RECIPE (ball-park from what i gathered fro. The video) YOU NEED: - sourdough discard (SD) - olive oil - fine sea salt - seasoning of choice - bowl - scale GRAMATURES: - 200g SD - 2 table spoons of oil - 2g salt - 10g seasoning You need to get consistency of a peanut butter. If to thick or to runny adjust with adding flour or oil. Preheat owen to 175°C or 350F Bake for 10-20min (it depending on thickness of the "dough" I baked for 20min, but at 10min mark took them out and cut them into shape. Hope this helpss someone so he doesnt need to go through the whole video searching for information
If we’re watching it on you tube, we’re probably not looking to pay for the recipe. Just saying. But it would be nice if the video said how long to cook it for 🧐
I second this comment as I was on the phone and trying to quickly find how much olive oil the recipe called for and couldn’t listen to the whole video again; put on the closed captioning and that didn’t work either. I ended up just splashing in about a Tablespoon of Olive Oil; hoping for the best!
I wish I could figure out why the periphery always cooks so much faster. You have to take them off and then put them back into the oven again. Also, why do you keep looking to your right? Is there someone there? Just curious....
Jill, I made some this morning before heading out for an appointment. Very tasty. I have a second batch in the oven. I changed it up by using bacon drippings and toasting sesame seeds in it. This is definitely what I have been looking for. An easy cracker recipe. Thank you, thank you so much for sharing.
@@WhisperingWillowFarm Maybe so but you have to attract people first & this is not the way. No go item for me. AND, I’m not expecting everything for free..
Oh my gosh. Jill my sil gave me some sourdough starter-It goes back 130 years. She got it from her step mom more than 25 years ago. Anyway I tried your cracker recipe. It came out so yummy and it was simple and fun. Thank you so much.
Fantastic! I have 400 g discard daily when I’m heavy at it. I’m thinking of selling these. Wonderful, clear and concise recipe and greatly appreciated!
This is what I came to the comments looking for. I didn’t hear her say how long either. I thought I missed it😂. Hmm guess we’ll just have to eye ball it. Good luck 🍀
I love these crackers. I've made them SO many times from your Otis starter. I do recommend cutting them with a pizza cutter just to cut them quickly. There are so many variations you can make with these, and they are so good! Thank you!
Jill, this is a wonderful recipe. Thank you so much for sharing. I love that this is made from the discard. By using it there is no waste. Thank you for sharing your recipes and kitchen time. Question. Do you have any recipes that would be suitable for someone with diabetes. My daughter is newly diagnosed and I am looking for things I can make for her. OR do you know of any good websites that offer this. I follow a few, but am always looking to expand my knowledge. Thanks
Baking now on Pampered Chef sheet pan instead of parchment paper. I made 1/2 sage and 1/2 shredded cheese. Smells like Thanksgiving in the kitchen! Thank you!
I’ve tried these twice. First time I made them too think, but second time I made them exactly as you did and they still didn’t turn out. They are too “doughy” or “chewy” even after baking them for an extra 5. I really wanted these to work. I have so much discard and having homemade crackers instead of store bought is a dream. Maybe I’ll try it today again but add flour.
I’m so excited to give this a try. I created my starter 6 weeks ago mainly so we could have healthier food w/o all of the additives. Also the cost factor since everything at the store is so much more expensive. We love flavored crackers in our house so this recipe is perfect! I will give this a go tomorrow! Thanks for the recipe and demo! 😊
Since I don't ever have discard (I use the "scrapings" method of maintaining starter, does this work with freshly fed starter? It would be super bubbly...
Where did you find the jar you have your sour dough starter in? I'm on day 3 of creating a sour dough starter. So excited to try this recipe next week!
Hey Jill we make these as well, love it! Mike's a retired chef 28 years and we love watching yawl cook. With it being winter we have filming lot's of cooking for our channel. Can't wait to see what you do next. Blessings, Rochelle
Thank you! Any suggestions for making them thin? Some of mine came out thicker than i'd like. And, does anyone for have suggestions for what to use as an alternative to Everything Bagel? I'm thinking black pepper (and/or crushed red pepper?), garlic powder, onion powder, rosemary and oregano for my next try, but curious as to what others might think.
Sourdough discard is the amount of sourdough starter that you remove before you add flour and water to feed your starter. Some people throw it away (discard), but some keep it in another jar to use in sourdough discard recipes like this one.
Feel free to purchase my online course or free recipes on our website. I'm trying to be thorough and won't tolerate rude comments thewhisperingwillowfarm.com/pages/sourdough
RECIPE (ball-park from what i gathered fro. The video)
YOU NEED:
- sourdough discard (SD)
- olive oil
- fine sea salt
- seasoning of choice
- bowl
- scale
GRAMATURES:
- 200g SD
- 2 table spoons of oil
- 2g salt
- 10g seasoning
You need to get consistency of a peanut butter. If to thick or to runny adjust with adding flour or oil.
Preheat owen to 175°C or 350F
Bake for 10-20min (it depending on thickness of the "dough"
I baked for 20min, but at 10min mark took them out and cut them into shape.
Hope this helpss someone so he doesnt need to go through the whole video searching for information
Thank you so much Alex! I don't know why bloggers don't put the recipe measurements in the body of the video.
@sylviacarlson3561 it frustrated me, so I guessed I am not the only one 😅 all good, cheers
Thank you! You gave more info than this chick did.
@@tinastill5850 with pleasure :)
Is there anyway to put the recipe on the description? Kind of annoying to keep having to go back through the video. Thank you!
thewhisperingwillowfarm.com/collections/sourdough/products/10-simple-sourdough-recipes-e-book
If we’re watching it on you tube, we’re probably not looking to pay for the recipe. Just saying. But it would be nice if the video said how long to cook it for 🧐
Too many other good blogs out there that kindly give us the recipe and a nice print button too. Bye
I second this comment as I was on the phone and trying to quickly find how much olive oil the recipe called for and couldn’t listen to the whole video again; put on the closed captioning and that didn’t work either. I ended up just splashing in about a Tablespoon of Olive Oil; hoping for the best!
@@sandrakendrick176bye cry baby👋
I used 600g of discard lol
I wish I could figure out why the periphery always cooks so much faster. You have to take them off and then put them back into the oven again. Also, why do you keep looking to your right? Is there someone there? Just curious....
Jill, I made some this morning before heading out for an appointment. Very tasty. I have a second batch in the oven. I changed it up by using bacon drippings and toasting sesame seeds in it. This is definitely what I have been looking for. An easy cracker recipe. Thank you, thank you so much for sharing.
such a great idea to use up bacon drippings and save a little money. thanks!
What a ploy to get us to buy your book. No thanx. Every other channel actually lists the ingredients, cook time and temp... good luck. LoL
No problem. I’ve never written a book about sourdough
thenoneyafamily…she knows exactly what you mean!
Plz don’t send me to your blog to buy a book & not get the recipe! 😏
I’m sorry you are expecting everything for free. This is one way we support our family and farm
@@WhisperingWillowFarm Maybe so but you have to attract people first & this is not the way. No go item for me. AND, I’m not expecting everything for free..
Oh my gosh. Jill my sil gave me some sourdough starter-It goes back 130 years. She got it from her step mom more than 25 years ago. Anyway I tried your cracker recipe. It came out so yummy and it was simple and fun. Thank you so much.
Oh wow! Congratulations on the crackers
Fantastic! I have 400 g discard daily when I’m heavy at it. I’m thinking of selling these. Wonderful, clear and concise recipe and greatly appreciated!
Ur videos are popping up in my subscriber feed 😭😭came to check on yall and there 5 videos I've missed.
Did I miss it when you said how long to bake? I was making them alongside the video and now idk what to do😅
This is what I came to the comments looking for. I didn’t hear her say how long either. I thought I missed it😂. Hmm guess we’ll just have to eye ball it. Good luck 🍀
Sameeee! She never says HOW LONG!😭
I heard 15-20 min at 350 for her thinner ones. But I haven’t tried the recipe yet!
I love these crackers. I've made them SO many times from your Otis starter. I do recommend cutting them with a pizza cutter just to cut them quickly. There are so many variations you can make with these, and they are so good! Thank you!
So how long do we cook them????
Jill, this is a wonderful recipe. Thank you so much for sharing. I love that this is made from the discard. By using it there is no waste. Thank you for sharing your recipes and kitchen time. Question. Do you have any recipes that would be suitable for someone with diabetes. My daughter is newly diagnosed and I am looking for things I can make for her. OR do you know of any good websites that offer this. I follow a few, but am always looking to expand my knowledge. Thanks
I'm so sorry to hear the news about your daughter. I don't know off the top of my head but I would check Pintrest for those kinds of recipes
Blah
I've never made crackers before...I'm going to have to try this 😃
Baking now on Pampered Chef sheet pan instead of parchment paper. I made 1/2 sage and 1/2 shredded cheese. Smells like Thanksgiving in the kitchen! Thank you!
Sounds great!
Jill: You said your crackers were half baked. Get it. LOL.
🤣🤣🤣
What is the total bake time? I don't think you said.
Video 6:40
Jill said she was cooking hers about 15-20 minutes.
Gonna give these crackers a try today, thank you !!
Have fun!
Looks good 👍 😋❤️
I’ve tried these twice. First time I made them too think, but second time I made them exactly as you did and they still didn’t turn out. They are too “doughy” or “chewy” even after baking them for an extra 5. I really wanted these to work. I have so much discard and having homemade crackers instead of store bought is a dream. Maybe I’ll try it today again but add flour.
I can't wait to make these
I’m so excited to give this a try. I created my starter 6 weeks ago mainly so we could have healthier food w/o all of the additives. Also the cost factor since everything at the store is so much more expensive.
We love flavored crackers in our house so this recipe is perfect! I will give this a go tomorrow! Thanks for the recipe and demo! 😊
You got this! Please let me know how they turn out
How many grams of discard do you use per the rest of this recipe?
I love this!! I’m definitely going to try this one!! I have a huge jar of that seasoning to!!
It looks delicious thank you!
Since I don't ever have discard (I use the "scrapings" method of maintaining starter, does this work with freshly fed starter? It would be super bubbly...
Where did you find the jar you have your sour dough starter in?
I'm on day 3 of creating a sour dough starter. So excited to try this recipe next week!
Is there an alternative option to baking them in case we don’t have parchment paper? I’d really appreciate any tips 💕 TYIA 😊
Good question. I believe if you greased your baking pan/dish well, they would turn out fine
@@WhisperingWillowFarm Awesome, that’s just what I was hoping to hear! Thanks so much for the response and the recipes! ✨
Im definitely not going to subscribe to this page. Irritating
Thanks for the rude comment
Best discard cracker recipe I've tried, so far - thank you so much!
Yay! Thank you! So glad you love them as much as we do
Nice 👍🏼 recipe 😊❤👍🏼
Hey Jill we make these as well, love it! Mike's a retired chef 28 years and we love watching yawl cook. With it being winter we have filming lot's of cooking for our channel. Can't wait to see what you do next. Blessings, Rochelle
Watched at work on the break room and several coworkers wanted to know when I could make them stuff. 😂
I'm going to try this!
Thanks for the great video. I’m going in for my first try😊 you inspired me!
Yay!! You got this
Thank you! Any suggestions for making them thin? Some of mine came out thicker than i'd like. And, does anyone for have suggestions for what to use as an alternative to Everything Bagel? I'm thinking black pepper (and/or crushed red pepper?), garlic powder, onion powder, rosemary and oregano for my next try, but curious as to what others might think.
thank you for this easy to follow recipe 😊❤
My pleasure 😊
I don't have any olive oil... what could I use in its place?
Tallow, bacon grease, ghee. Check out squizitotastingroom.com/ for the best olive oils
I have never tried these before 💕
When you have a jar for discard, do you simply add discard every day without feeding it? Thank you 😊
You omitted recommend average cooking time. Half way through, score. Half of what. Heeelp
Thanks ❤
❤ Yum!
HeyJill!When adding cheese how much and what kind recommended?
Can I make it oil free? Or use a bite of home made yogurt instead of oil?
You weren't kidding when you said quick.
what is sour dough discart?
Sourdough discard is the amount of sourdough starter that you remove before you add flour and water to feed your starter. Some people throw it away (discard), but some keep it in another jar to use in sourdough discard recipes like this one.
@@deniseeldred4901 Oh, I see. Thank you for the explanation.
How long do you cook the crackers? Thank you
10 minutes
Thanks!
Way to long to get to the instructions. Less talk, more specific direction needed
Feel free to purchase my online course or free recipes on our website. I'm trying to be thorough and won't tolerate rude comments
thewhisperingwillowfarm.com/pages/sourdough
❤ I like my crackers crunchy so I cooked it a long time!!!!
Is there flour??
So rude
Seemed rude to me… I felt it was very clear.