Homemade Sourdough Discard Crackers
This recipe is featured in White Bean Dip & Crackers
Amazingly quick, easy, and delicious homemade sourdough discard crackers are a fantastic alternative to boxed snacks. If you bake sourdough regularly and hate to waste, crackers are one of many excellent ways to utilize the discard. We checked out many recipes and found two ways that both work well. One recipe calls for chilling and rolling the dough, and the other just spreads it on a sheet of parchment. The no-roll took a bit longer to bake, but was less work and super crispy. Just mix about 237 ml (1 cup) sourdough (active or discard–the weight of the sourdough will vary depending on how active it is, and how dense- between 150 grams and 300 grams) with 60 ml (1/4 cup) olive oil, a teaspoon of sea salt, and a teaspoon of your spice of choice (rosemary is terrific). Let sit on the counter for an hour (or skip this step if in a hurry) then spread as thin and evenly as possible on a parchment-lined baking sheet. Top with more salt, seed mix, or any other spice (black garlic!) and bake at 163 degrees C (325 degrees F) for 20 minutes. Carefully remove from oven and score into rectangles with a pizza cutter. Put them back in the oven for about 40 minutes, and watch them near the end to see them turn light golden brown. Cool completely.
I found the second chill ahead and roll recipe, published on alexandracooks.com one rushed afternoon when I realized I needed an accompaniment to a white bean dip I made for a small gathering that evening. They were a hit that first time and have become habit-forming. The crackers can be made a few hours before a potluck party with the extra sourdough we all hate to throw out. And the flavors of the toppings can be altered to match improvised dips or paired with a wedge of cheese.
Alexandra Stafford credits the recipe to Melina Hammer, who adapted it from King Arthur Flour. I topped my first batch with some homemade Everything But the Bagel Mix, then next with Za’atar. Flaky sea salt and black garlic were a winning combination. Each batch makes two thin sheets of dough rolled as thin as possible that nearly fills two cookie sheets, so it’s fun to experiment with different spice shakers and seed variations.
Ingredients
- 200 grams (1 cup) sourdough discard
- 56 grams (1/2 cup) rye flour
- 56 grams (1/2 cup) all-purpose flour
- 1 teaspoon kosher salt
- 57 grams (4 tablespoons) unsalted butter room temperature
- Olive oil
Preparation
- Mix together the sourdough discard, flours, salt, and butter into a sticky mostly smooth dough. Turn the dough out onto a lightly floured work surface, divide into two portions, pat each into a rectangle, place each in a plastic bag or closed container, and refrigerate for at least 30 minutes, until firm.
2. Preheat the oven to 177°C (350°F). Place one of the rectangles of dough onto a lightly floured sheet of parchment paper or baking mat, and place a sheet of plastic wrap on top of the dough. Roll the dough as thinly as possible, to make the crispiest crackers. Transfer the dough-topped parchment sheet onto a baking sheet. Sprinkle toppings over a light brush of oil. You can cut the dough into small rectangles, now, before baking, or break it into ragged rustic pieces once it’s cooked.
3. Bake the crackers for 20 to 25 minutes, rotating the pan halfway through, watching until they are nicely brown. Remove and cool completely on the pan before serving.
