This is the stuffing recipe to save! Buttery torn sourdough ciabatta baked up with herbs and celery, a modern classic you’ll make year after year!

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My mom has been making this stuffing for as long as I can remember, and it is without a doubt my FAVORITE part of the holidays! I truly look forward to these flavors all year long, and stuffing usually takes up 1/2 of my plate. 

She usually uses a mix of different breads for the base of the stuffing, and here I went with only ciabatta. That being said, If you have scraps of challah or leftover baguette, feel free to add them to the party. It’s all good!

Want more delicious holiday recipes? Check out:

Pecorino Sage Biscuits

The Best Sourdough Discard Crackers for Charcuterie boards

Herby French Potato Salad with Capers

Spiced Roasted Sweet Potatoes with Pineapple

Ingredients

sourdough ciabatta bread – Using sourdough ciabatta for the base of your stuffing is going to make the stuffing fluffy and airy, but at the same time, it absorbs all of the buttery herb vegetables really well. Leave the crust on of course, it adds and artisan chewiness (especially on the crispy corners) which is so delicious. If you like bigger cubes of bread, do that. I you prefer them smaller, go for it.

grass fed unsalted butter – I always use Kerrygold Irish Butter for all of my bakes and cooking. The richness and flavor of the butter add so much to this dish.

celery – this is celery’s moment to shine! You’re going to need 5-6 stalks, chopped. The celery mixed with onion, garlic, butter, and sage is heavenly. It’s the classic holiday stuffing, with the flavors we know and love, with a few modern takes. 

onion – I like to use yellow onions here for their added sweetness. Chop them finely so they melt into stuffing.

dried sage – make sure you’re using dried herbs that are fresh, ie, not sitting in your spice cabinet for 3 years. If you prefer to use fresh sage, use a 1/4 cup finely minced fresh sage leaves.

fresh parsley and thyme – I always use flat leaf Italian parsley because it’s much more flavorful than curly parsley. Chop it finely. For the thyme, make sure to remove the leaves from the woody stems, and give them a chop as well.

chicken stock – go with low sodium chicken stock or broth so that you can control the amount of salt that goes into your stuffing.

How to make the best Ciabatta Stuffing

• Place the cubed ciabatta bread on a large baking sheet, and bake in a 250° oven for about one hour to completely dry out the bread. Alternatively, cube the bread 2 to 3 days beforehand, and let it dry out at room temperature.
• In a large skillet over medium heat, melt the unsalted butter. Add the chopped onion, chopped celery, fresh thyme leaves, and ground sage to the pan. Mix to combine, and cook the vegetables on medium heat for 5 to 7 minutes until they have softened slightly. Add the kosher salt, pepper, and chopped fresh parsley to the onion and celery mixture – stir to combine. Remove the pan from the heat.
• In a large mixing bowl, add the cooked vegetables, 2 cups of chicken stock, and two eggs. Whisk to combine very well. 
• Preheat the oven to 350°F, and spray a 9×13” baking dish with nonstick cooking spray, set aside.
• Add the dried bread cubes to the egg and vegetable mixture. Use a spatula to fold the bread into the wet ingredients, until the bread is coated thoroughly. If the mixture seems dry, add another 1/2 cup of chicken stock.
• Pour the stuffing into the prepared baking dish, in a smooth even later. Cover the pan with aluminum foil, and bake for 30 minutes, covered.
• Remove the foil, and bake for another 25-30 minutes uncovered until the top is golden brown and toasty. Optional: if making during thanksgiving, spoon a few tablespoons of the turkey juices over the top of the stuffing for an even richer flavor. Serve immediately.

Prep ahead to make your life easier

One of the most stressful things about the holidays is rushing to cook several different dishes at the same time. This is where you’re going to prep as many elements of the meal ahead of time as possible.

For example: 

• cube and dry out your sourdough ciabatta up to 1 week ahead of time. 
• chop and sauté your vegetables 1-2 days in advance, and store them in the fridge in an airtight container.
• set out your serving dishes and serving utensils and label each one with a sticky note, so you know what’s what.

Tools I use

ceramic 9×13 baking dish – For this sourdough ciabatta stuffing, I like to use a ceramic baking dish. This dish usually goes straight from the oven to the table, and I think the ceramic looks nicer. Also, it retains heart more than metal, so it keeps the stuffing warmer for longer.

mixing bowls – I’ve said it before, and I’ll say it again. You need great stainless steel mixing bowls for literally every job in the kitchen. They’re hard working and will last a lifetime. Extra points when they nest perfectly!

glass measuring cups – Pyrex measuring cups have been around for ages, and for good reason! I use them daily for baking and cooking, and the heavy duty glass lasts forever! I like to have a few sizes, and the spout really comes in handy when measuring out the chicken stock in this recipe.

large nonstick frying pan – this is the pan that I sauté all of the vegetables in, not to mention that it is an absolute work horse in the kitchen. You will always be glad that you invested in high quality kitchen tools like this. I’ve use SO many brands on nonstick cookware and bakeware and Greenspan is by far the best (not sponsored at all!) 

Be prepared to fall in love with this Herb and Sourdough Ciabatta Stuffing!

You just found your new family family tradition, and I know you’re going to love it as much as we do.

If you have a big crowd for the holidays, this recipe can easily be doubled. 

Did you make this stuffing? Rate the recipe + Comment below to let me know what you think! I LOVE hearing from you

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Herb and Sourdough Ciabatta Stuffing

this is the stuffing recipe to save! buttery torn ciabatta baked up with tons of herbs and celery, a modern classic that you'll make it year after year, I promise

Course Side Dish

Cuisine American

Keyword holiday recipes, side dish, stuffing, thanksgiving

Prep Time 45 minutes minutes

Cook Time 1 hour hour

Servings 10 people

Ingredients

• 2 large loaves of sourdough ciabatta bread cubed and torn into 1-inch pieces
• 8 tablespoons Kerrygold Unsalted Butter 113 g
• 3 cups chopped celery about 5-6 stalks
• 1 medium yellow onion
• 3 cloves garlic chopped
• 2 sprigs fresh thyme
• 1 tablespoon dried ground sage
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup chopped parsley
• 2-3 cups low sodium chicken or turkey stock
• 2 large eggs

Instructions

• Place the cubed ciabatta bread on a large baking sheet, and bake in a 250° oven for about one hour to completely dry out the bread. Alternatively, cube the bread 2 to 3 days beforehand, and let it dry out at room temperature.
• In a large skillet over medium heat, melt the unsalted butter. Add the chopped onion, chopped celery, fresh thyme leaves, and ground sage to the pan. Mix to combine, and cook the vegetables on medium heat for 5 to 7 minutes until they have softened slightly. Add the kosher salt, pepper, and chopped fresh parsley to the onion and celery mixture - stir to combine. Remove the pan from the heat.
• In a large mixing bowl, add the cooked vegetables, 2 cups of chicken stock, and two eggs. Whisk to combine very well.
• Preheat the oven to 350°F, and spray a 9x13” baking dish with nonstick cooking spray, set aside.
• Add the dried bread cubes to the egg and vegetable mixture. Use a spatula to fold the bread into the wet ingredients, until the bread is coated thoroughly. If the mixture seems dry, add another 1/2 cup of chicken stock.
• Pour the stuffing into the prepared baking dish, in a smooth even later. Cover the pan with aluminum foil, and bake for 30 minutes, covered.
• Remove the foil, and bake for another 25-30 minutes uncovered until the top is golden brown and toasty. Optional: if making during thanksgiving, spoon a few tablespoons of the turkey juices over the top of the stuffing for an even richer flavor. Serve immediately.

The post Herb and Sourdough Ciabatta Stuffing first appeared on Lion’s Bread Blog

The post Herb and Sourdough Ciabatta Stuffing appeared first on Lion's Bread.

QUICHE IS IMPORTANT! it is the perfect brunch main dish, and serves so many. This garden quiche is made with mushrooms, Caramelized leeks, and cheddar all tucked in a buttery homemade crust. not for nothing, it tastes even better reheated the next day

Ingredients for Garden Quiche

• unsalted butter – I’m using unsalted Kerrygold pure Irish butter for this recipe (and ALL of my recipes, really). Go with unsalted because the cheese naturally has plenty of salt in it, and the vegetables are seasoned as well.
• flour – it’s unbleached all purpose flour for me, specifically King Arthur Baking Company. I really appreciate their attention to quality and detail, and fair business practices.
• kosher salt – this recipe is formulated using Morton’s Kosher salt. If you’re using Diamond Crystal, use an extra 1/4 teaspoon.
• fresh large eggs – For the most consistent results, use AA large organic eggs here. Organic eggs are usually richer, as you can see by the color of their vibrant yellow yolks.
• cheddar – I love to use Kerrygold Skellig cheese here, but you could use your favorite creamy, sharp cheddar or gruyere here.
• mushrooms – use any mushrooms that you love! I usually go for a blend of Shiitake, baby Bellas, trumpets, or criminis
• leeks – make sure the slice and rinse your leeks very well. Leek are grown in sandy soil, so it’s important to wash and prep them well.

ingredients

How to make Homemade Pie Crust

• In a large mixing bowl, combine the all purpose flour, small cubes of cold butter, and kosher salt. Use your fingertips to squeeze the cubes of butter into the flour, flattening them out into small sheets of flour-coated butter. Continue squeezing the flour into the butter for 3-4 minutes until the mixture is crumbly.
• Add the ice water, and use a spatula or wooden spoon to combine. The dough will just start to come together, but will still be very crumbly and shaggy. Line the work surface with a piece of plastic wrap, then pour the shaggy dough onto the plastic wrap. Use the plastic wrap to gather the dough together, and press it into a disc shape. Chill in the refrigerator for at least 45 minutes.
• Remove the dough from the fridge, cut the disc in half and stack the two halves on top of each other. This will help create even more flakey layers. Flour your work surface generously, then sprinkle extra flour on top of the dough. Roll the dough out into a 12 to 14 inch circle.
• Spray a 9” pie plate/round baking dish with nonstick cooking spray. Lay the crust dough into the prepared dish. Trim the edges, and crimp if desired. Place the shaped crust back into the fridge for 15 minutes to firm up. Meanwhile, preheat the oven to 400°F. Remove the dough from the fridge, and place a piece of parchment paper in the center of the dough. Then pour pie weights or raw beans into the pie plate. This will keep the crust from sinking as it bakes, and it’s called “blind-baking.”
• Bake for 30 minutes, then remove the parchment paper and pie weights, lower the oven temperature to 350° and bake for another 5 minutes. Set aside to cool.

blind bake your quiche crust

How to make Homemade Quiche

• Prepare the filling: In a large skillet, saute the leeks in 1 tablespoon of olive oil until softened and slightly caramelized. Add the mushrooms, and cook for another 2 minutes until softened, and finally add the garlic, and cook for another 2 minutes. Spoon the vegetable mixture into a medium size mixing bowl. 
• In the same pan, add the spinach, and cook over medium heat until wilted but still bright green. Spoon the spinach into the bowl, discarding any water. Add the spinach to the mixing bowl.
• Preheat the oven to 350°F. To another large mixing bowl, add the milk, heavy cream, eggs, kosher salt, pepper, and nutmeg. Whisk well to combine. Add the sautéed vegetables to the bowl, and combine. Finally add the cheese, and fold in.
•  Place the baking dish on a baking sheet to make transferring it to the oven easier. Pour the quiche filling into the cooled crust, and bake for 4-45 minutes until the filling is set. Enjoy!

Tools I use – links are shoppable!

• Deep Dish round pie plate
• mixing bowl
• wire whisk
• bench scraper
• classic French rolling pin
• the best box grater ever

Quiche Baking Timeline

9:00am – Make the pastry crust, the let rest for 1 hour in the fridge.

10:30 am – Roll out the dough, and Blind bake the crust (notes on Blind Baking above!).

12:00 pm – Allow the crust to cool, and mix up the filling.

12:30/1: 00pm – Bake!

Substitutions

There are so many different flavor combinations that would work here. The beauty of a garden quiche with mushrooms, leeks, and cheddar is that recipe for the filling is so flexible, and you can customize your quiche with whatever vegetables you love! Feel free to substitute asparagus, sun dried tomatoes, Kalamata olives, feta cheese, caramelized onions.

Keep the ratios of eggs, milk, and cheese the same, and then get creative with your favorite fillings.

The quiche recipe is perfect though, keep that one as is 🙂

How to Store Quiche

Once this Garden Quiche has cooled completely, slice the quiche into individual portion slices, and place in an airtight storage container in the refrigerator. The quiche will last 3-4 days in fridge.

The best way to reheat the quiche is in the oven! Sometimes, I feel like it tastes even better the next day. Place a slice or two on a baking sheet or a piece of foil, and reheat in a 350 degree oven for 10-12 minutes. The crust gets deeply golden brown, and it tastes freshly baked.

I can’t wait to see your take on this Oatmeal Sourdough Bread. Remember to tag me @lions.bread in your pics so I can all of the delicious things you’re making from my site. I love seeing my recipes come to life in your kitchens!

Want to save this recipe for later? Just click on any picture, and tap the “Pin It” button to save it to your favorite Pinterest Board!

Love this recipe? Be sure to check out: Israeli Caramelized Onion and Potato Bourekas, Tahini Shortbread Cookies, Hawaii Spice Rolls with Coffee Glaze

Did you make this quiche? Rate the recipe + Comment below to let me know what you think! I LOVE hearing from you

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Garden Quiche with Mushrooms, Leeks, and Cheddar

Delicious buttery pastry pastry filled with caramelized leeks, mushrooms, and creamy cheddar

Course Breakfast, Brunch, Main Course

Cuisine American

Keyword Breakfast, brunch, quiche

Prep Time 2 hours hours

Cook Time 1 hour hour

Servings 8 people

Equipment

• 1 9" round deep-dish pie pan

Ingredients

For the Crust

• 1 1/4 cups unbleached all purpose flour
• 8 tablespoons Kerrygold unsalted butter very cold 1 cm cubes
• 1 tablespoons granulated sugar
• 1/2 teaspoon kosher salt
• 3-4 tablespoons ice water

For the filling

• 6 ounces mushrooms shiitake, cremini, trumpet, or oyster
• 2 cups fresh spinach chopped
• 2 medium leeks onion cleaned well and sliced
• 2 cloves garlic chopped
• 5 large eggs
• ¾ cup whole milk
• ½ cup heavy cream
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon nutmeg optional
• 1 ½ cups Kerrygold Skellig cheese, or your favorite cheddar grated
• 3 tablespoons parmesan grated

Instructions

• In a large mixing bowl, combine the all purpose flour, small cubes of cold butter, and kosher salt. Use your fingertips to squeeze the cubes of butter into the flour, flattening them out into small sheets of flour-coated butter. Continue squeezing the flour into the butter for 3-4 minutes until the mixture is crumbly.
• Add the ice water, and use a spatula or wooden spoon to combine. The dough will just start to come together, but will still be very crumbly and shaggy. Line the work surface with a piece of plastic wrap, then pour the shaggy dough onto the plastic wrap. Use the plastic wrap to gather the dough together, and press it into a disc shape. Chill in the refrigerator for at least 45 minutes.
• Remove the dough from the fridge, cut the disc in half and stack the two halves on top of each other. This will help create even more flakey layers. Flour your work surface generously, then sprinkle extra flour on top of the dough. Roll the dough out into a 12 to 14 inch circle.
• Spray a 9” pie plate/round baking dish with nonstick cooking spray. Lay the crust dough into the prepared dish. Trim the edges, and crimp if desired. Place the shaped crust back into the fridge for 15 minutes to firm up. Meanwhile, preheat the oven to 400°F. Remove the dough from the fridge, and place a piece of parchment paper in the center of the dough. Then pour pie weights or raw beans into the pie plate. This will keep the crust from sinking as it bakes, and it’s called “blind-baking.”
• Bake for 30 minutes, then remove the parchment paper and pie weights, lower the oven temperature to 350° and bake for another 5 minutes. Set aside to cool.
• Prepare the filling: In a large skillet, saute the leeks in 1 tablespoon of olive oil until softened and slightly caramelized. Season with a generous pinch of kosher salt. Add the mushrooms, and cook for another 2 minutes until softened, and finally add the garlic, and cook for another 2 minutes. Spoon the vegetable mixture into a medium size mixing bowl.
• In the same pan, add the spinach, and cook over medium heat until wilted but still bright green. Spoon the spinach into the bowl, discarding any water. Add the spinach to the mixing bowl.
• Preheat the oven to 350°F. To another large mixing bowl, add the milk, heavy cream, eggs, kosher salt, pepper, and nutmeg. Whisk well to combine. Add the sautéed vegetables to the bowl, and combine. Finally add the cheese, and fold in.
• Place the baking dish on a baking sheet to make transferring it to the oven easier. Pour the quiche filling into the cooled crust, and bake for 4-45 minutes until the filling is set. Enjoy!

The post Garden Quiche with Mushrooms, Leeks, and Cheddar first appeared on Lion’s Bread Blog.

The post Garden Quiche with Mushrooms, Leek, and Cheddar appeared first on Lion's Bread.

these are the absolute BEST sourdough discard crackers – they’re so simple and are completely delicious and irresistible

These are truly the Best Sourdough Discard Crackers, and worth every single minute of effort – but it’s really only about 12-15 minutes of work start-to-finish. My oldest son thinks they taste like homemade cheez-its, which is an incredible compliment.

Making your own crackers will probably ruin you for all other crackers, I’m telling you right now. These are perfect for entertaining, holiday cheese plates, charcuterie boards, extremely gorgeous appetizers…the possibilities are endless.

My hope is that they become you “house cracker” as they have become in my home. I always have a jar on the counter for snacking, or hungry passerby’s. Make the once the way the recipe is written below, then make them your own!

Want more great sourdough recipes? Check out:

Lazy Girl Sourdough

Sourdough Baguettes

Sourdough Challah

Key Ingredients

all purpose flour – I use unbleached all purpose flour from King Arthur Baking Company. It has a higher protein content than most AP flours. You could use bread flour if that’s what you have.

unsalted butter – I prefer to use European grass-fed butter in all of my recipes. The higher fat content makes everything richer and more delicious. Not to mention, the flavor is incredible! My favorite brand to use is always Kerrygold Irish Butter.

nutritional yeast – This may be your first time using nutritional yeast. Nutritional yeast is a highly nutritious vegan food product with several potential health benefits. With it, you can easily add extra protein, vitamins, minerals, and antioxidants to meals. It’s commonly used as a vegan cheese sauce flavoring, as well as a topping for soups and salads. In these crackers, it adds an incredible cheesy flavor, so much so that my son calls these “homemade cheez-its”!

sourdough starter discard – if you haven’t made a sourdough starter yet, now is the time! Here’s my full tutorial and guide to make your own in 7 days, start-to-finish. You can use your sourdough starter when it is fed and ripe, or you can use straight out of the fridge when it’s in a dormant state. We’re using it primarily for its flavor and tang, not for its rising capabilities, so it’s totally fine if it’s not active.

kosher salt – I always use Morton’s kosher salt, because I love the salinity and flavor that it adds. If you’re using Diamond Crystal brand, add an extra 1/4 teaspoon.

black pepper – be sure to use freshly ground black pepper here. it adds a bit of warmth and peppery background notes to the crackers that really elevate the flavor.

granulated onion – totally optional, but granulated onion adds a grown-up umami flavor to these crackers that is unmatched. I highly recommend adding a bit.

ingredients

sourdough starter

How to make Homemade Sourdough Crackers

Making The best Sourdough Discard Crackers couldn’t be simpler, and takes about 5 minutes to mix up the dough.

1. Melt the butter, allow to cool slightly.
2. In a bowl, mix up the flour, salt, black pepper, nutritional yeast and granulated onion.
3. Make a well in the center of the dry ingredients, and add the sourdough starter discard, and the melted butter. Use a wooden spoon to mix up the dough, it will be shaggy and that’s perfect.
4. Sprinkle with bit of flour, and knead the dough 5-6 times until it comes together in a smooth ball. Wrap the dough in plastic or cover with a clean tea towel, and chill for at least 1 hour or up to 48 hours.
5. Roll out the dough on parchment very thinly (1/16-inch), then use a pizza wheel the slice into whatever cracker shape you love.
6. Drizzle with a little olive oil on top, and sprinkle flakey sea salt as well. Bake at 400 degrees F for about 20-25 minutes. Let cool, then store in an airtight container.

Pro tips for making The Best Sourdough Discard Crackers

• Make sure that your sourdough starter is alive, and doesn’t have any mold on top or discolored “hooch.” Hooch is totally normal and the alcohol-like liquid that sometimes forms on top of a dormant starter. Just pour it out, then you can use the sourdough starter.
• If you’re using salted butter to make these, reduce the added salt by 1/2 teaspoon.
• Mix the ingredients until they are just combined, and a smooth dough is formed. We don’t want a chewy cracker, rather a short pastry like crackers with a crispy “snap”! Minimal kneading just until the dough comes together prevents gluten formation.
• Store the finished crackers in an airtight container. This will keep them crispy and crunchy for 3-4 days at room temperature.
• Bake the sourdough crackers for an extra 3-4 minutes for a rich, nutty flavor.
• Don’t throw out the edges! I use a pizza wheel to slice the dough, but I always bake up the misshapen edges. They are usually the tastiest because they’re extra thin, crispy, and deeply golden brown.

Substitutions

You can substitute 1/2 of the total amount of flour with whole grain flour. It will change the flavor and texture slightly, but will still be very delicious.

I would leave the ratios the same, but feel free to add different toppings and flavorings.

Get Creative

Like any good recipe, make these crackers the way the recipe is written the first time. Then, feel free to get creative. Think of this recipe for sourdough discard crackers as a blueprint.

Once you get the base dough made, feel free to get creative and experiment with different toppings and flavorings.

Some of my favorite toppings to add are za’atar, sesame seeds, every-but-the-bagel seasoning, and black nigella seeds.

The sky is the limit, and I can’t wait to see your takes on this recipe!

How to Store

• Store the finished crackers in an airtight container. This will keep them crispy and crunchy for 3-4 days at room temperature.

The tools I use

*direct links in yellow 

baking sheets – Airbake cookie/baking sheets – my Mom has been using these baking sheets for 20+ years (!!!), and they’re what I use too! There is a layer of cushioned air built into the pan, which prevents your crackers/cookies from burning. it also bakes them beautifully and evenly. Another plus is that you can slide the baking sheet right under the parchment paper, which makes it really easy to transfer.

scalloped Pizza Cutter/Pizza Wheel – you can use a regular pizza wheel or this incredibly adorable mini wheel to make scalloped edges.

parchment paper – I use parchment paper for some many baking and cooking tasks, but here it helps to prevent these semi-delicate crackers from sticking. Parchment also makes transferring the dough a breeze.

my favorite mixing bowl – this gorgeous bowl is the perfect size for mixing up dough and cookies, but is also beautiful to serve in.

I can’t wait to see all of your takes on these Sourdough Discard Crackers. 

Remember to tag me in your pictures so that I can see what you’re baking from the blog, @lions.bread

Want to save this recipe for later? Just tap the “P” on any of the images to save it to your favorite Pinterest Boards.

-LeAnne

Did you make this recipe? Rate and comment below to let me know what you think! 

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The Best Sourdough Discard Crackers

very simple and incredibly delicious sourdough crackers that are completely irresistible

Course Appetizer

Cuisine American

Keyword crackers, sourdough, sourdough discard, sourdough starter

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

chill time 1 hour hour

Servings 40 crackers

Equipment

• 1 baking sheet
• 1 sheet of parchment paper
• 1 pizza cutter wheel

Ingredients

• 1 cup unbleached all purpose flour
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon onion powder optional
• 2 teaspoons nutritional yeast
• 1 cup sourdough discard, fed or unfed
• 5 tablespoons unsalted butter, melted and slightly cooled
• 2 tablespoons olive oil
• flakey sea salt

Instructions

• In a large mixing bowl, combine the unbleached all purpose flour, kosher salt, ground black pepper, onion powder, and nutritional yeast. Use a whisk to combine all of the dry ingredients.
• Make a well in the center of the dry ingredients, and pour in the sourdough starter. Next, pour in the melted butter as well.
• Use a wooden spoon to combine all of the ingredients until a shaggy, slightly sticky dough forms. Try not to over mix.
• Lightly sprinkle the top of the dough with a bit of flour, and use your hands to gently knead the dough into a round smooth ball. This should only take about 4-5 turns of the dough.
• Place the dough in a clean small bowl, and cover with a plate or clean towel. You can also wrap the dough in plastic wrap. Refrigerate the dough for at least 1 hour, or up to 48 hours.
• Preheat the oven to 400°F.
• Remove the dough from the fridge, and let soften slightly. Place a piece of parchment paper on your work surface. Generously dust the parchment with flour, and place the dough on top of the parchment. Dust the top of the dough with flour as well. Roll the dough out to the edges of the parchment sheet, or until it is about 1/16 of an inch thick.
• Slide the parchment on top of the baking sheet. Use a pizza wheel the slice the crackers into your desired shape and size - make squares, rectangles, diamonds, circles, or long thin batons.
• Drizzle the tops of the unbaked crackers with the olive oil, and sprinkle with flakey sea salt, or your favorite toppings (see notes below).
• Bake for 20 minutes, or until golden brown. Bake for an extra 5 minutes for a delicious deeper toasted, nutty flavor.
• Allow the crackers to cool completely at room temperature. Then place the cooled crackers in an airtight container, and store at room temperature for up to 4 days.

Notes

• This recipe calls for sourdough discard from an existing sourdough starter. The sourdough starter can be ripe and "fed" or "unfed" straight from he fridge. The flavor might slightly different, but I have made these crackers using both, and they are both delicious!
• Feel free to get creative with the toppings! Some of my favorites are sesame seeds, za'atar, everything-but-the-bagel seasoning, and nigella seeds.

The post and recipe The Best Sourdough Discard Crackers first appeared on Lion’s Bread Blog

The post The Best Sourdough Discard Crackers appeared first on Lion's Bread.