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Spicy Sichuan Sourdough Crackers Recipe Made With Starter Discard. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.
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Spicy Sichuan Sourdough Crackers Recipe Made With Starter Discard and Sichuan Peppers

This spicy Sichuan sourdough crackers recipe made with sourdough starter discard and Sichuan peppers makes a cracker that’s delightfully hot and numbing and incredibly moreish. Roughly shaped like a homemade corn chip, these crackers are perfect for dips such as baba ganoush, hummus or muhammara.
Prep Time10 mins
Cook Time10 mins
Resting Time30 mins
Total Time50 mins
Course: Snack
Cuisine: Australian
Servings: 4 People
Calories: 169kcal
Author: Terence Carter

Ingredients

  • 230 g sourdough starter discarded & unfed
  • 110 g white bread flour
  • 1/2 teaspoon sea salt
  • 5 g white sesame seeds
  • 5 g black sesame seeds
  • 3 g cumin seeds
  • 5 g Sichuan peppercorns crushed
  • 2 tsp five spice powder
  • 2 tsp chilli flakes more to taste
  • 1 tbsp coarse salt such as kosher or sea salt for sprinkling on top

Instructions

  • Mix together all the ingredients except for the coarse salt to form a dough.
  • Once the dough is formed, give it a light knead until the surface of the dough is smooth. Wrap in clingfilm and refrigerate for at least 30 minutes.
  • Preheat the oven to 180°C. Line two baking sheets with parchment
  • Once the dough has rested, divide into 4 equal pieces and begin shaping the first piece, keeping the others wrapped in the plastic to avoid the dough drying out. Using either a rolling pin or a pasta machine, roll out the dough to around 1mm thick. If you’re running this through the pasta machine, you might want to divide the dough in two. I like to have the width of the dough at 7cm wide.
  • When the dough is the right thickness and width, line two baking sheets with parchment paper. Cut the dough into triangles – we are looking for a shape like corn chips.
  • Place the dough pieces on the parchment paper and spritz the top of the dough with water. Grind or sprinkle salt on to the pieces. We like ours pretty salty.
  • Place the trays in the oven and cook for 10-12 minutes, swapping and rotating the trays at the halfway point to get even baking. You may need to flip the crackers over halfway as well.
  • While this batch is baking, start the next batch.
  • At the 10 minute mark check the crackers. If they are starting to go brown at the edges, you can take them out. If you want to push the brownness a little further you can bake them for a couple of minutes more – but watch them carefully – they can easily overcook.
  • Remove from the oven and using a fish slice, transfer the crackers to a wire rack to cool.
  • Serve with a nice homemade dip.
  • Leftover chips can be stored in an airtight container for up to 7 days.

Nutrition

Calories: 169kcal | Carbohydrates: 32g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 2038mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Calcium: 35mg | Iron: 1mg