Made this and I added sunflower and sesame seeds, and they were lovely. The sad thing though, this was actually better than my actual sourdough bread LOL. Still haven't baked a successful one yet...
@@amymyers7713 Don't quit! I have managed to make several "okay" loaves since, so it's not impossible. Take note of hydration (try ~65% water), fermentation times and temperature. Every starter behaves differently. If you're not feeling it now, at least store your starter in the fridge or something and come back when you're ready.
discard is going to become sour just by sitting in the fridge with no rising and falling so that makes sense why they'd taste good. Your starter should also be atleast a few months old before it can properly raise a loaf. I didn't start seeing really nice results until my starter was like 3 or 4 months old. I recommend perhaps talking to some bakeries in town or someone you know about acquiring a starter. Older bakeries in particular probably have decade+ old starters they'd be willing to sell a small jar of. Mine is now 8 years old and I've given a bunch away to friends and family and will raise any flour.
Mine is close to 1000 years old from Wales 🏴 😤 Etsy is incredible there’s also one that is likely from humanity’s first leavened bread 3500 years ago in Egypt 😭
THANK YOU!!! I’ve got 3 cups of discard that I need to get rid of fast & easy! THIS IS A LIFESAVER!!! Making right now! SUPER EASY! I topped 3 trays with Everything But The Bagel seasoning! ❤😊
I’ve made many other sourdough cracker recipes, and this one by far is my favorite. So much easier… No rolling or adding additional ingredients other than seasonings and butter. Thank you!!
Made this about an hour ago, with a drizzle of oil (no butter), salt, rosemary, dried green onion and half with chili flakes. They’re almost gone 😅 My discard was thicker though so they turned out more chewy (not bad though!)
Thanks for this, I've made these several times. Nice to have an easy way to use up discard when I just want to get rid of it and not give myself another huge project.
OH MY THEY WERE DELICIOUS! I added a handful of Parmesan on the dough and “sazonador total” seasoning to sprinkle. Best thing ever and the house smells delicious
These are absolutely amazing! Who knew!!! My starter was a bit thicker than yours so mine are a little chewy but I can’t stop eating them thank you so much for sharing your recipe and technique with us! ❤❤
Sooo good! If you add some shredded cheddar, it’s very similar to a cheez-it. Honestly better in my opinion. Truthfully since getting into sourdough I’ve made 2 authentic loaves and the rest of the recipes I’ve made have all been discard recipes 😂
I made these today. Very tasty, but don't use Parchment paper. Mine stuck to the paper and I was only able to break some from the edges to try before having to toss it. I will definitely be doing these again but on a silicone baking liner next time. Edit: I just remade these using a silicone liner instead of parchment paper, and they turned out perfectly. I cannot stop eating them. Currently making another batch.
@@JulianaDeliberais it worked. 😄 it tastes pretty good. I pre-seasoned the sheet with a little cinnamon sugar and mixed some into the batter in addition to the last sprinkling of it before baking.
The water from the butter is likely making them more chewy than crunchy, so it might be best to either clarify the butter first or use a low smoke point oil. Also no docking before baking? INCONCEIVABLE.
My starter is so much thinker than yours. I’ve been following the 1:1:1 feeding ratio religiously why is my starter more like a high hydration dough than a batter.
And you call it "discard" why? You aren't discarding it. You are using it to make bread, crackers, or new jars of starter for friends, family, or customers. To discard it is wasteful.
Discard is simply what it's called in the sourdough community. I didn't make up the name lol But you're right, actually discarding it would be wasteful so I always look for recipes to use it.
