Sourdough Discard Crackers

Sourdough Discard Crackers

These crackers taste even better than my favorite organic crackers from Kroger. They are from the food blog I use most often, alexandracooks.com. You can use any spices on top and they come together really quickly. They even make a great gift placed neatly inside a ball jar with some homemade pimento cheese dip, farmers cheese or some fresh cheese and honey from the market. These work with multiple combinations of flour and even freshly milled ancient grain berries!

Ingredients

1 cup (about 250 grams) sourdough discard
1/2 cup all purpose flour or 70 grams freshly milled kamut berries
1/2 cup all purpose flour or whole spelt flour or 70 grams freshly milled sprouted whole spelt berries
1 teaspoon (6 grams) course sea salt
4 tablespoons unsalted butter at room temperature
olive oil for brushing
everything but the bagel seasoning, poppy seeds, sesame seeds, sea salt

Directions

Mix together sourdough starter, flour, salt and butter until your dough is cohesive and well incorporated. It’s ok if it is a little sticky. See alexandracooks.com for more pictures and instructions.

Turn the dough on a lightly floured surface and divide into two portions.

Shape each portion into a rectangle and wrap in plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.

Preheat oven to 350 degrees.

Remove dough from refrigerator.

Place one portion of dough on a floured piece of parchment paper. Flour the dough and a rolling pin and roll the dough as thinly as possible. Don’t worry about rough edges, just be sure to get the dough really thin without tearing it. **These work best the more thin the dough is rolled; you should be able to almost see through the middle of the dough when rolling and they will get perfectly crispy. If your dough is a little too thick and they don’t get crispy, just bake them longer, but remove the more thin/edge pieces when they are done and place the rest back in the oven until crispy. They will be a little heavier cracker, but still good.**

Transfer parchment paper with the dough onto a baking sheet and lightly brush with olive oil and sprinkle with desired toppings.

After sprinkling with toppings, lightly run rolling pin over the crackers to gently press in the toppings.

Cut the dough in your preferred way with a bench scraper or pizza cutter.

Bake cracker for 20-25 minutes, rotating pan halfway through. Check at 20 minute mark, but they may take 25 minutes, depending on thickness of crackers. If crackers are thick and not crisping, continue baking until crispy.