If you needed encouragement to keep that sourdough starter going, you have come to the right place! Fresh sourdough starter is an amazing thing to have on hand, but it is the weekly discard that has kept me flush in homemade treats. I use it far more regularly in bakes than freshly-fed starter.
I have luckily gotten to a place of weekly feedings and this rhythm is aligning really well with the house’s Sunday morning waffles and weekday pizza nights, made with the 8 ounces of discard that I have to remove before my feeding. Crackers are the latest recipient of the sourdough upgrade. I made them in two batches, reserving one dough disk for a couple of days later. I suspect that it would hold up well in the freezer, but have not given that a try yet. Let me know if you do!
This easy to roll out cracker dough keeps in the fridge for a few days for (kinda) impromptu batches of fresh crackers to serve mid-day as a snack or to pack a little something special into a homemade lunch. Bake time will vary a bit depending on how thin you roll them out so give them a peek at the 17-18 minute mark for a sight change in color.
- 1 cup of sourdough discard
- 1 cup of whole wheat flour
- ½ stick of butter (4 tablespoons), softened
- pinch of salt
Mix all ingredients once your butter has softened by hand or in a food processor until it all comes together into a smooth dough. Split dough into two disks, wrap in plastic, and chill anywhere between an hour and overnight.
Once ready to roll out your dough, preheat oven to 350°. Cut a piece of parchment paper (the size of your sheet pan or cookie sheet) and flour lightly. Roll your cracker dough out as thin as you can using your parchment as your guide for max size. Lightly flouring your rolling pin makes this much easier.
Cut into one inch squares (no need to separate them into individual pieces) and poke some holes into each with a fork. If you like a salty cracker, now is the time to sprinkle on some sea salt or kosher salt. Transfer the parchment sheet with cracker dough to your pan.
Bake for 20-22 minutes. They’ll puff up a bit and start to take on just a little bit of color. Cool on wire rack and store in an air tight-container. They’ll keep for 2-3 days.