Einkorn Sourdough Discard Crackers
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Einkorn sourdough discard crackers, crafted with nutty Einkorn flour and the tangy magic of sourdough fermentation, these crackers offer a unique and satisfying taste. We’ve taken it a step further by infusing them with a blend of cheeses, nutritional yeast, and a sprinkle of everything bagel seasonings.
Imagine a cracker, not just any cracker, but one that’s packed with flavor and nutrition. Our Einkorn Sourdough Crackers are a testament to the power of simple ingredients and ancient grains.
I’m pretty new to the sourdough game myself, but I am already hooked! Especially on these discard crackers. It’s amazing how you can turn something that might otherwise go to waste into something so delicious and nutritious. From crispy crackers to fluffy pancakes, the possibilities are truly endless with sourdough discard!
Table of Contents
Ingredients You Will Need For These Einkorn Sourdough Discard Crackers
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Step-By-Step How To Make Einkorn Discard Crackers
Combine Ingredients
To a bowl add all ingredients, except for everything bagel seasoning. Mix until well incorporated and smooth.
Transfer to Baking Sheet
Transfer mixture to a parchment lined baking sheet.
Spread
Using an offset spatula or spurtle, spread the mixture very thinly and evenly over the parchment paper until desired thickness. The thinner the better as these can take a long time to bake if they are too thick.
Add Toppings
Sprinkle everything bagel seasoning, flaked sea salt or whatever toppings you desire.
Bake and Score
Bake at 325°F for 10 minutes. Remove from the oven and immediately score the crackers into 1-inch squares using a pastry cutter or pizza cutter. Return to oven and cook for an additional 20-30 minutes. This will depend on the size of your crackers. If the outer edges are crispy and done before the rest, remove those crackers from the oven and continue to cook the rest of the crackers, checking every 10 minutes until crispy and golden brown.
What is an einkorn sourdough starter?
An Einkorn sourdough starter is very similar to a traditional sourdough starter. The key difference lies in the type of flour used. Instead of all-purpose flour, Einkorn flour takes center stage. This ancient grain offers a unique flavor profile and nutritional benefits, making it a fantastic choice for sourdough baking.
Can I use regular AP sourdough starter in replace of einkorn starter in this recipe?
Yes, simply replace the amount of einkorn starter the recipe calls for regular sourdough starter.
How to make einkorn sourdough starter
The easiest way to make your sourdough starter with einkorn flour is to start feeding it einkorn flour. This will eventually after multiple feedings create an almost 99% einkorn sourdough starter.
1. Start with an Existing Starter:
Transitioning: If you already have a mature sourdough starter, you can gradually transition it to einkorn flour. Simply feed it einkorn flour instead of your usual flour. Over time, the starter will adapt and become predominantly einkorn.
2. Starting from Scratch:
Initial Feeding: Begin with 50 grams of einkorn flour and 40 grams of water. Mix them together thoroughly. You want a rather thick starter because of the way einkorn flour absorbs the liquid.
Daily Feeding and Discarding:
Feed: Add 50 grams of einkorn flour and 40 grams of water to the starter.
Discard: Remove half of the mixture.
Repeat: Continue this ratio of feeding until you start seeing signs of activity.
Monitoring Activity: Keep the starter in a warm place and monitor its activity. It should become bubbly and have a pleasant sourdough aroma.
Adjusting Feedings: If the starter is sluggish, increase the frequency of feedings. If it’s too active, decrease the feedings or the amount of flour and water.
Important Considerations:
Maturation Time: It takes about 3-4 weeks for an einkorn sourdough starter to mature and be ready for baking.
Einkorn Flour Cost: Since einkorn flour is more expensive than regular wheat flour, starting with an existing starter can be more cost-effective.
Patience and Observation: Pay close attention to your starter’s behavior. It’s a delicate balance of feeding, discarding, and temperature control.
By following these steps and being patient, you can successfully create a robust einkorn sourdough start
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Einkorn Sourdough Discard Crackers
Equipment
- 1 Sheet Pan
Ingredients
- 187g (3/4 cup) Einkorn Sourdough discard
- 1/4 cup Cheddar cheese (raw) grated
- 1/4 cup grated parm
- 2 tbsp Melted butter
- 1/2 tsp Salt
- 1/2 tsp nutritional yeast
- 1 tsp Everything bagel seasoning optional or flaked sea salt.
Instructions
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- Combine everything to a bowl. Mix until incorporated.
- Pour mixture onto baking sheet and spread thinly over the parchment paper, until desired thickness.
- Bake in oven for 10 minutes, pull tray out and score the crackers with a pizza cutter or knife. Place back in oven for 20 minutes. Check on crackers, the outer crackers may be done before the ones in the middle, if they are, pull them out and set on tray, allow the other crackers to continue to cook, checking every 10 minutes for crispness.
- Cooking times may vary depending on the thickness of the crackers.
I love these little crackers!! I actually only had Kerrygold cheese on hand, and didn’t end up using the brewers yeast or everything seasoning. BUT they were still a delightful little cheesy cracker ! Thanks Tinhateeats!! These are just too yummy ;))
Yum, Those sound delish! I Love that you used substitutions and what you had on hand! Thank you for the feedback!
I have a question, I just started my sourdough journey last week and am following Jovial’s dry starter recipe. How would I adjust the amount of discard for this recipe? Do I just add water? Thanks
Since you’re using Jovial’s starter, you’re likely working with a stiff (dough-like) starter, not a liquid discard yet? For this recipe, you just want a pancake-batter consistency discard, so you have a couple easy options:
1. Take a portion of your stiff starter and add a little water, stirring until it loosens up to a thick batter consistency. Then use that as your discard in the recipe.
2. If you want it a bit more precise, you can take a small amount of starter and feed it: equal parts starter, flour, and water (by weight) and just make sure its a pancake batter consistency. This gives you a more traditional liquid “discard” that works really well in crackers.
Either way should work—the crackers are pretty forgiving, so you don’t need to stress too much about it. Hope that helps!
Yes, it’s the stiff starter. Thank you for sharing these tips!