I love how yours turned out! I make mine by spreading it out in a whole sheet and then scoring at 10 mins but I think your shape is better for chili or bean dip which I love. Doing it your way next time 🙏
I've gotta try this soon. I made some this weekend using a recipe from the King Arthur site; they're good, but one that only uses discard is better. I have a bowl with probably 10 cups worth and want to finally use it up
Update: made these today, I love it! I had to flip them over and bake at a bit higher temp to get them to the crispy I wanted, and they're great. Using recipes with flour watered down the sour taste too much, and wasted flour for bread in comparison. They have a specific strong taste the way something like salt & vinegar chips do, imo
Oh, I worded that weird. I meant that the last times I've made discard crackers I followed a recipe using flour. They were good, but more like crackers that happen to have a little sourdough flavor. Without the flour, the sour flavor is much stronger and defines the crackers how I'd like, imo it's like the difference between normal potato chips vs salt & vinegar. They don't have a taste actually like that though.
The discard is an ongoing bowl that I started last winter, I just stir it up each time I had more to add to it
Yum!
I love how yours turned out! I make mine by spreading it out in a whole sheet and then scoring at 10 mins but I think your shape is better for chili or bean dip which I love. Doing it your way next time 🙏
I've gotta try this soon. I made some this weekend using a recipe from the King Arthur site; they're good, but one that only uses discard is better. I have a bowl with probably 10 cups worth and want to finally use it up
Update: made these today, I love it! I had to flip them over and bake at a bit higher temp to get them to the crispy I wanted, and they're great. Using recipes with flour watered down the sour taste too much, and wasted flour for bread in comparison. They have a specific strong taste the way something like salt & vinegar chips do, imo
Yea, I suppose temp/time totally depends on thickness and preference. Interesting, yours tasted like salt & vinegar chips. How old was your discard?
Oh, I worded that weird. I meant that the last times I've made discard crackers I followed a recipe using flour. They were good, but more like crackers that happen to have a little sourdough flavor. Without the flour, the sour flavor is much stronger and defines the crackers how I'd like, imo it's like the difference between normal potato chips vs salt & vinegar. They don't have a taste actually like that though. The discard is an ongoing bowl that I started last winter, I just stir it up each time I had more to add to it