Doth your sourdough discard jar overfloweth? This cracker recipe uses up a whopping 200 grams of discard; they’re also delicious- with cheese, with dip, or on their own. Top with coarse salt, or mix up the flavour with other toppings- rosemary, thyme, everything bagel seasoning, the sky’s the limit!
Ingredients:
- 200 grams Sourdough Discard
- 72 grams White Flour
- 60 grams Whole Wheat Flour
- 32 grams Olive Oil
- 10 grams Coarse Salt (or other toppings)
Method:
In a medium sized mixing bowl, combine sourdough discard, white flour, whole wheat flour, and olive oil. Mix with a spatula into a thick dough. Cover the dough and refrigerate for at least 30 minutes.
Preheat the oven to 350 degrees. Remove the dough from the fridge, and divide in half. Between two pieces of parchment paper, roll the dough very thin. It is essential that the dough is very thin, if it’s too thick your crackers will be soft and not crunchy.
Repeat the process for the second half of the dough. Remove the top sheet of parchment, keeping the bottom sheet of parchment, move the dough onto two cookie sheets.
Using a pizza cutter, cut the dough into square crackers. Spray the cut dough with water, and sprinkle with salt (or other toppings).
Bake at 350 for 20-25 minutes. The edges will become quite dark.
Store the crackers in an airtight container.
The Best Sourdough Crackers
Ingredients
- 200 Grams Sourdough Discard
- 72 Grams White Flour
- 60 Grams Whole Wheat Flour
- 32 Grams Olive Oil
- 10 Grams Coarse Salt or other toppings such as rosemary, everything bagel seasoning, etc.
Instructions
- In a medium sized mixing bowl, combine the sourdough discard, white flour, whole wheat flour, and olive oil. Mix with a rubber spatula until a thick dough is formed. Cover and refrigerate for at least 30 minutes.
- When ready to bake the crackers, preheat the oven to 350°.
- Divide the dough in half. Between two sheets of parchment paper, roll the first dough half into a very thin sheet. Repeat with the second half of dough and move both sheets of rolled dough to cookie sheets.
- Using a pizza cutter, cut the dough into square “crackers”. Spray the cut crackers liberally with water, and sprinkle with coarse salt (or other toppings).
- Bake at 350° for 20-25 minutes; the edges will be quite dark. When cool, store in an airtight container.
