On the mission to replace the golden round crackers in the red box our family once loved but hated the bioengineered ingredients part, we discovered this scrumptious little sourdough discard concoction. Here’s how to make delicious buttery sourdough crackers.
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Buttery Sourdough Crackers
Wholesome Ingredients List:
200 grams of sourdough starter discard
120 grams of all-purpose flour
5 grams of real salt
4 tablespoons of salted butter, room temperature,
1 tablespoon of salted butter, melted for brushing
Sprinkle of Redmond Real Salt for topping
Dried herbs such as rosemary, dill, or oregano, optional
Instructions for buttery sourdough crackers:
- Mix discard, flour, salt, and butter together until a dough ball forms. You may add in the optional dried herbs at this time too.
- Now press the dough ball into a flatter rectangle or square shape. Doesn’t need to be perfect.
- Wrap dough in plastic wrap or bee’s wax paper and store in the refrigerator for at least 15 minutes, up to 24 hours if you’d like a long, slow ferment.
- Preheat oven to 350 degrees and tear off two pieces of parchment paper large enough to fit your two baking sheets.
- Split dough into 2 pieces and place on parchment paper on your countertop.
- Use a rolling pin to flatten doughs out to about 1/16 of an inch thick (or do your best to get it pretty thin) then slide doughs on parchment paper onto the two baking sheets.
- Using a vegetable cutter or pizza cutter, cut dough into strips about 1-2 inches then cut across the other way about 1-2 inches to create square crackers.
- Use a fork to poke one row of tine’s into each cracker. You will need to lightly hold each cracker so the fork doesn’t bring the dough with it after poking.
- Bake crackers for 12 minutes then rotate the baking sheet and bake for another 12 minutes.
- Check crackers for light brown around the edges. This will give you the crispness you desire in a cracker. Bake longer if needed.
- Remove crackers from oven and brush on melted butter then sprinkle lightly with real salt.
- Serve or allow to cool completely then store in an air tight container like a mason jar or plastic container. Crackers will last 1 week but good luck not eating them all before then.
Sourdough Math saves on your grocery budget!
This buttery sourdough crackers recipe is a perfect way to use up your sourdough discard and give your family a healthier snack option.
You’ve got the discard anyway, best to use it on something you used to buy in the grocery store. Saving money! Call it Sourdough Math. It’s budget-friendly.
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If you liked this sourdough crackers recipe, check these out too:
3 ingredient sourdough discard crackers
Sourdough Sandwich Loaf for beginners
No Stress Sourdough Basics for Beginners
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Buttery Sourdough Crackers
Equipment
- kitchen scale
- vegetable cutter or pizza cutter
- Rolling Pin
Ingredients
- 200 grams sourdough starter discard
- 120 grams all-purpose flour
- 5 grams real salt
- 4 tablespoons salted butter room temperature,
- 1 tablespoon salted butter melted for brushing
- Sprinkle of Redmond Real Salt for topping
- Dried herbs such as rosemary dill, or oregano, optional
Instructions
- Mix discard, flour, salt, and butter together until a dough ball forms. You may add in the optional dried herbs at this time too.
- Now press the dough ball into a flatter rectangle or square shape. Doesn’t need to be perfect.
- Wrap dough in plastic wrap or bee’s wax paper and store in the refrigerator for at least 15 minutes, up to 24 hours if you’d like a long, slow ferment.
- Preheat oven to 350 degrees and tear off two pieces of parchment paper large enough to fit your two baking sheets.
- Split dough into 2 pieces and place on parchment paper on your countertop.
- Use a rolling pin to flatten doughs out to about 1/16 of an inch thick (or do your best to get it pretty thin) then slide doughs on parchment paper onto the two baking sheets.
- Using a vegetable cutter or pizza cutter, cut dough into strips about 1-2 inches then cut across the other way about 1-2 inches to create square crackers.
- Use a fork to poke one row of tine’s into each cracker. You will need to lightly hold each cracker so the fork doesn’t bring the dough with it after poking.
- Bake crackers for 12 minutes then rotate the baking sheet and bake for another 12 minutes.
- Check crackers for light brown around the edges. This will give you the crispness you desire in a cracker. Bake longer if needed.
- Remove crackers from oven and brush on melted butter then sprinkle lightly with real salt.
- Serve or allow to cool completely then store in an air tight container like a mason jar or plastic container. Crackers will last 1 week but good luck not eating them all before then.
Notes
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