Description
Homemade crackers made using sourdough discard, genius, right! Who needs those expensive crackers anyway.
Ingredients
Units
Scale
- 1 cup (200g) sourdough starter
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (60g) whole wheat flour
- 1 teaspoon sugar
- 3 tablespoons (32g) extra virgin olive oil
- 1 teaspoon dried thyme (or dried herb of choice, rosemary would be nice as well)
- 1 teaspoon kosher salt (affiliate link)*
- Maldon sea salt (affiliate link), for topping (optional**)
Instructions
- In a bowl, combine the sourdough starter with flours, sugar, olive oil, herbs, and kosher salt (affiliate link). Mix to combine, kneading until the dough comes together in a smooth ball.
- Return the dough to the bowl (oiled), cover with a towel, and let rest for at 30 minutes or cover with plastic wrap and refrigerate until ready to roll, for up to 24 hours.
- Preheat oven to 350 degrees. Line two rimmed baking sheets (or cookie sheets) with parchment paper (affiliate link) or a silicone baking mat.
- Cut dough in half; cover one half back with a towel so it won’t dry out. Cut the other dough into 4 smaller pieces.
- Roll out each piece into a long rectangle, this does not, and should not look perfect. Using a rolling pin on a lightly floured surface, roll each piece of dough as thin as you possibly can. (Or fancy it up and roll and cut out with a 2-inch cookie cutter, or slice squares with a pizza cutter, it’s up to you)
- Lay out two rolled out pieces of dough (or cut-outs) side by side (not overlapping) on each rimmed baking sheet (affiliate link).
- Spritz or brush lightly with water; sprinkle with Maldon salt, if using. Or make a salt wash** for the crackers with sea salt and warm water, gently brush on the crackers.
- Bake for 12 to 15 minutes or until lightly golden brown and crispy, rotate the pans half-way through baking, for an even golden color.
- Transfer crackers to a cooling rack. Repeat with remaining dough.
- Crackers should keep in an airtight container at room temperature for up to one week. I wouldn’t recommend freezing the crackers, but you could freeze the dough. Wrap it tightly in plastic wrap, and label it.
Notes
*I use Diamond Kosher salt (affiliate link) in most of my recipes. Salts and koshers salts differ, so if using another salt, use a bit less.
**Brush on a saltwater wash: mix 1 teaspoon kosher salt (affiliate link) with one tablespoon warm water