Whole Wheat Sourdough Butter Crackers
These crackers are made with whole wheat flour and sourdough discard for a crunchy, tangy, snack! Pair them with cheese or your favorite dip.
Equipment
- 1 Large Bowl
- Plastic Wrap
- 2 Parchment Paper unbleached
- 1 Pizza Cutter or Sharp Knife
- 1 Cookie Sheet
- 1 Fork
Ingredients
- 3/4 Cup Sourdough Discard stirred down
- 1 1/2 Cups Whole Wheat Flour
- 8 TB Butter 1 stick
- 1 TSP Salt unrefined mineral salt or sea salt
Instructions
Make the Dough
- Preheat the oven to 375
- In a large bowl, mix together the flour, melted butter, discarded starter, salt, and any other seasonings you are using. The dough should be nice and soft, not too sticky. If it seems sticky, you can add a little bit more flour.
Let the Dough Rest
- Cover the ball of dough with plastic wrap and let it rest for 30 minutes. Or, you can put it in the fridge for up to two days to long-ferment.
- Note: If you choose to long ferment, let the dough come back to room temperature before you roll it out.
Roll & Cut the Dough
- Place the dough in between two sheets of parchment paper. Use a rolling pin to roll out the dough until it is really thin, about 1/8" thick. Try and get it as even as you can so that the crackers will cook evenly.
- Cut the crackers into small squares or rectangles. You can use a sharp knife, or a pizza cutter.
- Take off the top piece of parchment paper and poke each cracker a couple of times with a fork. This helps the crackers not to rise in the oven. Sprinkle the top of the dough with some extra salt or seasonings (optional)
Bake the Crackers
- Slide the crackers onto a baking sheet. Bake for 15-17 minutes, or until they start to get golden brown around the edges. Keep a close eye on your crackers to make sure they don't over cook.
- Let the crackers cool completely before breaking them apart. They will continue to crisp up as they cool!
Store & Enjoy!
- Store your homemade crackers in a glass airtight container for up to a week. Good luck keeping them for that long!