Sourdough Seaweed Thins
February 19, 2021
Baking sourdough is a weekly ritual in our household but knowing what to do with the discard is always an issue. We recently discovered a delicious cracker recipe from Love & Olive Oil and jumped on it straight away. The key is to use a pasta maker to make it really thin and crispy. We loved it and am now adding all our seaweed products for extra umami and flavour!
Product used in this recipe: Rainbow Seaweed Flakes, Rainbow Seaweed Seasoning - Chickpea Miso & Sesame, Rainbow Seaweed Salt
- Prep: 20 mins
- Cook: 15 mins
- Yields: Serves 4
1Mix all flour, sourdough discard, olive oil and Rainbow Seaweed Flakes in a bow.
2Use a spatula to combine all ingredients and gently knead it into a dough.
3Shape the dough into a ball and wrap it tightly in plastic wrap. Refrigerate the dough for at least 30 minutes to a couple of hours.
4Preheat oven to 190 Celcius (fan-forced).
5Line baking trays with baking paper or silicone baking mats.
6Cut the dough into 8 parts.
7Shape each portion into a ball then roll it out into a rectangle. Alternatively, use a rolling pin to roll out the dough as thin as you can.
8Adjust the pasta maker to setting #6 and roll out each rectangle into a long thin sheet.
9Sprinkle Rainbow Seaweed Seasoning and Salt on the cracker sheets before baking.
10Layout the cracker sheets on the baking tray and bake for 12-15 minutes.
11Transfer the cracker to a cooling rack from the baking tray.
12Break it up into bite-size crackers, snack on its own or eat it with your favourite dip!
Categories - Snacks