Using sourdough or sourdough discard in this sourdough cracker recipe allows the tanginess of the sourdough to bring out the natural sweetness of the flour and the whole wheat grains, and also the aroma from the butter and oil added. These sourdough crackers are wonderful savory snacks, give them more flavors by adding different spices, dry herbs, or garlic powder.
PREPARATION TIME
Cooking time: 1 hour 20 minutes, including 30 minutes
Ingredients:
240 grams (1 cup) sourdough or unfed 100% hydrated sourdough discard right out of the refrigerator
120 grams (1 cup) all-purpose flour (option: substitute 20% with whole wheat, buckwheat or other grains)
55 grams oil (unsalted-butter, avocado oil, coconut oil, olive oil or a mixture)
1/2 teaspoon baking soda
1 teaspoon sea salt
option: 1/2 tablespoon of dry herbs, garlic powder or other spices
additional oil and salt to sprinkle over the flat cracker dough before baking
Steps for sourdough crackers:
Combine the flour, baking soda, salt with the oil to a breadcrumb-like consistency.
Add the sourdough/sourdough discard to the mixture and combine well.
Move the dough onto a floured surface and very lightly knead the dough until it comes together into a ball.
Divide the dough into two parts, lightly shape each dough into a rectangle and wrap in plastic film.
Mix the flour and oil into a breadcrumb-like consistencyCombine the sourdough to the flour-oil mixtureLightly kneed to bring the dough togetherDough ready for refrigeration
Refrigerate the dough for at least 30 minutes, or even overnight.
Before shaping and cutting the dough, preheat the oven to 350 F.
Lightly flour the dough and roll it out into a rectangle on a parchment paper or silicone baking mat to about 1/16″ (1.5 mm) thick. The dough is slightly sticky so the ends of the dough may become shaggy and uneven.
Lightly oil and sprinkle some salt on the rolled surface.
Evenly prick the surface of the dough with a fork, then with a sharp knife or pizza cutter cut the dough into 1 1/2″ (3 cm) squares.
Lift the parchment paper or silicone baking mat onto a tin tray or cookie sheet and bake for 20-25 minutes, until the crackers are they are brown. For extra crunch, turn off the oven when they are done and leave the crackers in the cooling oven for an extra 5-10 minutes.
Cool the crackers on a rack and then store in an airtight container.
The crackers will stay fresh for about a week, otherwise, they can be stored in the freezer for about one month.
Sourdough crackers – tomato and herbs
