Sourdough Discard Crackers
Wondering what to do with that sourdough discard? These easy sourdough discard crackers crunchy, crispy, and flaky with that perfect sourdough tang. They're ideal for dipping or just on their own!
Ingredients
- 1 cup all-purpose flour 120g
- 2 tablespoons nutritional yeast 10g
- 1 teaspoon kosher salt 4g
- ½ teaspoon garlic powder 1.5g
- ¼ teaspoon onion powder 0.5g
- 1 teaspoon dried rosemary 1g
- ½ teaspoon ground black pepper 1g
- ¼ teaspoon lactic acid powder 1g
- 1 cup sourdough discard 200g
- ¼ cup olive oil 60ml
- Extra olive oil for brushing on top
- Flaky sea salt for topping
Instructions
- Make the dough. In a large bowl, stir together the flour, nutritional yeast, kosher salt, garlic powder, onion powder, dried rosemary, ground black pepper, and lactic acid powder until fully mixed. Add the sourdough discard and olive oil, and using a spatula, mix until fully incorporated and a dough comes together, about 3 full minutes of mixing/kneading.
- Create layers. Shape the dough slightly into a rectangle, and using your hands, fold the dough over and onto itself. Flatten the dough a bit, turn 90°, and fold it onto itself again, essentially creating layers. Repeat the process of flattening, turning, and folding over the dough at least 5 more times. This will help with the flaky final results of the crackers.
- Chill. Wrap the dough in a sealed wrap, or place it in an airtight Ziploc bag and refrigerate for at least 30 minutes while the oven preheats, or for 24 hours for the flavours to truly deepen (I highly recommend 24 hours if you can).
- Preheat the oven. Preheat your oven to 325°F (165°C).
- Roll the dough out. Remove the dough and divide into two separate doughs (you'll need two separate baking sheets or freeze one until later). Place one of the doughs on parchment paper or a silicone mat and mold loosely into a rectangular shape. Add a sheet of parchment paper on top of the dough and, using a rolling pin, roll the dough on the parchment paper to less than 1/16 inch (1.5mm), aka, as thin as you can.This will guarantee a nice, crispy, and flaky cracker. Rolling onto the parchment paper instead of directly onto the dough helps to prevent the dough from sticking or tearing and creates a completely smooth rolling process. Try to roll it as evenly as possible as well to ensure the crackers bake evenly. I rolled mine into an 11” x 15” rectangle (28 x 38cm), for example, but it's more important that it's evenly thin.
- Cut the crackers. Using a knife or a pastry cutter, cut the crackers into 1-inch (2.5cm) squares, up and down the dough.
- Poke holes. Using a fork, prick each cracker twice or three times (this is a quick process!). It helps to keep the crackers flat. I have forgotten this step, and they still baked well, just more puffed.
- Brush with oil. Brush a very thin layer of oil (no more than 2 teaspoons/10ml per dough) over the top of the crackers, then sprinkle evenly with flaky sea salt.
- Bake. Transfer the cracker-loaded parchment paper (or silicone mat) to the baking sheet, and put it in the oven on the middle rack. Bake the crackers for 22-25 minutes, rotating the baking sheet halfway for even baking.
- Cool. Remove from the oven, let them cool for 5 minutes until cool enough to touch, then transfer to a wire rack to cool fully. Serve and enjoy!
Notes
- Chill the dough. This dough needs to chill for at least 30 minutes before you roll it out, but I highly recommend giving it 24 hours in the fridge if you can for the best sourdough flavour.
- Use parchment paper. Roll the dough out between two sheets of parchment paper to avoid a sticky mess.
- Thin (and even). Roll the dough as thin as possible and aim for even thickness for even baking.
- Cool. Give these crackers 5 minutes to cool on the baking sheet, then let them cool completely on a wire rack. They will continue to crisp up during this time.
- Storage. Seal the crackers in an airtight container and store them at room temperature for up to 1 week.
Nutrition
Serving: 14crackers | Calories: 117kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 194mg | Potassium: 39mg | Fiber: 1g | Sugar: 0.04g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 2mg | Iron: 1mg