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round white plate with stacked randomly baked sourdough discard graham crackers
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Sourdough Discard Graham Crackers

Use sourdough discard to make delicious graham crackers for bonfire smores
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Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cup all-purpose flour or whole wheat flour
  • 1/2 cup organic cane sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 3/4 cup sourdough starter active or discard
  • 4-6 tbsp local raw honey
  • 1 tsp vanilla homemade is best ; )
  • 1 stick of melted butter sub- 1/2 cup coconut oil

Equipment

  • 2 cookie sheets
  • 3 sheets of parchment paper to fit your cookie sheets
  • 1 knife
  • 1 mixing bowl
  • 1 spatula

Method
 

  1. To start, heat your oven to 350 degrees. Melt butter in a small sauce pan and set aside. In a mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  2. Then add your wet ingredients: honey (4-6 tbsp depends on your preference for sweetness), sourdough, vanilla, and melted butter. Stir together well until you've made a ball of dough. Dough should not be too crumbly (if so, it is too dry and you'll need to add more butter or oil). Taste the dough for your preferred sweetness. If you need more sweet and less sourdough taste, add more honey or sugar. Your dough will become sweeter as it bakes.
  3. Cut 3 piece of parchment paper the size of a cookie sheet or a little larger. Lay one piece of parchment on a clean table or countertop. Split your ball of dough into 2 equal parts and put on part on the parchment paper. Lay another sheet of parchment on top of the dough.
  4. Next, use your hands to gently smush down the dough between the sheets. Then use a rolling pin to roll out the dough until it is about 1/8 of an inch thick.
  5. If you want rectangle grahams, keep reading. If you need graham crumbles for a crust, see Notes.
  6. Remove the top layer of parchment paper. Pick up the parchment paper with dough on it and move to the baking sheet. Repeat the steps above with the second ball of dough.
  7. Now bake for about 7 mins then remove from the oven. Use a vegetable cutter, pizza cutter, or a large knife to cut the dough into rectangles about 3 inches long by 2 inches wide.
  8. Finally, bake for 8-10 more minutes or until as golden brown as you desire. Watch closely as the thickness of your crackers will determine how long they need to bake. Some edges can be thinner and thus burn a little.

Notes

When you do not need rectangles: If you just need graham crackers to crumble or crush up for another recipe, skip the cutting rectangles part. Let your grahams cool completely then crumble and store in an airtight container for or in the freezer for up to 4 weeks.
 
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