By Nick Holzherr
Manchego sourdough discard crackers
It’s here! The cracker recipe I promised, made with sourdough discard. They’re topped with Manchego cheese (which I bought from @elcolmadobristol, along with this delicious rosemary coated one and the membrillo) and smoked paprika but use whatever you fancy. Salt flakes, poppy seeds, za’atar, Parmesan, anything. You can also do different toppings on each side, as I did here; cheese over all of it then added the paprika just to one side, hence some parts being darker than others!
Updated at: Thu, 17 Aug 2023 12:09:48 GMT
Nutrition balance score
Good
Glycemic Index
62
Moderate
Glycemic Load
13
Moderate
Nutrition per serving
Calories148.6 kcal (7%)
Total Fat5.7 g (8%)
Carbs20.6 g (8%)
Sugars1.2 g (1%)
Protein3.7 g (7%)
Sodium181.3 mg (9%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Simply mix everything together with a spatula then form into a ball with your hands. Leave in a covered bowl in a warm place for an hour.
Step 2
Roll out between two sheets of baking parchment until super thin; 1-2mm thick. You can use a rolling pin or if you have a dough scraper, you can use that to spread it out between the paper sheets.
Step 3
Peel off just the top piece of paper, sprinkle finely grated Manchego and a little smoked paprika over the surface and bake on a tray at 200c for 12-13 mins. Leave to cool completely (it will crisp up as it cools) then break into shards.*my discard is from a 100% hydration sourdough starter, which is fed with water and rye flour at equal weights. If yours isn’t, adjust the flour quantity added in the recipe.
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