Sourdough Crackers
Super easy and adaptable recipe for sourdough crackers made with your sourdough discard! Love that wholesome tangy flavor of sourdough, get that same flavor in these easy crackers.
Ingredients
- 1 cup Organic AP Unbleached Flour a bit more for rolling out
- 1 cup Sourdough Discard Starter, unfed
- 4 tbsp Butter or Olive Oil
- ½ tsp Sea Salt
Instructions
- Combine flour, sourdough discard, butter, and salt until it forms a ball.
- Cut the ball into two pieces, place in a bowl and refrigerate for 30 mins.
- Preheat oven to 350°
- Working with the first ball of dough, place it on a piece of parchment paper.
- Dust the surface you'll be rolling the dough on and rough the dough out evenly, about 1/16th of an inch.
- Using a sharp knife length ways and then crossing making small squares the size you'd like your crackers. Take a fork and prick a few times to allow airflow.
- Bake 15-20 minutes at 350°, turn pan half way through baking.
- Let cool completely on a wire rack before storing in an airtight container. Crackers will last several weeks if stored this way.
Notes
You can also add spices, seeds, and course salt for a variety. Think of adding rosemary or sage as they do well with sourdough.
Optional - Brush the top of the crackers with melted butter right before baking.