Sourdough Discard Crackers
I am a little addicted to these. I tend to make them more than I make sourdough! I have just done a batch with parmesan cheese and well yes. AMAZING.
(Mill 50g parmesan before making the crackers and add into the mix at the end before baking. SO good.)
If you are making a lot of sourdough, you may not have a lot of starter to discard, but I think you should go and make excess starter, just so you can have these. Perfect on their own or as part of a cheese board.
Enjoy!
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Need
- 30 Grams butter BUY
- 200 Grams Sourdough Discard
- 1 Pinch pink salt flakes BUY
- 2 Teaspoons dried mixed herbs
Do
- 1
Preheat oven to 150°C and line a large baking tray with paper.
- 2
Place butter into the Thermomix bowl and melt 3 min/90°C/speed 1.
- 3
Add remaining ingredients and blend 20 sec/speed 8.
- 4
Spread on the prepared baking tray and put into the oven for 10 minutes.
- 5
Remove and score the crackers as you wish. Return to the oven for a further 30 minutes. You may need to turn the temperature down to 140°C if they are browning too quickly. Leave in the turned off oven to dry out completely before storing in an airtight jar.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
