Sourdough Crackers (Made with Discard)
User Reviews
5
Sourdough Crackers (Made with Discard)
Description
The recipe begins by mixing sourdough discard with a blend of all-purpose and whole wheat flour, melted unsalted butter, and salt until a workable dough forms. If sticky, extra flour can be added for manageability. The dough is divided into two disks, wrapped, and chilled to firm up. Each disk is rolled on a lightly floured surface to under 1/8 inch thickness. After brushing with olive oil, the dough is cut into 2-inch squares but left connected on the parchment for baking. A liberal sprinkle of kosher salt enhances flavor and texture. Baking at 375°F (190°C) until light golden brown yields crackers that start slightly soft but crisp upon cooling.
The crackers have a gentle sourdough tang balanced by the butter and salt. They can be stored in an airtight container for up to two weeks. If they cool and remain soft, a brief return to the oven can restore crispness. These crackers offer a use for sourdough discard, reducing waste while creating a crisp, savory snack.
Ingredients
- 1 cup sourdough starter discard
- ¾ cup all-purpose flour
- ½ cup whole wheat flour
- 6 Tablespoons butter melted, unsalted
- 1 table salt scant teaspoon
- olive oil for brushing
- kosher salt for sprinkling
Instructions
- In a large mixing bowl, combine sourdough discard, both flours, melted butter, and table salt.
- Stir until well combined. If dough is very sticky, add a bit more flour until it is manageable.
- Divide dough into two pieces and form each into a disk. Wrap each half in plastic wrap and chill for at least 30 minutes.
- Preheat oven to 375F (190C) and line two baking sheets with parchment paper. Set aside.
- Remove one disk of dough from refrigerator and unwrap.
- Place on a lightly floured surface and use a rolling pin to roll dough to be under ⅛” thick (<3mm). While rolling, occasionally use a spatula to scrape under the dough to keep it from sticking too much to your countertop. Transfer sheet to prepared baking sheet and use a fork to pierce dough all over (to help prevent bubbles).
- Lightly brush all over with olive oil, then use a pizza wheel or pastry cutter to cut into 2” squares (no need to separate the crackers).
- Sprinkle liberally with kosher salt. Transfer to center rack of 375F (190C) oven and bake until light golden brown, about 20 minutes.
- Repeat steps 5-8 with second disk of dough.
Notes
- Crackers might feel soft while warm; allow them to cool fully for proper crispness.
- If crackers remain soft after cooling, reheat briefly in the oven to crisp them up.
- Store baked crackers in an airtight container at room temperature for up to two weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 552" crackers
Amount Per Serving
Calories 25 kcal
% Daily Value*
| Serving | 12" cracker | |
| Calories | 25kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 0.5g | 1% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 0.3mg | 0% |
| Potassium | 6mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 0.01g | 0% |
| Vitamin A | 38IU | 1% |
| Calcium | 1mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
