- Moin and Guten Tag.
Today I'll show you how
to make mouth-watering,
delicious, slow-fermented
sourdough crackers.
(bright upbeat music)
I'll show you the basic recipe
and then my four favorite seasonings.
A Mediterranean seasoning with parmigiano.
Paprika and smoked paprika.
Delicious and spicy sweet chili.
And my favorite turmeric masala seasoning.
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- I will be using what is
known as discard starter.
When you feed your sourdough starter,
you typically have some starter left.
Some people throw this away.
Some people discard it.
That's why it's called
discard sourdough starter.
However, I like to take all of that
and store that in a jar in my fridge.
Now I would never ever recommend somebody
to discard this.
What you're looking at is
long, slow fermented flour.
You see, I'm trying to
improve the marketing
of the discard starter,
we should rename it.
Slow-fermented dough -
Slow-fermented artisanal
sourdough crackers.
I think that's what we
need to name this video.
I frequently like to
bake a bread out of this,
and I'm also going to be
linking the video right here.
Sure you can't make an open
crumb bread out of this
because it's too sour,
but you can make delicious crackers
like we are doing in this video.
Yes, over time the bacteria and the yeast,
inside of your sourdough has
converted all that mixture
of flour and water into
something very probiotic.
There's also cheese made from raw cow milk
and this is exactly what's happening.
We are taking the mixture
of flour and water
and we are converting that.
So in the end we are probably
pretty much just eating
what the bacteria and
what the yeast produced.
And this is not close at
all to the original product.
Just imagine a wine,
a wine that has ripened
for a long period of time.
So this is nothing bad. This
is something really good.
And that's why I'm trying
to make the sourdough really
the star of this video.
And I'll actually top
that because we're not
just making the crackers.
I will also show you how to
use your discard starter,
well your slow-fermented
sourdough starter.
Your slow-fermented sourdough.
And we will take that and
make a nice sauce out of it.
A nice dip.
This dip is going to play very
well with our sour crackers.
Yeah, so enough random
gibberish, let's get started.
Let me show you how to make
them. It's surprisingly easy.
Your starter typically has 100% hydration,
meaning it consists of equal
parts of flour and water.
Now we want to reduce that
water level to around 50%.
So when you have 400 grams
of sourdough started,
you want to be using just add
another 400 grams of flour.
So if I calculate this correctly,
then that would be 800
grams of flour in total,
including the one from
the sourdough starter
and 400 grams of water.
50%, 50% hydration.
That's what you're aiming
for in this recipe.
I would recommend you to just use a basic,
all-purpose flour.
Not a high protein bread
flour. Well you could,
but then you probably need to
use a little bit more water.
Actually, I realized
while making the crackers
that probably something
closer to 55% hydration
would have been better. Yeah.
So you mix all that together
and then you add another 3% salt based on
the overall quantity that you're using.
And that's pretty much the dough.
Then you roll that out and you bake that.
Easy, right?
I would say the hardest
part about doing this
is actually the baking,
but I have four iterations
that I'll be showing you
in this video as well.
Next up we are going to be
preparing the seasonings.
You can season it any way you like,
any way you feel creative.
If you have an amazing seasoning
I would appreciate a comment
to let the others know,
Yeah, drop a comment on this video
with your favorite seasoning,
but just my four selected seasonings.
And I'm also going to
be using Baker's math
so that you can just scale up or down,
depending on how much
sourdough you have at hand.
I will also be sharing all of them again
in the description of
the video so that you
have everything always in a written form,
have a look in case you're interested.
Now to the seasonings.
(bright upbeat music)
I incorporate the seasonings,
which I got to say was a little
bit of a pain in the arse.
It would have been easier
to add all the seasonings
or do one seasoning,
basically just make one
dough with one seasoning
and incorporate all that
right from the start.
But yeah, wanted to show
you four different options.
And I'm looking like a complete idiot
to try to put this together.
After incorporating everything,
I let that sit covered
for another 24 hours.
I wanted to make sure
that the flour that I had
had also fermented a little bit.
And yes, I let that sit
at room temperature,
that would make sure that
everything would ferment
relatively quickly and I would have
even more sour crackers.
So then we baked all that shizzle.
I tried different techniques.
What worked best was already
to slice the crackers
completely before the bake.
That way I could easily rotate them
during half the baking time.
And yet the start I was
being very, very German.
I used a measuring tape to
measure exactly where I wanted to
cut the crackers, but yeah.
Look at this Epic fail.
In the end, I just gave
up. I was too lazy.
I'm a lazy person. So yeah.
Then I had some of them which
were on the edge of the dough
which weren't as nice and rectangular,
but that's totally okay.
I preheated the oven to
around 180 degrees Celsius
and then just placed the
crackers in there directly.
And the oven also was
using the fan function.
And then to have even
browning of the crackers,
rotate the crackers after
around four minutes.
And then another four minutes in,
I would flip over all of the crackers,
making sure that they have browning
from the other side as well.
And what was really
awesome is because of the
gluten at work, some
popped up a little bit,
and that just gave them so much
more additional crispiness.
And then I would put them back
in for another four minutes,
rotate the whole tray again
and then finish for another four minutes.
Now it's always, my
temperature in the oven
could be very different
than your temperature.
This is something you
have to experiment with
in your own oven.
Just have a look at the
color of the crackers
they should be a little bit
brown, but also not too brown.
Give it a shot, taste a cracker.
If they're crispy enough, perfect.
If not just put them through the oven
for a little bit longer.
Next up I made the dip.
I wanted to make the
sourdough starter the star
of the dish as well.
I found this very exciting
because I never heard somebody
doing this and being a
super sourdough enthusiast,
this is something that could be awesome.
So yeah, let's try it.
I opted for Greek yogurt as a basis.
It has an increased fat content.
As a sweetener, I used some barley malt
because I just love the taste it gives.
And then some muscovado,
brown sugar, pretty much.
You could also probably just
take any other random sugar
that you have at home.
(bright upbeat music)
For storing the crackers
I would recommend you
to just use Ziploc bag,
place the crackers inside.
And if you feel that
they're not crispy enough,
you can just bake them
for a few minutes again,
in the oven.
Final verdict, I got to say,
Those crackers turned out really accident.
I personally enjoyed the
parmigiano Mediterranean seasoning
the most.
The dip also turned out so
much better than I expected.
I had literally zero hopes.
So how good I would give it?
Probably I guess an 11 out of 13
Don't you also hate people
who use annoying rating scales?
That brings us to the end of this video.
Hope I was able to convey the
message that discard starter
is actually not something
you should discard.
It's something delicious.
It's something that you should
be using for your baking.
So yeah. Thank you very much for watching.
Hope you enjoyed this video
and may the gluten always be with you.
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