A Taste Of Place
Sourdough Discard Crackers
by Chef Liz Chadwick
The kitchen phone rang, followed by a beep, the little green light indicating that the hostess at the front desk had a call for me…
“Call for the chef,” she said. “Line two.”
‘Feed the b****!’ said the voice on the phone. ‘Feed the b**** or she’ll die!’
It was Adam.
What he wanted me to do – what he was telling me – was that he was too tired, too lazy, too involved in some squalid personal circumstances to come in and feed his starter: a massive, foaming, barely contained heap of fermenting grapes, flour, water, sugar, and yeast which even now was pushing up the weighted-down lid of a thirty-five-gallon Lexan container and spilling over the work table where it was stored.” —Anthony Bourdain, Kitchen Confidential
This recipe is for all of the people out there whose only sourdough baking skill is to successfully recreate the edible equivalent of a sneaker, but who are still fully committed to feeding the darn thing.
- 1 C mature sourdough starter
- ½ C All-Purpose Flour
- ½ C Whole Wheat Flour
- 4 tablespoons Olive Oil
- 2 tablespoons Herbes de Provence
- ½ teaspoon salt
- Extra wheat flour, olive oil, salt, for finishing
Mix starter, all-purpose flour, wheat flour, olive oil, herbes de provence and salt in a bowl. Knead dough until smooth, adding more flour if needed. Roll into a ball and wrap, then chill for 24 hours.
When ready to bake, pre-heat oven to 425°F.
Cut chilled dough into 4 equal pieces, and roll each piece out to ¼” thickness (pie dough thickness). Liberally flour a cast iron pan, pizza stone, or sheet pan, and transfer one piece of rolled dough at a time onto floured pan. Swirl a healthy amount of olive oil on top, sprinkle with salt, and bake for 15-20 minutes, until well-browned all the way through. Repeat process for 3 other pieces of dough. Transfer baked crackers to a cooling rack or bench and let cool. When cooled, break into chunks. Serve with any cheese, salsa, or butter you like.
Check out Chef Liz’s other recipes here: