Sometimes, whatever we plan never happens. It was the same when I decided to make these crackers with the sourdough discard. If you are maintaining sourdough starter at home, you know that it needs feeding atleast once a week. And while feeding we usually discard a portion of the starter to avoid too much starter in the fridge. This discard can be used in a lot of dishes to give a subtle sourdough flavour to the bakes. I have even come across chocolate cake made with sourdough discard. So when I had some discard, I decided to bake these crackers from KAF. The recipe was quite easy ( you know me, I always go for easier recipes nowadays). So I made the dough, shaped the crackers and by the time, I also preheated my oven.
After placing the tray inside the oven, I only turned to go away when I heard a loud noise. When I returned to see what was wrong, there was a fire behind both of my ovens. OMG! That was such a scary moment. No one was home and I was afraid. The house started filling with fumes and I just gathered my courage to go near the oven and switched it off. I know I should have gone to the mains, but at that time, my brain went to freeze mode. As soon as I switched it off, the fire went down. But I was just shivering. Then I saw the problem. Last time when the OTG was repaired, they attached another wire to the original wire. The connection was wrapped in layers of tape which caught fire due to heat. Even now my oven doesn’t work and I feel very sad to see that after using it for 10 years.
I just placed the tray inside the fridge and was waiting for the service to come, but no one came. It went for nearly a week and I couldn’t store the dough any more. That is when I decided to deep fry those crackers and it was the best decision. The crackers turned out amazing. My daughter felt that they tasted just like the crackers we buy at stores. So if you are going to deep fry these crackers, refrigerate the dough for at least two hours before handling. It will be easier. If you are baking, then bake these at 180°C for 20 minutes or until golden and crisp. If you are new to sourdough, then check my sourdough starter post to know what it is about. It is an old post, so the pictures may not be good, but read the post.
Recipe Source: KAF
Sourdough Starter, Unfed / Discard – 1/2 cup
Whole Wheat Flour – 1/2 cup
Salt – 1/2 tsp
Melted Butter – 2 tbs
Dried Basil – 1 tbs
Sesame Seeds – 1-2 tbs
In a bowl mix together chilled starter, whole wheat flour, salt, basil and butter.
Mix to form a soft dough.
Apply oil on two parchment papers, place the dough between them and roll into a thin rectangle of uniform thickness.
Slightly brush oil on the rectangle and sprinkle sesame seeds.
Place the parchment again on top and apply pressure uniformly so that the seeds get embedded on the dough.
Remove the top parchment and transfer the dough rectangle with the paper on to a baking tray. Use a pizza cutter or a knife slice the dough into squares.
Prick all over the rectangle with a fork.
Bake in preheated oven for 20 – 25 minutes or until the sides start browning.
Remove from oven and allow them to cool on the tray itself. Store in airtight jar.
Or you can deep fry them in oil until golden. Drain oil, cool and store in airtight jar.