Crispy Sourdough Discard Crackers скачать в хорошем качестве

Crispy Sourdough Discard Crackers

These crunchy, flavorful sourdough discard crackers are the perfect way to use up your extra discard! They are thin, crispy, and loaded with delicious seeds for extra texture and taste. When Not to Use Sourdough Discard: Avoid using discard that smells overly sour, like acetone, or has visible mold. If your discard has been sitting unfed in the fridge for weeks and looks questionable, it's best to refresh it first before baking. Ingredients: 200g sourdough discard (unfed but still fresh) 28g melted butter ¼ tsp sea salt 8g sesame seeds 10g sunflower seeds 2g poppy seeds 5g everything bagel seasoning Instructions: Preheat the oven to 175°C (350°F). Line a baking tray with parchment paper. Mix the base: In a bowl, whisk together the melted butter, salt, and sourdough discard until smooth and well combined. Spread the batter: Pour the mixture onto the parchment-lined baking tray and spread it as thinly as possible using a spatula or the back of a spoon. The thinner, the crispier! Add toppings: Evenly sprinkle sesame seeds, sunflower seeds, poppy seeds, and everything bagel seasoning over the batter. First bake: Place in the oven and bake for 10 minutes until slightly set. Cut the crackers: Remove from the oven and use a sharp knife or pizza cutter to cut into your desired cracker shapes. Final bake: Return the tray to the oven and bake for another 20 minutes, or until the crackers are golden brown and crispy. Cool & enjoy: Remove from the oven, let the crackers cool completely, then break them apart if needed. Enjoy as a snack or with dips! Storage Tips: Store in an airtight container at room temperature for up to a week. If they lose their crunch, pop them in a low oven (150°C/300°F) for a few minutes to crisp them up again. These crackers are perfect on their own or served with cheese, hummus, or any dip of your choice. Enjoy! 😊