Sourdough discard crackers
Servings: 100 square crackers
Ingredients
- 1 cup or 230 gr sourdough starter discard unfed
- 1/2 cup or 60 gr whole wheat flour or AP flour or spelt flour
- 1/2 cup or 60 gr rye flour
- 2 T or 28 gr unsalted butter softened
- 2 T or 30 gr 2% plain Greek yogurt or creme fraiche or clabber
- 1/4 t cajun seasoning
- ½ t kosher salt
- Extra virgin olive oil or melted butter for brushing
- Additional kosher salt for sprinkling on top
- toppings such as everything bagel, onion powder, garlic powder, sesame seeds, nigella seeds, za'atar etc.
Instructions
- Make the dough: Combine the flour, sourdough discard, butter, yogurt, cajun spice and salt in a large mixing bowl. Using a wooden spoon or your hands or a stand mixer, thoroughly mix the dough together until all of the flour is incorporated. I often have to add 1T extra flour while kneading.
- Optional: Let ferment up to 8 hours at room temperature.
- Divide and rest the dough: Divide the dough into two equal pieces and shape each piece into a rectangle. Wrap the pieces of dough tightly in plastic wrap and allow them to rest in the refrigerator for approximately 30 minutes and up to 3 days.
- Roll out the dough: Take the dough out of the refrigerator. Working with one piece of dough at a time, place it onto a lightly floured sheet of parchment paper. Lightly flour the top of the dough and your rolling pin before rolling the dough out into a 1.5 mm (1/16-inch) thick rectangle. I like them on the thicker side.Alternatively can cover the top with another piece of parchment paper to sandwich the dough so it doesn't stick. Don’t worry if it’s not a perfect rectangle – the rough edges still taste delicious!
- Cut the crackers and preheat the oven to 170-180℃. Brush the dough lightly with olive oil or melted butter. Then, using a pizza cutter or sharp knife or dough scraper, cut the dough into approximately 3 cm squares or 3 cm wide rectangles. Remove any very small scraps of dough from around the edges. Dock each cracker with a fork or a chopstick and sprinkle them with kosher salt or sesame seeds, nigella seeds etc. Roll and cut the second piece of dough following the same method.
- Bake the crackers: Transfer the crackers with the parchment paper onto two separate baking sheets. Bake the crackers at 170-180℃ for 20-25 minutes, rotating the pan halfway through. The outer crackers tend to bake faster than the ones in the center. I usually remove the finished crackers around the 20-minute mark, then spread the rest out and bake them for an additional 5 minutes. Allow the crackers to cool on the baking sheet before transferring to an airtight container to store.
- Quick Tip: If you've noticed the crackers have softened after a few days, place them in a 180℃ oven for a few minutes to crisp up again.
- Storage: Store crackers in an airtight container at room temperature for up to 1 week or in the freezer for up to 4 months.
- Make Ahead: Store prepared dough in the freezer for up to 4 months.
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