Curry Sourdough Discard Crackers
Curry sourdough crackers ready to be devoured!
This quick recipe combines sourdough discard and Sonoko Curry Powder. The results is a tangy, crisp snacking treat. I added some additional whole spices to the dough to create additional texture, add a pop of color, and highlight some of the flavors already present in the curry blend. Feel free to adjust spice level and salt to your own taste. You’ll find that cracker-making is a very satisfying process! Enjoy crackers on your cheese plate or with curry compound butter.
YIELD approximately 8 oz (1 full sheet of crackers)
INGREDIENTS
1 cup (about 200g) All Purpose Flour
1 cup (about 140g) Sourdough Starter Discard (the more liquid & sour, the better!)
3 tablespoons Olive Oil
½ teaspoon Kosher Salt (Diamond Crystal)
1 ½ teaspoon Sonoko Curry Powder
¼ teaspoon Black Pepper, ground
¼ teaspoon Turmeric, ground
½ teaspoon Black Sesame Seeds, whole
½ teaspoon Mustard Seed, whole
½ teaspoon Fennel Seed, whole
½ teaspoon Dried Red Chili, finely chopped
Flaky Salt (for topping)
PREPARATION
Combine all ingredients (except flaky salt) to create a shaggy dough then knead into a smooth ball. Wrap tightly and refrigerate for at least 30mins or up to 24 hours.
Preheat oven to 350 degrees. Meanwhile, divide dough into 4 equal parts and roll as thinly as possible by hand or with a pasta machine.
You can bake each as large, oblong crackers and break apart when cooled or use a cookie cutter/pizza wheel to create shapes. Transfer to baking sheets lined with parchment or silicone mats.
. Brush or spritz with the smallest amount of water possible and sprinkle with flaky salt. Bake for 12-15 minutes, rotating at least once to achieve even color. Crackers are done when very lightly golden brown and crisp. Transfer to cooling rack.
Recipe developed in collaboration with Hannah Tierney.