Cranberry + Pistachio Sourdough Lavosh Crackers
Cranberry + Pistachio Sourdough Lavosh Crackers can be made more sweet or savory depending on what you're serving them with. The make a gorgeous gift for friends and family too.
Equipment
- Digital Scales
- Mixing Bowl
- Rolling Pin
- Cracker Roller
- Baking Trays
Ingredients
- 150 g Sourdough Discard unfed sourdough starter
- 80 g Whole Wheat Flour
- 30 g Cranberries dried and chopped
- 50 g Pistachios shelled and roughly chopped
- ½ teaspoon Cinnamon powder
- ⅛ teaspoon Cardamom ground
- 30 g Butter
- 15 g Maple Syrup
- 3 g Salt optional - if pistachios are salted leave this out.
Toppings
- 20 g Olive Oil for brushing
- 10 g Sea Salt for topping (optional)
- 20 g Cinnamon Sugar for topping (optional)
Instructions
- Preheat oven to 350F/180C.
- Add sourdough discard, flour, butter, maple syrup, pistachios, cranberries, spices (and salt if adding) to a mixing bowl and bring the ingredients together to form a shaggy dough.
- Knead the dough in the bowl until it forms a smooth pliable dough (it is a soft dough and will be slightly sticky, but still very easy to handle). If it's too sticky, add a little more flour. The stickiness will depend on your discard.
- Place the ball of dough onto a piece of parchment paper and push into a rough rectangle. You can divide the dough into two balls if you'd prefer and roll out two sheets.
- Place another piece of parchment paper on top of the dough.
- Now roll out to a thin sheet of dough using a rolling pin. You want it around 1/16" or 1.5mm thick. The thinner you can get it the better.The parchment paper on top will stop the dough sticking to the rolling pin.
- Place parchment paper with dough on top onto a baking sheet.
- Brush dough with olive oil and sprinkle with salt or cinnamon sugar.
- Bake at 350F/180C for around 25 minutes or until lavosh is golden and crisp.
- Let the piece of lavosh cool on a wire rack before breaking into pieces.
Notes
Notes on Discard -
This recipe is based on a sourdough discard from a 100% hydration sourdough starter.
Notes on Spices -
I have added cinnamon and cardamon to these crackers. You can add more of each if you'd like a more pronounced flavor. You could even add orange zest or other "Christmas" type spices too.
Notes on Mixing Dough -
This dough is easy to mix in a bowl with a dough scraper or your hands. I find it easiest to use a dough scraper until the dough has just come together. I then use my hands to knead the dough in the bowl until all the ingredients are combined. Don't add additional liquid - just keep kneading til it comes together. It's not an overly sticky dough - it should be soft and pliable.
Notes on Baking & Oven Temp
Experiment with your oven temp. If your oven runs hot, you may need to cook them at a lower temp so the edges don't burn too much (although a little scorch is actually quite tasty).
Nutrition
Calories: 25kcal Carbohydrates: 2g Protein: 1g Fat: 2g Saturated Fat: 1g Trans Fat: 1g Cholesterol: 2mg Sodium: 131mg Potassium: 22mg Fiber: 1g Sugar: 1g Vitamin A: 25IU Vitamin C: 1mg Calcium: 3mg Iron: 1mg
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