Got some spare starter? Why not make some crackers!

This recipe is so simple, it would be a sin to bin your leftover starter instead of making these. Loaded with seeds and rye flour they have a very distinct flavour. Who knows maybe they are kind of healthy too! This recipe is for a 23 x 33cm (9in x 13in) tray.

Watch the video down below to see detailed instructions.

Ingredients

150g (5.3oz) rye flour (white, whole, dark – any will do!)

100g (3.5oz) sourdough starter

40g (1.4oz) water

3g (0.1oz) bicarbonate of soda or baking powder

3g (0.1oz) salt + extra for topping

30g (1oz) melted butter

1 teaspoon black treacle or honey or syrup

1 egg and seeds for topping

Method

1. Add the water, salt, treacle, butter & starter to your bowl and mix well.
2. Add the flour and bicarbonate of soda and mix to combine.
3. Knead the dough for around 5 minutes.
4. Wrap up and refrigerate for 30 minutes.
5. Roll the dough to size, place it on the paper and in the tray. Score it at this point.
6. Cover and rest in fridge for 30 minutes. During this time pre-heat your oven to 180C (360F) with the fan on.
7. Prick the dough with a fork all over and brush with the egg.
8. Sprinkle on the toppings and press them in lightly.
9. Bake for around 20 minutes.

Cool down and enjoy or store for later.

This is a great way to use up any spare starter.

Pancakes are awesome anyway, but sourdough pancakes take it to the next level. Once you make these you will not look back. I do have other uses for discard if you are not into pancakes. You can have a look in the Sourdough section.

This recipe makes 10 small pancakes. Ideal for two hungry mouths.

Ingredients

130g (4.6oz) sourdough starter

130g (4.6oz) flour

3g (0.1oz) baking soda aka bicarbonate of soda

2g (0.07oz) salt 20g (0.7oz) melted butter

2 eggs

20g (0.7oz) sugar

100g (3.5oz) milk *You may need more milk depending on the state of your starter. The stiffer the starter the more milk you will have to add. If the starter is runny then you will need less milk. It is easier to add than to take away!

Vanilla paste *optional

Toppings of your choice

Method

1. In a bowl add all but the flour and baking powder.
2. Give it a good whisking until the salt & sugar have dissolved and the mix is smooth.
3. Add the flour and baking powder and whisk until smooth. At this point check the consistency and add more milk if needed. You want the batter to be runny enough so that you can easily pour it.
4. On medium-high heat cook your pancakes until bubbly and golden brown.

Eat whilst still warm with your favourite toppings.