SOURDOUGH CRACKERS

Sourdough crackers

SOURDOUGH CRACKERS

#SIAintheKitchen

So… I’ll tell you a secret.

While everyone was busy making sourdough during the pandemic, I was doing everything BUT. I was obsessed with making all things with my sourdough discard (aptly named “Nick”) including these delightedly-sour sourdough crackers.

I got the recipe directly from King Arthur Flour (a great resource in general) which was direct, to the point and with delicious results. They made for a great accompaniment to my charcuterie board and went excellently well with the wine and Italian meal I was serving that evening.

It’s a no-brainer here.

SOURDOUGH CRACKERS - adapted from King Arthur Flour

  • 1 cup all-purpose flour

  • 1/2 tsp kosher salt

  • 1 cup sourdough discard

  • 4 tbsp unsalted butter, room temperature

  • 1 tbsp za’atar

  • extra-virgin olive oil, for brushing

  • additional kosher salt, for sprinkling

  1. Mix the flour, discard, butter and herbs together to create a cohesive dough.

  2. Divide the dough in half and and shape each ball into a rectangle. Cover with plastic wrap and refrigerate for atleast 30 minutes until the dough is firm.

  3. Preheat the oven to 350F and dust a rolling pin with flour as well as your working surface. Line a baking sheet with a non-stick Silpat mat or parchment paper.

  4. Roll the dough out to 1/16” thick.

  5. Transfer the dough to lined baking sheet and cut into desired squares with a pizza cutter. Brush the dough with olive oil, sprinkle with kosher salt and additional herbs. Prick each piece with a fork and bake for 20 - 25 minutes. Halfway through, switch the sides for an even bake. Store in an airtight container.

BAKEDStephanie Siasourdough, sourdough discard, sourdough discard recipes, sourdough crackers, breadComment