Brace yourself for perfect incredibly delicious and very easy to make slow fermented sourdough crackers. I’ll show you how to convert your leftover sourdough into something mouthwatering that everyone around you will love.
Crackers:
– 400 grams discard starter (200 grams flour, 200 grams water)
– 200 grams of flour (the same as the starter amount)
– You will have around 50% hydration in the end
– Then add around 3% of the final weight in salt (18 grams)
I calculated the seasonings based on the dough that you have at hand.
Mediterranean seasoning:
– 0.5% Rosemary
– 0.5% Basil
– 0.5% Oregano
– 0.5% Majoram
– 0.5% Thyme
Paprika/Smoked Paprika seasoning:
– 3% Paprika
– 1% Smoked Paprika
– 1% Oregeno
– 1% Thyme
– 1% Rosemary
Sweet and spicy chili seasoning:
– 2% Paprika
– 2% Cayenne pepper
– 4% Brown sugar
Masala Turmeric:
– 2% Garam Masala
– 2% Turmeric
Sauce:
– 200 grams greek yogurt
– 100 grams of sourdough starter (50%)
– 20 grams malted barley (10%)
– 80 grams of brown sugar (40%)
– 4 grams of salt (2%)
Chapters:
0:00 Intro
3:00 Making the dough
4:40 Seasonings
6:30 Baking the crackers
8:18 Making the sourdough dip
8:38 Delicious crackers
#sourdough #sourdoughdiscard
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