I’m not sure if it can ever be too old. When I was researching cracker recipes one recipe I read said laser discard was better.
My discard is like a non-vintage champagne, it is a blend of older and newer vintages. ?
I am under the impression that the starter is used mainly, maybe only, for flavor. I don’t notice any noticeable increase of the dough. I know there is some, but I don’t think dough rise is a big issue with these crackers.
IMO, as long as the starter doesn’t have a bad odor it is good for crackers.
When thinking about pasta; it is water and flour without a trace of yeast.
What do others think?
Dan
thanks guys. Good to know it isn’t the starter. Something else must have gone wrong.............just checked the pasta roller: #4 as always. In spite of this, the Crackers have disappeared in no time...........:)
lets see what happens with the next batch. Thanks again
Barbara
Barbara, you mention #4 on your pasta roller. Do you think the dough may have been too thick? I roll mine very thin, the second to last setting. Benny also hand rolls his very thin.
Dan
I once left the clingfilm wrapped cracker dough in the fridge for 24 hours to see what would happen. The dough had expanded a bit as the clingfilm was under a bit of pressure and the dough was bigger. It wasn’t dramatic but there was a difference. However, the crackers didn’t seem to turn out differently with the longer time in the fridge.
I would agree Danny, I think the sourdough discard is there for flavour and not for any rising capability.