Sourdough Crackers
Experience the delight of baking with our homemade Sourdough Crackers recipe. These crispy, flavorful crackers are a perfect snack that you can now make in your own kitchen. The blend of white and whole wheat flours, sea salt, sourdough starter, unsalted butter, and optional dried herbs creates a cracker that is both hearty and delicious.
Our Sourdough Crackers owe their irresistible appeal to a combination of simple ingredients, thoughtfully selected for their unique contributions to the overall flavor profile. The flours, sea salt, sourdough starter, unsalted butter, and optional dried herbs are carefully blended to create a dough that is both flavorful and easy to work with. The result is a cracker that is crispy on the outside, soft on the inside, and perfect for a hearty snack. Whether enjoyed with a smear of cream cheese, topped with smoked salmon, or simply eaten plain, these crackers promise to satisfy your snack cravings.
Ingredients
1/2 cup (57 g) whole wheat flour 1/2 cup (57 g) white flour 1/2 teaspoon sea salt 1 cup (227 g) sourdough starter, unfed/discard 4 tablespoons (57 g) unsalted butter, room temperature 2 tablespoons dried herbs of your choice, optional oil, for brushing coarse salt (such as kosher or sea salt) for sprinkling on top
Method
- 1. Mix together the flours, salt, sourdough starter, butter, and optional herbs to make a smooth (not sticky), cohesive dough.
- 2. Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
- 3. Preheat the oven to 350°F, 175C.
- 4. Very lightly flour a piece of parchment, your rolling pin, and the top of the dough. Working with one piece at a time, roll the dough to about 1/16" thick.
- 5. Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.
- 6. Cut the dough into 1 1/4" squares.
- 7. Prick each square with the tines of a fork.
- 8. Bake the crackers for 20 to 25 minutes, until the squares are starting to brown around the edges. When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage.
Snack Attack: Homemade Sourdough Crackers
Sourdough crackers have a rich history that dates back to ancient times. Originating from the practice of sourdough bread making, these crackers are a delightful way to utilize sourdough discard, reducing waste and creating a delicious snack in the process.
Sourdough itself has been a staple in human diets for thousands of years, with origins tracing back to ancient Egypt around 1500 BC. The process of sourdough fermentation was likely discovered by accident when bread dough was left out and good bacteria in the air began to ferment it. This fermentation process not only gives sourdough its distinctive tangy flavor but also makes it more digestible and nutritious than regular bread.
The idea of transforming sourdough discard into crackers is a relatively modern concept, born out of the desire to minimize waste and maximize the use of the sourdough starter. The sourdough discard, which is often thrown away when feeding the sourdough starter, is mixed with other ingredients to create a cracker dough. This dough is then rolled out, cut into squares, and baked until crispy. The result is a thin, crunchy cracker with a unique tangy flavor that is distinctly sourdough.
Sourdough crackers are versatile and can be enjoyed in a variety of ways. They make a great accompaniment to cheese and charcuterie boards, offering a tangy contrast to rich cheeses and cured meats. They can also be served with dips, like hummus or guacamole, or enjoyed on their own as a snack.
For a different twist, try adding various herbs and spices to the dough before baking. Everything from rosemary and thyme to sesame seeds and everything bagel seasoning can be used to customize the flavor of your sourdough crackers. Some recipes even suggest adding cheese to the dough for an extra layer of flavor.