These thin and crispy Furikake Discard Crackers are the perfect solution to your sourdough discard!
What is Sourdough Discard
Sourdough discard is the portion of your sourdough starter that you get rid of whenever you do a feeding. While some people toss their sourdough discard, I save mine because I feel bad “wasting” all the flour that was used towards the starter.
Overtime, you’ll accumulate quite a bit of discard so here’s a delicious recipe for you to try. It only takes a handful of ingredients and has a tasty tangy flavour that you’ll recognize from sourdough bread. They’re so delicious and addictive that every time I make them, I eat the entire batch in one sitting! Plus – the furikake adds such a interesting layer of flavour to it, it’s definitely going to have to go on your list of “recipes-to-makes.”
Related: Everything But The Bagel Discard Crackers
What You’ll Need To Make These Sourdough Discard Crackers
- sourdough discard
- unsalted butter, melted
- furikake
What is Furikake?
Furikake, or furikake seasoning, refers to a range Japanese rice seasoning. I use the Noritamago Furikake that’s made of nori seaweed flakes, powdered egg granules, whole sesame seeds, bonito fish flakes, and other spices and salts. It has a savoury seasoning. It can be purchased on Amazon or at your asian grocer.
How To Make Furikake Sourdough Discard Crackers
- Combine the sourdough discard with the melted butter. It’ll look a little odd at first but trust in the process! Keep stirring.
- On a parchment lined sheet pan, use a spoon or spatula to spread out the mixture evenly, making sure that the edges aren’t too thin as it’ll burn.
- Sprinkle on the everything but the furikake seasoning and bake in a 350F oven for 10 minutes.
- Remove the sheet pan and lightly score the mixture so you can easily break it into crackers later. I chose to score mine into 24 small pieces. You can score it into larger 12 pieces or whatever amount you’d prefer.
- Place it back in the oven and bake for another 25-30 minutes or until golden, keeping an eye on it to ensure nothing burns.
- When done, let it cool until it’s cool to touch then break up the crackers into the squares you scored earlier.
Tips and Notes
- the furikake seasoning is quite salty so be sure to use unsalted butter to avoid overly salty crackers.
- if you have leftover crackers, store in an airtight container for up to a week.
- this recipe can be halved or baked on you smaller sheet pans
- the sourdough discard can be used either, cold or at room temperature.
Furikake Sourdough Discard Crackers
Ingredients
- 1 cup sourdough discard, 227 grams
- 3 tbsp unsalted butter, melted, 43 grams
- 3-4 tsp furikake
Equipment
- parchment paper
- knife
Instructions
- Combine the sourdough discard with the melted butter.
- On a parchment lined sheet pan, use a spoon or spatula to spread out the mixture evenly, making sure that the edges aren’t too thin as it’ll burn.
- Sprinkle on the furikake seasoning and bake in a 350F oven for 10 minutes.
- Remove the sheet pan and lightly score the mixture so you can easily break it into crackers later. I chose to score mine into 24 small pieces. You can score it into larger 12 pieces or whatever amount you’d prefer.
- Place it back in the oven and bake for another 25-30 minutes or until golden, keeping an eye on it to ensure nothing burns.
- When done, let it cool until it’s cool to touch then break up the crackers into the squares you scored earlier.
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