Members Only Baking
Artisan Sourdough Bread
Long-fermented sourdough with an open crumb, crispy ear, and complex tangy flavor. Made with a 100% hydration starter. A weekend project that yields extraordinary results.
Baking
Sourdough Discard Crackers
★★★★☆ 4.6 / 5
Thin, crispy rosemary and sea salt crackers made with sourdough discard. Nothing goes to waste. Perfect with cheese boards or just on their own with hummus.
Ingredients
For 20 servings
- Consult full recipe for ingredient list
- Fresh high-quality ingredients
- See method below for details
- Serve with your choice of sides
Method
1
Prepare your ingredients
Before you begin, gather all your ingredients and prepare them as described -- chop, mince, measure, and bring any refrigerated ingredients to room temperature where needed. Having everything ready (mise en place) makes the cooking process smooth and efficient.
2
Follow the base technique
This recipe relies on the core technique specific to its category. Pay close attention to heat level, timing, and visual cues described. The difference between a good result and a great result is often attention to detail at this stage.
3
Season and adjust
Season progressively throughout cooking, not just at the end. Taste as you go and adjust with salt, acid, or fat as needed. A dish that is properly seasoned at every stage of cooking will taste far more complex than one seasoned only at the finish.
4
Rest, plate and serve
Allow proteins to rest before cutting. Plate with intention -- height, color contrast, and a finishing drizzle of quality oil or sauce all elevate the presentation. Subscribe for the full detailed method and step-by-step photography.
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