Homemade crackers with delightful sourdough flavor.
One of my favorite ways to use up sourdough discard is by making crackers—simple to prepare and deliciously crisp with a slight tang. I like to make mine with finely milled 00 flour (which is often used for preventing chewiness in pizza crust) to make extra crispy crackers, but all-purpose flour works well too. They are endlessly customizable with whatever add-ins you like. If you are hesitant about creating a sourdough starter because you are worried about what to do with the discard, just think: you could be making these…and never need store bought cracker again! They go fast in my household.
Sourdough Crackers
Use up some of that sourdough discard sitting in your fridge to make these delicious and versatile crackers. Serve with dip, cheese, spread, or simply snack on them plain.
Ingredients
- 250 grams (1 cup) sourdough starter discard/unfed, 100% hydration
- 130 grams (1 cup) 00 or all-purpose flour
- 85 grams (6 tablespoons) butter room temperature, cut into pieces
- 6 grams 1 teaspoon table salt plus more for topping
- Herbs, spices, and/or grated firm cheese as desired for flavoring and topping
- Olive oil for topping
Instructions
- Preheat oven to 350°. Line two large baking sheets with parchment.
- In a large bowl, food processor, or the bowl of a stand mixer with paddle attachment add starter, flour, butter, salt, and any desired flavorings. Mix just until ingredients start to come together into a rough dough.
- Turn out onto a floured surface and knead a few times just to form a cohesive dough. Roll out dough evenly to a roughly 11×15 inch rectangle, adding flour to surface as needed if the dough is sticking (you could also roll out between 2 sheets of parchment).
- Cut dough into desired shapes using a knife or pizza cutter (I like rough edges for a rustic look but you can trim them if you like). Place crackers on prepared baking sheets. Poke each cracker a few times with a fork. Brush with olive oil and sprinkle with salt and any other desired toppings.
- Bake for around 30 minutes, rotating halfway through, until golden brown and crispy. Transfer to a wire rack to cool.
