This is one of the sourdough discard recipes my family often looks forward to. It's hard to stop munching this thin and crispy sourdough discard crackers/chips. They are perfect for using up lots of sourdough discard.
1tspeverything bagel seasoningsor you can use seeds or other seasoning of your choice
¼tspfreshly ground black pepperoptional
Instructions
Preheat your oven to 325 F (160 C). Line a large baking sheet with parchment paper
If you choose to double the recipe, use two large baking sheets lined with parchment paper
Remove your unfed sourdough discard from the fridge to a mixing bowl. I like to let it sit for 30 minutes or so, at room temperature, because I find it a bit easier to loosen it up as my starter is quite thick when it's cold
Prepare the batter:
Add oil, salt, and seasonings (or any spices you like) to the starter. Use a sturdy spatula or spoon to vigorously stir the mixture. They appear separate at first and you don't think they are going to combine, because of the oil.
But just keep stirring. It will come to a point where the flour in the starter absorbs the oil and the mixture will turn sticky and pasty
I highly recommend using an offset spatula to spread this batter as thinly as possible on top of the parchment paper. It gets the job done much better than using a spatula
Spread into a rectangle, following the shape of your baking pan. Remember to spread it really thin. The middle part usually takes longer to cook. So make sure you spread them in an even thickness throughout so they cook evenly. This is one of the keys for that crispy texture
Baking (to shape into square shape):
Put the baking pan in the middle rack and bake for 15 minutes. Remove from the oven and use a pizza wheel to "cut" the crackers into about 1 x 1 inch, doesn't have to be exact. It won't really cut through the crackers because they are still soft and not crispy at this point. We are just creating some marks so you can easily break the crackers into smaller size later
Return the pan back into the oven and bake for another 35-45 minutes or until the crackers are crispy all around and nicely golden brown. Rotate the pan halfway through baking during this time
If you double the recipe:
Position your oven rack 3rd from the top and another one 3rd from the bottom. Bake for 15 minutes, cut and then return to the oven. Continue baking and rotate the pan, front to back, top to bottom, halfway through baking so both trays baked evenly
Baking (free-style, no particular shape):
Put the baking pan in the middle rack and bake for 30 minutes and then rotate the pan and bake for another 15 minutes or until the crackers are crispy and golden brown. If some parts have gotten crispy and started to brown too much, you can break those parts off and remove them from the oven
Cooling:
Let the crackers cool down completely on the pan.
Once the crackers have cooled down completely, separate the crackers into little pieces following the cut you make earlier. If you don't make any cut, simply break the giant piece into irregular snack-size pieces
Storage:
Store them in an air-tight container for about a week (It never lasts that long in our house)