Sourdough Crackers
Transform your sourdough discard into a gourmet snack with Homemade Sourdough Crackers, a crispy and artisanal alternative to mass-produced varieties. This recipe utilizes a balanced blend of white and whole wheat flours to create a robust, nutty base, while the inclusion of an active sourdough starter provides a sophisticated tang and a light, bubbly texture. By incorporating high-quality unsalted butter and a touch of sea salt, these crackers achieve a delicate, shortbread-like snap that serves as the perfect foundation for everything from sharp aged cheddars to elegant charcuterie spreads.
The hallmark of a superior sourdough cracker is its remarkable versatility and depth of flavor, which can be further customized with an infusion of dried herbs like rosemary, thyme, or cracked black pepper. Unlike store-bought snacks, these hand-rolled crackers offer a wholesome, preservative-free profile that satisfies cravings for a hearty, savory crunch. Whether you are hosting a sophisticated wine pairing or looking for a nutritious afternoon snack, this dependable method ensures a restaurant-quality result. Pair them with a smear of cream cheese or a slice of smoked salmon to elevate your next appetizer tray with the unique, complex notes of traditional fermentation.
Ingredients
½ cup (57 g) whole wheat flour ½ cup (57 g) white flour ½ 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.