Sourdough crackers

Always on the lookout for recipes that make use of sourdough discard, this one popped up last week on my Instagram feed from King Arthur Flour. During this pandemic they have really pumped up the effort on Instagram and are posting one or several recipes every day.

We don’t buy snacky food like chips or candy very often, and when we do it’s single serving size. Saltines are the only thing we keep on hand since they’re cheap and versatile – good with butter, honey, jam, cheese, or artichoke chicken dip. If I can make crackers myself, even better.

I like to keep spelt flour on hand for bread making, so that’s what was used in this recipe. These are so, so simple to make you should make a double batch. The topping could be herbs or ready-mixed spice blends. I used Olde Thompson Everything Salt with rosemary and pepper, then added a light sprinkle of sea salt because I didn’t add salt to the dough. Other topping suggestions: sesame seeds, parmesan cheese, rosemary, cracked pepper, even a spicy blend with red pepper flakes or cajun seasoning. Add herbs to the dough if you prefer.

These rubber spacing rings that fit onto a rolling pin are useful for cookies too. I divided the dough into two pieces so the rectangles would fit between the spacers on my rolling pin, and rolled out the dough to 1/16″ thickness. Use a rolling pizza or pastry cutter to cut the rectangle in half lengthwise, then cut horizontally into whatever size you prefer. Alternatively, just bake the whole piece intact and then break into irregularly sized pieces after baking. Be sure to prick the dough with a fork before brushing lightly with olive oil (can be flavored) and sprinkling with your choice of topping and sea salt. Brushing with truffle oil and adding rosemary to the dough, then sea salt on top, makes a mighty fine cracker, taster approved.

– Joan, 11 September 2020

Sourdough crackers

  • Servings: 30-36 2-inch crackers
  • Print

  • 1 cup (113 grams) spelt, whole wheat, or all-purpose flour
  • 1 cup (226 grams) sourdough starter, spent or discard
  • 4 tablespoons (56 grams) salted butter, room temperature
  • olive oil for brushing
  • topping of choice

Mix the flour, starter, and butter by hand till all of the flour is incorporated. Divide dough into two pieces. Cover or wrap and refrigerate for 30 minutes.

Preheat oven to 350º F.

Roll dough out to 1/16″ thickness. Use a pizza cutter, pastry wheel, or cookie cutters to cut pieces of desired size, or leave it as one piece to break apart into shards after baking. Brush lightly with olive oil, prick each one several times with a fork, and top as desired. Bake 20-25 minutes, until edges begin to brown. Leave crackers on the parchment while they cool on a wire rack. A little cream cheese and this garlic-onion jam, or this sweet potato-red curry hummus or this carrot hummus are all great accompaniments.

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