Sourdough Discard Crackers
When you have a jar of discard sitting in the fridge, this is the most efficient way to clear it out. You are essentially dehydrating the fermented flour and water into something stable and salty.
Consistency is everything with the dough.
The thinner you roll the dough, the better the final texture. Aim for translucent edges; if the dough is too thick, the center will stay chewy while the edges burn.
- Parchment paper
- Rolling pin
- Baking sheet
- Bench scraper or pizza wheel
- Mixing bowl
What goes in.
- 1 cupsourdough discard (not fed)
- 1/4 cupmelted butter or olive oil
- 1 cupall-purpose flour
- 1/2 tspfine sea salt
- 1 tbspdried herbs (rosemary or thyme)
- 1 tspflaky sea salt for topping
Roll directly on parchment
Transfer the dough to a piece of parchment paper before rolling. Since the dough is sticky and lacks elasticity, trying to move it after rolling will cause it to tear.
The method.
Combine
Mix the discard, melted butter, flour, fine salt, and dried herbs in a bowl until a uniform, somewhat stiff dough forms.
Chill
Wrap the dough and let it rest in the refrigerator for 20 minutes; this relaxes the flour and makes it easier to roll without snapping back.
Roll
Place the dough on a sheet of parchment paper. Use a rolling pin to flatten it into a large rectangle. Roll until the dough is roughly 1/16th of an inch thick.
Score
Sprinkle the flaky salt over the top, pressing it gently into the dough. Use a pizza wheel to cut the dough into your preferred cracker shapes.
Bake
Slide the parchment onto a baking sheet. Bake at 350°F (175°C) for 20 to 25 minutes. Look for the edges to turn a dark, toasted brown while the centers remain firm.
Cool
Remove from the oven and let them cool completely on a wire rack before snapping them apart along the cut lines.
Other turns to take.
Everything Bagel
Brush the dough with a little water before baking and cover liberally with everything bagel seasoning.
Parmesan Garlic
Fold in a quarter cup of finely grated parmesan and a half-teaspoon of garlic powder into the dough before the chilling step.
When it doesn't go to plan.
If the dough feels too wet to roll, add an extra tablespoon of flour at a time.
Bake until the center crackers are firm to the touch; if they feel soft, give them another 3 minutes.
Do not crowd the baking sheet; if the steam cannot escape, the crackers will not get crisp.
The ones that keep coming up.
Does my discard need to be room temperature?
It helps, as cold discard makes the butter solidify quickly, making the dough harder to manage.
Can I use whole wheat flour?
Yes, but use a mix of half all-purpose and half whole wheat, as 100% whole wheat can become quite dense.
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