Healthy & Delicious Curry Crackers with Sourdough Starter
Flavorful Sourdough Curry Crackers Recipe
Introducing curry crackers made healthier with olive oil and whole wheat flour. We’ve added fragrant curry powder for a savory and crispy texture with a subtle curry aroma that’s truly captivating. Try making these delicious curry crackers at home! They’re so good, you’ll find yourself making them often. Let’s utilize discarded sourdough starter to create crackers that are both flavorful and wholesome!
Ingredients- Low-gluten flour (cake flour) 70g
- Whole wheat flour 70g
- Salt 3g
- Active sourdough starter 200g
- Extra virgin olive oil 55g
- Curry powder 10g
- Turbinado sugar for topping (a little)
- Coarse salt for topping (a little)
- Egg white (for glaze) (a little)
Cooking Instructions
Step 1
In a large bowl, combine the olive oil, salt, and active sourdough starter.
Step 2
Whisk or stir gently with a spatula until all ingredients are well incorporated. Ensure the starter is evenly dispersed in the oil and salt.
Step 3
Add the sifted whole wheat flour, low-gluten flour (cake flour), and curry powder to the bowl. Mix with a spatula using a cutting motion until the flour is just combined and no dry streaks remain. The mixture will start to come together as a dough.
Step 4
Lightly gather the dough with your hands and form it into a cohesive ball. It’s not necessary to knead it extensively.
Step 5
Wrap the dough tightly in plastic wrap or a bag and refrigerate for about 30 minutes to rest. This chilling process makes the dough easier to handle and enhances its flavor.
Step 6
Remove the chilled dough from the refrigerator. Lightly dust your work surface with flour and roll out the dough to an even thickness of about 3mm. Uniform thickness is key for even baking.
Step 7
Cut the rolled-out dough into your desired shapes and sizes. Using a pizza cutter or a knife makes this step easy.
Step 8
Arrange the cut dough pieces on a baking sheet, leaving some space between them. Use a fork to prick holes evenly across the surface of each cracker. This prevents them from puffing up too much and helps them crisp up. Cutting them into smaller pieces will reduce baking time and result in a crispier cracker.
Step 9
Brush the tops of the crackers lightly with egg white. Then, sprinkle a little coarse salt and turbinado sugar over them. I enjoy the sweet and salty combination, so I used both, but if you prefer a saltier flavor, feel free to just use salt.
Step 10
Bake in a preheated oven at 170-180°C (340-350°F) for about 13 to 16 minutes, or until the edges are golden brown and look appetizing. Once baked, transfer the crackers to a wire rack to cool completely. Enjoy your crispy curry crackers!
