I made three batches of these fantastic crackers. Pizza flavored with Parmesan cheese, herbs de Provence like you did and Chimichurri flavored, garlic powder with Chia seeds and flaxseeds. Keep your fantastic sourdough discard recipes coming. Phenomenal. ❤️
This recipe is absolutely wonderful! It has become my go-to recipe for the most delicious as well as healthful crackers (my sourdough is made only with sprouted grain flour). I love that it doesn't require any added flour but only uses the sourdough discard. It is now a staple in my home. Thanks so much!!!
Now I can hardly bake sourdough bread! My wife & her friends have me making starter in commercial-size batches to feed their addiction to these crackers, so no time or starter left over for bread. Seriously, these things are absurdly good. My variation: ET bagel topping instead of herbes de Provence.
I tride a few of your recepies and I am never dissapointed. Thank you very much! I love your work, style and how "to the point" your videos are. I wish you all the best!
This is a great idea! Thank you for sharing your knowledge and ideas, Amy! I'm in the process of making my first ever starter from scratch...let the waiting begin!
@@littlespoonfarm Ha-ha - thanks! I just wish I'd seen your video before making my starter. I was totally winging-it as far as the ratios were concerned - i went by "feel" / what looked correct...meaning: kinda sloppy but not too sloppy...maybe a 3:2 ratio of flour to water. I didn't see any bubbles after it sat at ~19c / 69F overnight...now it's been sitting on the stove with the oven on low to keep it warm for the past five hours or so and I see a just few bubbles now...it's been about 24hrs since I started it.
I make these a lot. I make a 1 and half recipe which is just perfect for a large cookie sheet. I like them really thin and sprinkle pepper and sesame seeds on them. Yum.
Thank you for sharing. This is a great recipe. My first time baking these discard crackers. I was wondering how to use discard. But, I made some changes with the baking time. I did the first 10 minutes then sliced the pieces. I reduced the rest of the time to 30-35 minutes instead of 40-50 minutes. Other than that, great job! Really enjoyed this experience.
Are you using a convection oven? Also, I do not know how to convert the grams of butter and starter. I am going to buy a scale, but I do not have one yet. Can’t wait to try these.
These are so good! Just made my first batch today. I brushed them with a very little amount of olive oil and sprinkled with Read Salt (added salt to the batter also) after the 10 minute bake. They are scrumptious! So happy to have another way to use unfed starter. Btw, I'm using your starter recipe I made last July, 2019. Can't wait to try more with other spices and the Herbs de Provence Thx
Wow these crackers are so good and addicting! I never heard of that spice you had in recipe but it taste like pizza to me! Thank you for sharing this recipe! I love it has no flour! Very easy to make.
Wow, I just made these. Simply AMAZING. I used dried rosemary and pink salt. My daughter loved them too. Will definitely be a regular part of my weekly baking. Thankyou so much. A new subbie here. Can't wait for more vids
Wow, I made these tonight and they were SOOOO good! I used a vegan butter and garlic herb mix. I will definitely be making these a lot. Thanks so much.
Hi, I left my sourdough discard in the fridge for several days, should I fed the discard before making sourdough cracker ? And can I wonder if I could add a little cheddar cheese to the mixture before baking, how do you think ? Thank you !
Insane idea! So simple, I tried something like this willy nilly but I was afraid to spread it too thinly on the parchment paper and ended up with something on the doughy side. Now I know where to look for clearer instructions. Amazing channel for sourdough stuff!
Made these tonight and unfortunately non survived for tomorrow. Good news is I have plenty of more discard and will be making these again in a larger quantity tomorrow. Thanks for the simple and tasty recipe!
That’s great👍. I’m making a starter and I hate wasting all that flour. It has so much flavor, it doesn’t need anything on it. I just can’t throw it away. Hummus and crackers on the menu tomorrow. Thanks so much.
Made these once before from your recipe but forgot to leave a comment. Made them again a couple days ago because they are delicious!! I made mine using the butter and made one batch with Italian seasoning and another with only Rosemary. My husband devoured them with some beer cheese this weekend and commented how they tasted cheesy without any cheeses added to the recipe and before dipping them into his beer cheese. Will be making these regularly. So superior to store bought! Thank you so much for sharing this easy and delicious recipe!!
Tried this recipe out the crackers turned out great and they taste so good my only issue is that the wax paper sticks to them and its so hard to separate them. Am i doing something wrong ?this is the second time it happens.Do i need a different type of paper?
Be sure to use parchment paper and not wax, wax isn’t actually meant to go in the oven! The wax melts off in the heat and makes everything stick together. I just figured this out and switched to parchment and it’s made a world of difference! I thought they were the same thing!
I made these this morning, they are soooo good, I could eat the whole pan but I have to save some for the rest of my family! Thank you for sharing this recipe!!
I have made these twice in the last week. A delicious way to make crackers without adding extra flour! Mine have a "cracky" look, with holes in the crackers, no matter how thickly I spread the dough. Also, they burned WAY before 50 minutes, but luckily the burned ones still taste pretty good. The second time I made them, I upped the amount of starter and decreased the amount of butter -- made for a much more manageable dough (maybe my starter was just more watery than hers). I added rosemary, garlic powder, and nutritional yeast -- the taste is cheesy and addictive!
I haven't made them yet but I immediately wondered if 50 minutes was just a mistake for 15 minutes...? How long do you find you cook them for after scoring?
What are the weights & measurements though you say weigh it out but give no idea of weight how much butter? The only thing that was obvious was just two punches of salt . Anyone help please thanks
No...the plastic bowl scraper..I think it is white..thank you for letting me know where you got your bread pans. I have ordered 2 from a lady that sells Pampered Chef.
Wow - I just made these and they were so simple to make and are absolutely delicious and crispy! Thank you so much for another incredible sourdough recipe!
Made them yesterday with very runny and sour discard. Used fresh rosemary for seasoning. I’ve tried recipes calling for more olive oil. They were hard and oily. These were delicious! Will bebaking them again today!
So I tried to do this bc I dont like the pancakes made from discarded starter and I still felt bad throwing out so I searched what else to do and let me tell you its tastes soooooo good, I didnt have the herbs she used, I used rosemary and tad bit of oregano instead and it tastes amazing it kind of reminds me of cheese its. Thank you!!!!!
Just made your sourdough crackers. They are delicious and very crunchy 😋 I’m also doing your country sourdough bread right now 😁this is the second time I make it, so good👍🏼 👍🏼 Very nice channel!
Thanks for the great recipe, however, mine tasted way too salty. I would recommend 1/2 tsp and check crackers are 40 minutes. Was starting to burn at 45 min. I’ll definitely try again with adjustments.
I did these today. They are great! I used everything bagel seasoning for the herbs. This will be a regular thing for me, when I build up my discard again. Thanks for putting it out here for us to try.
I tried this exact recepie and it was amazing!! One huge problem... I accidentally used wax paper Instead of parchment paper lol Had to throw everything away, but from what I did eat, it was a 10/10. will be remaking when I save up more starter
I want to make these successfully, but am having trouble spreading the mix thinly with my spatula or knife. (Then on my thinnest batch I didn’t watch closely, and they almost burned!). Any tips for spreading w/out it taking 10-15”??? Also, has anyone tried turning temperature down after 10”/scoring? I’m determined to get better results, as I love the “all discard” & the tanginess! PS I use half butter & half olive oil.
Well my mind is set on fire with ideas now. From sweet to savory to spiced up to heat, the sky is the limit. However, at roughly an hour to bake, I think I'll go the convection route and do up multiple pans. Also, you can add a little bit of citric acid and ascorbic acid [vitamin C] to extend the shelf life, and these are considered clean label ingredients.
Get a gram scale. It should work out to close to the weight of everything except the water that is baked out, but you're better off to weigh it if you need it that close.
hello, i perfected a liquid sourdough that I use in place of water in all recipes I want to be sour dough. I works a lot easier than the thicker sour dough. Once you use it this way you do not ever have discard. Peace, Love, Lazaro .
Fats are a very wide field so there are likely ones that will work for you. Nut fats like a little bit of almond butter would be good in this as well. Without some kind of fat, these are going to be low on flavor and hard as a rock. It's been used in the past as a survival food and called Hardtack.
Mine burned within the first 20 minutes by following these directions (including the 10 minute pre-scoring). Wtf did I do wrong lol. Is it possible to spread them too thin? I did them as thin as she did in the video lol.
Love this recipe, I've made it 4 or 5 times now! I like to save up my discard for a week in a separate jar in the fridge then make this recipe x4. I've never gotten to the full 60 minutes, usually takes less then 40 (10, cut, 30) but I like to spread them pretty thin and my oven thermometer is all over the place (electric, ugh).
My hubby boys and I devoured the double batch that I almost burnt. They were very tasty with hummus and fresh herbs from our garden. I used sage, rosemary and oregano plus some flaked sea salt. I’ll have to pay closer attention to them and maybe lower the temperature, but they were a hit! Thank you.
Thank you Amy! Just tried these today with some oregano, ground cumin and black pepper and they were amazing!! But they also nearly burnt in my oven so they really need to be checked frequently after scoring. Luckily I got them out in time.
I cut the crackers 10 minutes into cooking. Returned to oven and set the timer for 50 min. I checked at 25 min and they were burnt to hell!!! I will set my timer for 15 minutes in next time because I think this recipe has potential to be great. I just need to keep a closer eye on them.
I'm sorry to be late to this party. If I'd known how delicious and savory Discard Crackers could be, I would have switched from composting to cracking (the legal kind) much sooner. I followed your recipe to the letter (always a good idea learned at the knee of experience) except that I didn't have any Herbes de Provence. I substituted Penzy's Sandwich Sprinkle, which is about the same, but with coarse salt, garlic, black pepper, and basil added to the marjoram, rosemary, thyme, and oregano (no lavender, but I believe that's a North American introduction). Since the Penzy Sprinkle contained salt, I eliminated that from your recipe. The result was a light, sturdy, crisp, and nutty cracker that was begging for humus. Here's an Instagram link (instagram.com/p/CEZaiT0pU7I/?igshid=193pjltgs3t4u) to the finished product, Thank you for sharing!
Haven't made these yet, but can't believe you put something so thin back in oven for 50 whole minutes! Didn't she mean 15 mins instead? Can anyone clarify this, please? Many thanks.
Delicious but i burnt them all in in 10 minutes (then i realized that you are from Usa and 325 degrees are not in celsius lol. That makes sense. 325 C is too much for that thin crackers... They got flames (365 F =162 C)
LOL! Kudos to you for actually having an oven that gets that hot [620F]. The only way mine gets up that high is on the self cleaning cycle. I can imagine you had ashes.
Good Morning: I tried to make your sourdough discard Cracker for the first time using your recipe and followed it exactly . It was my worst disappointment and a waste of my time. The dough stick to the parchment paper and the cracker was so thin that it can not whole the shape at all. I have to scaped it up and throw it away. The cracker was so sour so it was not good to eat. I am not a novice in the baking because I made many breads before ( New England Professional style hotdog, and French bread using my wife dough) . She is a professional baker and sell her breads and pastry ) She had a lot of sourdough discard. becasue she sells many products using sourdough ) she told me before my bake that I need to use some flour in order to give the cracker more texture and she also said that I need to "floured " the parchment paper too so that the cracker will not stick to it. I should listen to her instead of follow your recipe . I am wasting my time and money. !!!
Oh my gosh! Is it just too difficult for you to give the amounts in the video? Just seems lazy! I won't be trying to watch any more of your videos. The time you say to bake them is outrageous, they burn.
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LOVE these crackers. Instead of herbs I do sesame seeds and pumpkin seeds mixed into the batter and then sprinkle a bit of parm on top. So good.
I made three batches of these fantastic crackers. Pizza flavored with Parmesan cheese, herbs de Provence like you did and Chimichurri flavored, garlic powder with Chia seeds and flaxseeds. Keep your fantastic sourdough discard recipes coming. Phenomenal. ❤️
Fantastic! Thank you!
I made discard crackers today using your recipe! They are SO delicious! Thank you for sharing your knowledge with us! Truly a blessing to others!
🕊
This recipe is absolutely wonderful! It has become my go-to recipe for the most delicious as well as healthful crackers (my sourdough is made only with sprouted grain flour). I love that it doesn't require any added flour but only uses the sourdough discard. It is now a staple in my home. Thanks so much!!!
Totally going to make these with all things bagel.....
yep... addicting!!! I cut up jalipinos right in there and topped with the ET bagel as well :) ... Couldnt be better :) Thanks
Now I can hardly bake sourdough bread! My wife & her friends have me making starter in commercial-size batches to feed their addiction to these crackers, so no time or starter left over for bread. Seriously, these things are absurdly good. My variation: ET bagel topping instead of herbes de Provence.
Awww, sounds great!
I tride a few of your recepies and I am never dissapointed. Thank you very much! I love your work, style and how "to the point" your videos are.
I wish you all the best!
Thank you so much Sara :)
This is a great idea! Thank you for sharing your knowledge and ideas, Amy!
I'm in the process of making my first ever starter from scratch...let the waiting begin!
intelligentcomputing it’s totally worth the wait!
@@littlespoonfarm Ha-ha - thanks!
I just wish I'd seen your video before making my starter. I was totally winging-it as far as the ratios were concerned - i went by "feel" / what looked correct...meaning: kinda sloppy but not too sloppy...maybe a 3:2 ratio of flour to water. I didn't see any bubbles after it sat at ~19c / 69F overnight...now it's been sitting on the stove with the oven on low to keep it warm for the past five hours or so and I see a just few bubbles now...it's been about 24hrs since I started it.
I make these a lot. I make a 1 and half recipe which is just perfect for a large cookie sheet. I like them really thin and sprinkle pepper and sesame seeds on them. Yum.
Great idea!
Thank you for sharing. This is a great recipe. My first time baking these discard crackers. I was wondering how to use discard. But, I made some changes with the baking time. I did the first 10 minutes then sliced the pieces. I reduced the rest of the time to 30-35 minutes instead of 40-50 minutes. Other than that, great job! Really enjoyed this experience.
These are amazing! I used Italian seasoning & Tony’s Cajun seasoning (along with the sea salt) and they are so good! Thanks for another great recipe!
Lisa Thorsell hey Lisa! I love Tony’s seasoning! I will try that next time i make them 😊 That sounds delicious!
Are we baking these for 50 or 15 additional minutes?
I tried 50 mnts so total would be 60 mnts, and mined burned.
Are you using a convection oven? Also, I do not know how to convert the grams of butter and starter. I am going to buy a scale, but I do not have one yet. Can’t wait to try these.
These are so good! Just made my first batch today. I brushed them with a very little amount of olive oil and sprinkled with Read Salt (added salt to the batter also) after the 10 minute bake. They are scrumptious! So happy to have another way to use unfed starter. Btw, I'm using your starter recipe I made last July, 2019. Can't wait to try more with other spices and the Herbs de Provence Thx
Vickie Schulz that’s awesome! So glad to hear 😊
Wow these crackers are so good and addicting! I never heard of that spice you had in recipe but it taste like pizza to me! Thank you for sharing this recipe! I love it has no flour! Very easy to make.
Discard is in the oven now, and I'm ova here twiddling my fingers till crackers are done 😁
Wow, I just made these. Simply AMAZING. I used dried rosemary and pink salt. My daughter loved them too. Will definitely be a regular part of my weekly baking. Thankyou so much. A new subbie here. Can't wait for more vids
tyvm, very cool
Looks super! I’m even thinking 🤔 about putting Sun Dried Tomatoes 🍅 🍅 in them too! SO EASY!
Tried making this today and it's absolutely amazing! I added italian seasoning, black sesame seeds and flax seeds! Thank you for this!
Wow, I made these tonight and they were SOOOO good! I used a vegan butter and garlic herb mix. I will definitely be making these a lot. Thanks so much.
Do I need to feed the discard again before baking them for cracker?
Just tried these. They were delicious! 😋👍
I think they'd only keep for a week in a sealed container if you put a padlock on it! 🔒 😂😂😂
phenomenal. thanks for sharing. try olive oil instead of butter and add some cumin. also half the salt. :)
Hi, I left my sourdough discard in the fridge for several days, should I fed the discard before making sourdough cracker ? And can I wonder if I could add a little cheddar cheese to the mixture before baking, how do you think ? Thank you !
If you use oil is it the same amount of the butter?
Hi will you be doing a video on flat breads. Love your videos
I’ll definitely try this one. Will go perfectly with my fermented peach salsa 😋
Keep up the great work! 👍🏼
Insane idea! So simple, I tried something like this willy nilly but I was afraid to spread it too thinly on the parchment paper and ended up with something on the doughy side. Now I know where to look for clearer instructions. Amazing channel for sourdough stuff!
These are so delicious!!!
These look amazing! Can you use a silicone mat instead of parchment?
Snarky Runner yes you can!!
Made these today!! My new addiction. Love this channel!!!
I keep my discard in the refrigerator. Does it need to warm to room temp to use in this recipe?
Made these tonight and unfortunately non survived for tomorrow. Good news is I have plenty of more discard and will be making these again in a larger quantity tomorrow. Thanks for the simple and tasty recipe!
These are the easiest, tastiest crackers
That’s great👍. I’m making a starter and I hate wasting all that flour. It has so much flavor, it doesn’t need anything on it. I just can’t throw it away. Hummus and crackers on the menu tomorrow. Thanks so much.
Made these once before from your recipe but forgot to leave a comment. Made them again a couple days ago because they are delicious!! I made mine using the butter and made one batch with Italian seasoning and another with only Rosemary. My husband devoured them with some beer cheese this weekend and commented how they tasted cheesy without any cheeses added to the recipe and before dipping them into his beer cheese. Will be making these regularly. So superior to store bought! Thank you so much for sharing this easy and delicious recipe!!
Tried this recipe out the crackers turned out great and they taste so good my only issue is that the wax paper sticks to them and its so hard to separate them. Am i doing something wrong ?this is the second time it happens.Do i need a different type of paper?
Be sure to use parchment paper and not wax, wax isn’t actually meant to go in the oven! The wax melts off in the heat and makes everything stick together. I just figured this out and switched to parchment and it’s made a world of difference! I thought they were the same thing!
@@emyemyemyyyy thank you! i will be trying that.
Made these and delicious 🎉
Excellent recipe! Thanks so much for this!
I’m definitely trying this. I was not excited about discarding so much of the starter.Thank you so much!
This is a great idea so creative and feel good that we don’t waste it I made it ...OMG it’s so delicious 😋 thank you 🙏 so much 👍👍
Can we use the discard the next day to bake these?
Yes :)
I made these this morning, they are soooo good, I could eat the whole pan but I have to save some for the rest of my family! Thank you for sharing this recipe!!
Just made these and my daughters and I really loved them! Thanks!
They look yummy!
Just one question-can I use the discarded starter from the first startup week or does the starter have to be mature ?
Bonita Mallory it doesn’t have to be mature. A younger starter just won’t be as tangy as a mature one. 😊 still a great way to use without wasting
I have made these twice in the last week. A delicious way to make crackers without adding extra flour! Mine have a "cracky" look, with holes in the crackers, no matter how thickly I spread the dough. Also, they burned WAY before 50 minutes, but luckily the burned ones still taste pretty good. The second time I made them, I upped the amount of starter and decreased the amount of butter -- made for a much more manageable dough (maybe my starter was just more watery than hers). I added rosemary, garlic powder, and nutritional yeast -- the taste is cheesy and addictive!
I haven't made them yet but I immediately wondered if 50 minutes was just a mistake for 15 minutes...? How long do you find you cook them for after scoring?
What are the weights & measurements though you say weigh it out but give no idea of weight how much butter? The only thing that was obvious was just two punches of salt . Anyone help please thanks
Amy, what dough scraper do you use? And where can I buy it? Thank You so much for your help.
Do you mean the off set spatula?
No...the plastic bowl scraper..I think it is white..thank you for letting me know where you got your bread pans. I have ordered 2 from a lady that sells Pampered Chef.
Amy...sorry I confused you with another girl I follow on youtube..but I would like to know about your bowl scraper...
Wow - I just made these and they were so simple to make and are absolutely delicious and crispy! Thank you so much for another incredible sourdough recipe!
Thank you! They are in the oven now. Topped with everything but the bagel seasoning!
Made them yesterday with very runny and sour discard. Used fresh rosemary for seasoning. I’ve tried recipes calling for more olive oil. They were hard and oily. These were delicious! Will bebaking them again today!
So I tried to do this bc I dont like the pancakes made from discarded starter and I still felt bad throwing out so I searched what else to do and let me tell you its tastes soooooo good, I didnt have the herbs she used, I used rosemary and tad bit of oregano instead and it tastes amazing it kind of reminds me of cheese its. Thank you!!!!!
Will try these today.
Made them. Loved them. Made 2 more batches. 3 days later they are still crispy in a ziplock bag. So delicious.
Just made your sourdough crackers. They are delicious and very crunchy 😋 I’m also doing your country sourdough bread right now 😁this is the second time I make it, so good👍🏼 👍🏼 Very nice channel!
Glad you’re enjoying the sourdough 😊
Thanks for the great recipe, however, mine tasted way too salty. I would recommend 1/2 tsp and check crackers are 40 minutes. Was starting to burn at 45 min. I’ll definitely try again with adjustments.
Haulani Bisquera The recipe actually says 1/4 tsp salt:)
I’ve tried a few sourdough discard cracker recipes and this is definitely my favorite by far. This will be my go-to recipe now. Thank you so much ❤
I did these today. They are great! I used everything bagel seasoning for the herbs. This will be a regular thing for me, when I build up my discard again. Thanks for putting it out here for us to try.
What a great idea, thank you for sharing!!
Hi if u add flour to it it can last more then a week
Add flax and/or chia seeds to make it healthier.
santolify great idea!
I tried this exact recepie and it was amazing!! One huge problem... I accidentally used wax paper Instead of parchment paper lol
Had to throw everything away, but from what I did eat, it was a 10/10. will be remaking when I save up more starter
I want to make these successfully, but am having trouble spreading the mix thinly with my spatula or knife. (Then on my thinnest batch I didn’t watch closely, and they almost burned!). Any tips for spreading w/out it taking 10-15”???
Also, has anyone tried turning temperature down after 10”/scoring? I’m determined to get better results, as I love the “all discard” & the tanginess! PS I use half butter & half olive oil.
Wet the knife or spray it with cooking spray. Dough will be far less likely to stick.
Well my mind is set on fire with ideas now. From sweet to savory to spiced up to heat, the sky is the limit. However, at roughly an hour to bake, I think I'll go the convection route and do up multiple pans. Also, you can add a little bit of citric acid and ascorbic acid [vitamin C] to extend the shelf life, and these are considered clean label ingredients.
Please always gove the measurements with ingredients. I will try this. Thank you
Any idea how many grams are in the “6 Crackers” serving size? Thank you!
Get a gram scale. It should work out to close to the weight of everything except the water that is baked out, but you're better off to weigh it if you need it that close.
hello, i perfected a liquid sourdough that I use in place of water in all recipes I want to be sour dough. I works a lot easier than the thicker sour dough. Once you use it this way you do not ever have discard. Peace, Love, Lazaro .
Great!
These are amazing! Yet all of mine stuck to the paper. Any tips on how to prevent that anyone?
I just made these. They are delicious
I have to avoid fat for health reasons, any idea what would happen if you didn't use added fat?
Fats are a very wide field so there are likely ones that will work for you. Nut fats like a little bit of almond butter would be good in this as well. Without some kind of fat, these are going to be low on flavor and hard as a rock. It's been used in the past as a survival food and called Hardtack.
@@Papadoc1000 Yes, thanks, nut butter is a great idea! I just don't buy oils any more.
Hell yeah!!!
These are like chips. Yum, best ever. Be sure to watch chips at the 20 minute mark, to avoid burn.
where do you store your discard til you are ready and have enough to make these?
In the fridge!
Mine burned within the first 20 minutes by following these directions (including the 10 minute pre-scoring). Wtf did I do wrong lol. Is it possible to spread them too thin? I did them as thin as she did in the video lol.
I just watched your hot onion dip video and I think I will have to make these to go with that! They seem so easy to make and they look delicious!
I made these on Thanksgiving and they were amazing!
Love this recipe, I've made it 4 or 5 times now! I like to save up my discard for a week in a separate jar in the fridge then make this recipe x4. I've never gotten to the full 60 minutes, usually takes less then 40 (10, cut, 30) but I like to spread them pretty thin and my oven thermometer is all over the place (electric, ugh).
Yummy
Made these with the exact given recipe but my crackers turned out to be oily and greasy. 🙁 is it supposed to be like this?
Lee Pei Fun Try it with half the butter.
My hubby boys and I devoured the double batch that I almost burnt. They were very tasty with hummus and fresh herbs from our garden. I used sage, rosemary and oregano plus some flaked sea salt. I’ll have to pay closer attention to them and maybe lower the temperature, but they were a hit! Thank you.
Brilliant! Never would’ve thought of this so thanks:)
thank you for the recipe will try tomorrow
Thank you Amy! Just tried these today with some oregano, ground cumin and black pepper and they were amazing!! But they also nearly burnt in my oven so they really need to be checked frequently after scoring. Luckily I got them out in time.
Do not put ur seasoning at the top (i don’t think and it kinda burnt it) also it stuck to my paper so maybe put better under as well
I cut the crackers 10 minutes into cooking. Returned to oven and set the timer for 50 min. I checked at 25 min and they were burnt to hell!!! I will set my timer for 15 minutes in next time because I think this recipe has potential to be great. I just need to keep a closer eye on them.
Good to know
After scoring…. Continue baking for 15 or 50 minutes???
I'm sorry to be late to this party. If I'd known how delicious and savory Discard Crackers could be, I would have switched from composting to cracking (the legal kind) much sooner. I followed your recipe to the letter (always a good idea learned at the knee of experience) except that I didn't have any Herbes de Provence. I substituted Penzy's Sandwich Sprinkle, which is about the same, but with coarse salt, garlic, black pepper, and basil added to the marjoram, rosemary, thyme, and oregano (no lavender, but I believe that's a North American introduction). Since the Penzy Sprinkle contained salt, I eliminated that from your recipe. The result was a light, sturdy, crisp, and nutty cracker that was begging for humus. Here's an Instagram link (instagram.com/p/CEZaiT0pU7I/?igshid=193pjltgs3t4u) to the finished product, Thank you for sharing!
Haven't made these yet, but can't believe you put something so thin back in oven for 50 whole minutes! Didn't she mean 15 mins instead? Can anyone clarify this, please? Many thanks.
I made them. But 50 minutes is definitely way too long. I will try again and watch then until they are golden.
Yeah, I should have mentioned to watch them, not all ovens are the same. Some run hotter than others! Sorry about that!
Same thing happened here. I’d also recommend rotating them for even-ness. Though my mother loved the darker ones so it wasn’t too bad
Yes I did the same , so I called them chips and they went over very good . Thank you.
It also likely depends on how thin they are spread
The volume in this video is low, had to turn TV way up to hear. Not sure if you have a Mic you can adjust but I thought you might want to know.
Delicious but i burnt them all in in 10 minutes (then i realized that you are from Usa and 325 degrees are not in celsius lol. That makes sense. 325 C is too much for that thin crackers... They got flames (365 F =162 C)
LOL! Kudos to you for actually having an oven that gets that hot [620F]. The only way mine gets up that high is on the self cleaning cycle. I can imagine you had ashes.
Loved these but need to half the amount of salt next time.
Did you say 50 minutes or 15 minutes?
50 minutes
FYI after 25 minutes mine were so burnt and ruined.... I will make again but check more frequently. 50 Minutes was way too long for mine.
wow no extra flour
Mine came out burnt 😢
Good Morning: I tried to make your sourdough discard Cracker for the first time using your recipe and followed it exactly . It was my worst disappointment and a waste of my time. The dough stick to the parchment paper and the cracker was so thin that it can not whole the shape at all. I have to scaped it up and throw it away. The cracker was so sour so it was not good to eat. I am not a novice in the baking because I made many breads before ( New England Professional style hotdog, and French bread using my wife dough) . She is a professional baker and sell her breads and pastry ) She had a lot of sourdough discard. becasue she sells many products using sourdough ) she told me before my bake that I need to use some flour in order to give the cracker more texture and she also said that I need to "floured " the parchment paper too so that the cracker will not stick to it. I should listen to her instead of follow your recipe . I am wasting my time and money. !!!
I found this so frustrating could not download the recipe as you give no quantities or amounts on this video very frustrating
Oh my gosh! Is it just too difficult for you to give the amounts in the video? Just seems lazy! I won't be trying to watch any more of your videos. The time you say to bake them is outrageous, they burn.