Sourdough Discard Whole Wheat Cracker Recipe

5 from 6 votes

Sourdough Discard Whole Wheat Cracker Recipe

Thin and crispy, these Sourdough Discard Crackers have a delicious cheesy flavor that you only get with sourdough. This quick and easy recipe will be your new favorite way to use up your sourdough discard.

Prep Time15

Cook Time20

Course: Appetizer, Snack

Cuisine: American

Servings: servings

Calories: 112kcal

Author: Hannah Dela Cruz

Equipment

Kitchen scale
Rolling Pin
pastry wheel
fork
Parchment paper

Ingredients

Dough

120 grams whole wheat flour
6 grams salt Morton's Kosher Salt
5 grams baking powder
70 grams unsalted butter cold and cut into ½-inch cubes
226 grams sourdough discard cold and unfed

Toppings

flaky sea salt
herbs optional
spices optional

Metric - US Customary

Instructions

To make the dough by hand: In a large mixing bowl, whisk together the whole wheat flour, salt and baking powder until no lumps remain. Using your fingertips, toss the butter into the flour, then squeeze the butter pieces and rub them into the flour mixture. Continue doing this until your mixture resembles coarse breadcrumbs, it’s ok if you have some pea-sized portions of butter-coated flour.
Create a well in the center of your flour mixture, and pour the sourdough discard in the center. Using a wooden spoon or a spatula, stir the mixture together until fully incorporated. Lightly knead the dough until it clumps together into a ball.
*Stand mixer instructions: With a paddle attachment, add in the whole wheat flour, salt, and baking powder and mix for 2 to 3 rotations to combine dry ingredients. Add in the butter and mix until it looks like wet sand. Make a well in the middle of the flour mixture and add in the sourdough discard. Mix on low until almost combined, do not overmix. Finish by mixing with your hands to incorporate all dry ingredients.
Chill the dough: Divide the dough into two portions, weighing 210 grams each. Wrap each portion in plastic wrap and flatten it out into a disc (like you would a pie dough). Chill the dough for 30 minutes or up to 24 hours.
Prep: Preheat the oven to 350 F while your dough chills. Cut out three 18 by 13 inch pieces of parchment paper, set aside.
Roll out the dough: Lightly dust 1 piece of parchment paper with a little bit of flour. Place one portion of dough (keep the other portion in the refrigerator) in the center of the parchment paper and place another piece of parchment on top. Using your rolling pin, roll the dough out into a rough rectangle, about 12 by 10 inches in size (you don’t have to be totally exact).
Cut and top: Peel off one piece of parchment paper (don’t peel the dough off the second piece of parchment). Using your pastry wheel, cut the dough into a grid with about 36 to 42 squares. Sprinkle flaky sea salt and herbs (if using), over the dough. Lightly press the toppings into the dough. Prick each square a few times with a fork (this will prevent your dough from rising as it bakes).
Bake: Carefully transfer the parchment with the cracker dough onto a large baking sheet. Bake for 20 to 25 minutes, rotating halfway through. Your crackers are done when they feel completely dry and the edges begin to brown slightly. Don’t over bake or your crackers will burn.
Enjoy and store: Let the crackers cool completely, then snap them off along the cut lines. Store crackers in an airtight container at room temperature for up to 1 month.

Notes

When in doubt, use weight over volume measures

High Altitude: follow the recipe as noted

Nutrition