Sourdough Crackers from Discard with Rye & Einkorn

Описание: 0:00 Intro
1:50 Recipe
6:00 Mixing the Dough
8:34 Rolling the Crackers
12:26 Prepping for Baking
15:09 Finished Crackers
15:45 Taste Test

Sourdough Discard Cracker Recipe
225 g (~1 cup) rye sourdough starter discard (at least 5 days in the fridge - longer for a tangier cracker)
115 g (~1 cup) whole einkorn flour
60 g (4 Tbsp) softened butter
2 g salt (generous pinch)
2 Tbsp fresh or dried Sage, Rosemary, Thyme or other spice blend
olive oil for brushing
extra rye flour for dusting
extra salt for sprinkling

Preheat oven to 350F or 175C

Combine all in stand mixer with dough hook or paddle attachment and mix until butter is well incorporated.

Wrap in plastic wrap or parchment and chill in fridge for 1 hour to 5 days

Break off 1.5 Tbsp chunks and elongated balls. Flatten slightly and run through pasta roller at widest setting (#1 on Kitchenaid). Run through a second time at next thinnest setting (#2 on Kitchenaid).

Place on half sheet pan with parchment. Brush with oil. Dock crackers with fork. Sprinkle with salt.

Bake for 10 mins and then rotate sheet pans. Bake another 10 minutes and start checking. Should be a deep golden brown.

Cool 5-10 mins to allow to crisp up. Resist eating all in one sitting.

CarolAnn Leventhal original recipe for King Arthur Baking: https://www.kingarthurbaking.com/reci...

‪@inspiredtaste‬ amazing hummus recipe:    • Easy Hummus Recipe (Better than Store-Bought)  

#sourdoughdiscard #crackers #fmf #einkorn #rye #sourdough #freshmilledflour