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herb and flower crackers

sourdough discard crackers

thin crispy crackers, a great way to use some sourdough discard. decorated with edible flowers and herbs.
Course Appetizer
Cuisine european
Servings 4

Equipment

  • Pasta machine

Ingredients
  

  • 1/3 cup sourdough starter unfed from the fridge
  • 4 tbsp water
  • 2 tbsp olive oil
  • 1 cup plain flour
  • 1 tsp salt
  • flaked salt, pepper, basil, rosemary and flowers

Instructions
 

to make the dough

  • Add the starter, water and oil in a bowl and mix together to combine.
  • Add the flour and salt and mix in and bring together into a soft dough, if you need a drop more water you can add a little more. (different brands of flour absorb differently and some starters have more water than others so it cant be exactly precise, the dough needs to be firm but pliable.)
  • knead dough for a few minutes until it is smooth and roll into a ball and cover it and leave it to rest at room temperature for 1 hour.
  • Take the dough and flatten it, you can cut it in half and roll two pieces or roll one large piece
  • using the pasta machine on the widest setting start rolling the dough, after the first roll, fold in half and roll through again. then turn the setting down and roll through the dough. keep rolling and lowering the setting each time. roll the dough until it is very thin. add flowers and basil to one half of the length of dough and fold over the other half to cover it. turn the pasta machine back up a few notches and roll the dough through again. roll it through again until it is as thin as possible.
  • preheat the oven to 180c / 350f
  • line two baking trays with baking paper. cut the dough into four long crackers, or to fit the size of the baking tray. brush each one with oil, then scatter over more herbs, flowers and some flaked salt and some freshly ground pepper
  • bake for 10-12 minutes until golden and crispy
Keyword crackers, sourdough discard