The Snack to Win Them all! 💯
This “sourdough discard crackers” recipe is an adaptation from King Arthur’s Baking recipe. As I continue to accumulate discard from my sourdough, I didn’t have it in me to throw it away. The sourdough may be dormant, but the sour flavors and funky smell still is good and present.
The changes I made to the original recipe:
- “Whole wheat flour” versus “white whole wheat flour” because it was what I had in the pantry
- “Bacon fat (lard)” versus “unsalted butter (room temp)” because I wanted this to be dairy-free and I thought the flavors of the bacon fat would complement the sourdough flavors well (also, who doesn’t like bacon flavor?!)
Equipment
These are some of the tools I used to make these banging crackers!
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Sourdough (Discard) crackers
Tart and sour homemade crackers. The size of cheese crackers but can be any size you want. A good reason to not throw away your sourdough discard and repurpose it.
- parchment paper
- Mixing Bowls
- saran wrap
- baking sheets
- Spatula
- 113 grams Whole Wheat Flour
- 1/2 teaspoon Salt (kosher)
- 227 grams Sourdough Starter (discard)
- 57 grams Bacon Fat, Lard
- salt for garnish (kosher, sea salt, smoked salt, etc.)
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Mix together the flour, salt, and butter first to coat the flour with fat which translates to a more tender cracker
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Mix in sourdough starter into one cohesive non-sticky dough; it should be in a ball like form and pulling away from the bowl
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Divide dough in half, shape into small rectangular slab
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Wrap in saran wrap, refrigerate for 30-min to 2 hours until dough is firm
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Preheat oven 350 Fahrenheit
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Cut a piece of parchment paper to the size of the baking sheet
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Prick each cracker a couple of times with a fork; this will help keep them from puffing up
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Repeat the process with the second dough. The uneven edges you can re-roll or save it in the freeze (up to a week)
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Bake the crackers for 20 to 25 minutes, until they're starting to brown around the edges
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Midway through, rotate the baking sheets both top of the edges
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When fully browned, remove the crackers from the oven
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Transfer/carr ythe parchment paper over to a cooling wrack
