🍞 Sourdough
Sourdough crackers
A crisp little answer to the eternal discard question
⏱️ Time estimate: about 1 hour 25 minutes
Sourdough discard gets turned into thin, buttery crackers with optional dried herbs and a salty top, excellent for cheese boards, soups, or shameless snacking by the handful.
Ingredients
- 1 cup (227g) sourdough starter, unfed or discard
- 1 cup (113g) whole wheat or Golden Wheat flour
- 1/2 teaspoon flaky sea salt
- 4 tablespoons unsalted butter, room temperature
- 2 tablespoons dried herbs of your choice, optional
- Oil, for brushing
- Coarse salt, for sprinkling on top
Instructions
- Make the dough. Mix the sourdough starter, flour, flaky salt, butter, and herbs if using into a smooth, cohesive dough.
- Chill it. Divide the dough in half and shape each half into a small rectangle. Wrap and refrigerate for 30 minutes, or until firm.
- Roll thin. Heat the oven to 350°F. Roll one piece of dough at a time on lightly floured parchment to about 1/16 inch thick.
- Oil, salt, and cut. Transfer the parchment to a baking sheet, brush the dough lightly with oil, sprinkle with coarse salt, cut into 1 1/4-inch squares, and prick with a fork.
- Bake. Bake for 20 to 25 minutes, rotating pans halfway through, until the crackers are browning around the edges and fully crisp.
- Cool. Let cool on the pans, then store well wrapped at room temperature for up to a week.
Roll these as thin as your patience allows. That is where the excellent crackly texture lives.