The Best Sourdough Crackers
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.
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.