If you’re an avid baker who loves making bread, you’ve probably heard of sourdough discard. This recipe lets you make full use of this commonly discarded part and turn it into something absolutely flavoursome and snack-worthy.
Let’s get down to it!
Yields1 ServingPrep Time-1 min
Ingredients
100 g Sourdough discard
1 tsp Extra virgin olive oil
1 tbsp nigella seeds
Pinch of sea salt
Browned Butter Herb Mixture
20 g unsalted butter
1 tbsp dried italian herbs
Instructions
1
Preheat oven to 180 degrees Celsius.
2
Melt butter in a heavy-bottomed saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue heating, stirring occasionally and scraping bottom of pan, until butter turns golden brown. Add in dried Italian herbs to infuse for an hour (or overnight is even better!).
3
Mix burnt butter, extra virgin olive oil, sourdough discard, nigella seeds and salt till all incorporated.
4
Use a metal spatula or bench scraper to spread out thinly and evenly on non-stick parchment paper.
5
Sprinkle more sea salt for added crunch.
6
Place in the oven and bake for 10 minutes until cooked.
7
Remove from the oven and lightly score into squares with a pizza cutter or knife.
8
Put back in the oven to bake for a further 20 minutes, turning the tin every 5 minutes
9
Remove and cool the tin, then break the crackers evenly.
10
Put crackers into an airtight container and they’re ready for any occasion!
