Sourdough Crackers

This sourdough cracker recipe is a new fav! They are wholesome, flavorful, and super easy. I love them because it's a great use for your sourdough discard. Get creative with the toppings and use the crackers for your favorite hummus, sauce, or dip this holiday!

• 1 cup (113 grams) flour (AP, or use 1/2 rye, teff, cornmeal whole wheat etc.) plus a little for rolling out if needed


• 1 cup (227 grams) sourdough discard starter, unfed
• 4 tablespoons unsalted butter or olive oil
• ½ teaspoon of sea salt
• 2 tablespoons fresh herbs, chopped or 2 teaspoons dried
• optional: sesame seeds, fennel, poppy seeds, garlic

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INSTRUCTIONS

1. Combine together flour, sourdough starter, butter or oil, salt, and herbs until in comes together into a ball.  Cut the dough in two pieces, and refrigerate for a half hour or up to a day.
2. Set oven temperature to 350 degrees.
   
3. Working with one portion of dough at a time, place on a piece of parchment paper
4. Flour your surface and dough as needed.
5. Roll out evenly to about a 1/16 of an inch.
6. If adding spices and seeds, sprinkle on top of dough and lightly roll the rolling pin over to get them to stick.
7. Transfer dough and parchment to
    a baking pan.
8. Using a pizza cutter or knife score into desired shapes. Prick with fork.
9. Bake for 15-20 minutes at 350F.  Turning pan halfway through baking.
10. Let cool completely before storing in an airtight container.
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    

Recipe From Feasting at Home

My Etsy Shop

Enjoy,

Gracey Cakes