SOURDOUGH DISCARD CRACKERS

SOURDOUGH DISCARD CRACKERS

SOURDOUGH DISCARD CRACKERS

#SIAintheKitchen

Were you even in a pandemic if you didn’t make sourdough?

Okay, I’ll admit I never went through with baking an actual sourdough loaf, but I did end up making sourdough discard crackers. I think I was more obsessed with finding out new ways to include sourdough discard in all of my baking or cooking. It just provides this cool, tangy sourness that is so addicting. Plus, it’s just two ingredients - a must-have for any fridge.

With these crackers, I knew I was going to have company over. Rather than buying some crackers to accompany my charcuterie board, I thought to simply just make it from scratch. And the results? Crunchy with a distinctive sourdough tang. Very addictive and they keep for more than a few days in an air-tight container. I’ll be sure to add a few different herbs and spices next time I make these!

SOURDOUGH DISCARD CRACKERS - makes a lot of crackers (adapted from King Arthur Flour)

  • 1 cup all-purpose flour

  • 1/2 tsp kosher salt

  • 1 cup sourdough discard, unfed

  • 4 tbsp unsalted butter, room temperature

  • 4 tbsp fresh rosemary, chopped

  • oil, for brushing

  • Malden sea salt, to finish

  1. in your stand mixer, mix the flour, salt, sourdough discard, butter, and rosemary together until the dough comes together.

  2. Cut the dough in half and shape each piece of dough into a rectangle. Cover with plastic wrap for an hour or until firm.

  3. Preheat the oven to 350F and line Silpat or non-stick baking mats onto your baking sheets.

  4. Take the dough out and lightly flour it, the rolling pin and a clean surface.

  5. Roll the dough out to 1/16” and transfer the dough to a baking sheet. With a pizza cutter, cut the dough into crackers or your desired shape. The outcome will vary on how large or small you cut your crackers. Prick each cracker with a fork. Repeat these steps with the other piece of dough.

  6. Bake for 10 minutes. When the crackers begin to brown on the edges, reverse the pan to bake on the other side to ensure an even bake. Bake for another 10 minutes or until evenly browned.

  7. Remove from the oven and transfer to a cooling rack and sprinkle with Maldon sea salt.

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