Sourdough Discard Crackers
There is no need for long fermentation here; the starter provides the flavor and the structure. If you can roll dough until you can see the shadow of your hand through it, you will have a crunchy, reliable cracker.
The thinner you roll, the better the snap.
If the dough feels elastic, let it rest for ten minutes to relax the gluten, otherwise it will fight you and shrink back.
- rolling pin
- parchment paper
- baking sheet
- pizza cutter or sharp knife
What goes in.
- 1 cupsourdough discard (unfed)
- 1 cupall-purpose flour
- 3 tbspextra virgin olive oil
- 1/2 tspfine sea salt
- Optionaldried rosemary, sesame seeds, or flaky salt for topping
Roll directly on the parchment
Do not roll on a floured counter and try to transfer the sheet. Roll it directly on the parchment paper you intend to bake on to avoid tearing the delicate, thin dough.
The method.
Mix the base
Combine the starter, flour, oil, and salt in a bowl until a shaggy ball forms. If it is too dry, add a teaspoon of water.
Chill or rest
Wrap the dough and let it rest at room temperature for 15 minutes. This makes the rolling much easier.
Roll it out
Place the dough on a piece of parchment paper. Use your rolling pin to press it into a rectangle as thin as you can manage—aim for the thickness of a heavy coin.
Season and score
Brush with a tiny bit of water or oil, sprinkle with seeds or herbs, and press them lightly into the dough. Use a pizza cutter to score the dough into squares.
Bake
Bake at 350°F (175°C) for 15 to 20 minutes. Watch them closely after the 12-minute mark; they are done when they are rigid and the edges have turned deep brown.
Other turns to take.
Cheese Crisps
Fold in 1/4 cup of finely grated parmesan or pecorino into the initial dough mix.
Everything Style
Brush the top with an egg wash before baking and coat heavily with everything bagel seasoning.
When it doesn't go to plan.
If the center is still soft after 20 minutes, turn off the oven and leave the crackers inside for another 5 minutes to dehydrate further.
Store in an airtight container once completely cool; they will lose their snap if left out in humid air.
If the dough keeps pulling back while rolling, leave it alone for 5 minutes and come back to it.
The ones that keep coming up.
Does my starter need to be active?
No, this is specifically designed for discard, which is why it does not require rising time.
Can I use whole wheat flour?
You can, but replace only half of the flour. Using 100% whole wheat will make the crackers heavy and dense.
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