Sourdough Discard Crackers
Semi-evolving base recipe and notes for baking sourdough crackers from the discard generated while maintaining a sourdough starter or levain.
1 batch of crackers makes roughly 20-40, depending on how thin you roll them and how you cut them prior to baking
Assumptions
- Assumes that your starter discard is 100% hydration
- If it is HIGHER hydration, you’ll need more flour
- If it’s lower, you’ll need less flour
- If your discard is stiffer, consider adding some water to the mixture
- Desired final dough will be fairly stiff
Tools
I’ve recently adopted using a KitchenAid pasta roller for rolling out my dough for thin, crispy (but not too crunchy) crackers.
Ingredients
| Ingredient | Weight |
|---|---|
| Sourdough Discard | 200g |
| White Flour | 200g |
| Melted Butter* | 3tbsp |
| Salt | 8g |
| Water | As needed / 90ºF |
| Inclusions** | 5-10g |
| Olive Oil (for Spreading) | As needed |
* Can also substitute for olive oil ** Some potential inclusions:
- 5-8g rosemary
- 5-10g parmesan cheese
- 5-10g thyme
Note: It’s recommended that you also have parchment paper (preferred) or foil for baking
Steps
- Preheat oven to 400ºF
- Mix everything all together in a stand mixer
- Pour out onto surface and cut into small, equal sections (roughly 100g each)
- Shape each section into a rough rectangle
- Starting with 1 section, use a pasta roller to roll the dough out till very thin
- On the KitchenAid pasta roller I used, I began with the thickest setting (8), then moved to a 6, then a 4, and finally a 3
- Using a pizza cutter, cut away excess to ensure that the resulting flattened section is a uniform rectangle
- Place the flattened section on parchment paper and brush with extra virgin olive oil and sprinkle with finishing salt
- Note: If you’re using parmesan cheese (or another salty inclusion), you don’t need to include any finishing salt
- Use a pizza cutter and cut into equal squares
- Place the parchment paper onto a cookie sheet or pre-heated baking stone
- Bake for ~20mins
- Note: Check on the crackers regularly and remove the individuals (usually the ones that are thinner or on the edges) as they become darker brown
- Set baked crackers on a cooling rack for 5-10mins