Simpler Living Blog

The Joy of Making Sourdough Bread (with Discard Cracker Recipe)

Lehman's
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I find that the Creator speaks to me in the simple everyday moments of my life – whether it’s dirty laundry teaching me gratitude for kids who had a fun day of play, milk from my cow teaching me to be patient for the lesson like waiting for the cream to rise to the top, or bread teaching me that I’m really not in control of anything.

If you’ve ever made bread, you know that at best, you are a co-creator. There’s no part of making bread that you are in complete control of.

Sourdough has this reputation for sure. People believe it’s somewhat of a complicated process. I always tell people that there is a learning curve, yet anyone can do it. You will not be an expert at your first loaf anymore than you rode a bike on your very first try. The good news, however, is that no matter how much of a beginner you are, and no matter how awkwardly shaped your first loaf is, it’s still delicious and nutritious and will feed you and your family.

I’ve been baking bread for years. Sourdough probably for the last five or so, but not all the time. In the last year, I’ve scaled my bread making to make 20-50 loaves a week that I’ve sold to friends and through farmers markets or local events. It’s therapeutic and a way to be creative with my hands, bring people together, and give them something nourishing for their bodies, my three favorite things.

The Joy of Making Sourdough Bread (with Discard Cracker Recipe)

Author: Lehman's

Ingredients

3/4 cup (200 g) discarded sourdough starter 2 tablespoons (28 g) butter (melted)
1/4 teaspoon (1 g) fine sea salt
2 teaspoons flavor of choice (optional, but could include everything bagel seasoning, parmesan cheese, or Italian Seasoning)
1/4 teaspoon (1 g) salt for sprinkling on top

Directions

Preheat your oven to 325°F (162°C) and line a baking sheet with parchment paper. Melt the butter in a mixing bowl and let cool.
Weigh the sourdough discard, dried herbs and salt into the bowl of melted butter and mix thoroughly until well combined. Use an off-set spatula to spread the mixture in a thin, even layer onto the parchment paper. Sprinkle the top with salt.
Bake for 10 minutes. Remove from oven and score the crackers. Bake for an additional 20–50 minutes or until the crackers are golden brown. Let cool completely before breaking into squares. (Oven temperatures vary, check the crackers after 20 minutes into baking to make sure they do not over bake.)
Store in an air-tight container for up to one week at room temperature.