Sourdough Discard Crackers (Whole Wheat & Rye)
Wholesome and salty these sourdough discard crackers have a satisfying crunch and a delicious tang. Bake these homemade sourdough crackers in a pinch or long ferment them for a more intense sourdough flavor. With just a handful of simple ingredients you can make a delicious and healthy savory snack for the whole family.
Equipment
- 1 Rolling Pin
- 1 Baking sheet
Ingredients
- 1/3 cup sourdough discard (straight from the fridge is fine) approx. 80g
- 3 tbsp rye flour (I used organic whole rye flour) approx. 22g
- 3 1/2 tbsp whole wheat flour (I used organic whole wheat flour) approx. 30g
- a pinch of salt (plus a bit more to sprinkle on top) sea salt flakes or Celtic salt works
- 1 tbsp olive oil (plus 2 tbsps more to oil the parchment paper)
Instructions
Mix the Dough
- Combine the sourdough discard, whole wheat flour, rye flour, olive oil, and sea salt in a bowl. Mix until a dough forms. Use both hands to warm up the dough and make it malleable. If the dough is too dry and crumbly, add a bit more discard. If the dough is too sticky, add a bit more whole wheat flour. The result should be a soft dough resembling play dough texture.1/3 cup sourdough discard (straight from the fridge is fine), 3 tbsp rye flour (I used organic whole rye flour), 3 1/2 tbsp whole wheat flour (I used organic whole wheat flour), a pinch of salt (plus a bit more to sprinkle on top), 1 tbsp olive oil (plus 2 tbsps more to oil the parchment paper)
Preheat the Oven
- Preheat your oven to 320°F (160°C).
Rest the Dough
- While your oven is preheating, let the dough rest for about 10 minutes at room temperature, covered with a tea towel. This will allow the gluten structures to relax and make it easier to roll out the dough. If you wish to long ferment the crackers, cover the dough with a tea towel and let it ferment on the counter for 4-8 hrs (put the dough in the fridge if you don't have time to bake it after).
Roll it Out
- Oil two parchment paper sheets and place the dough in between them. Make sure the sides that are oiled are facing the dough. Roll the dough out with a rolling pin until you make the dough really thin (the thinner the better). Peel the parchment paper on top and place the dough on a baking sheet.
Season and Bake
- Sprinkle with sea salt flakes and bake at 320° (160°C) for about 30 minutes or until golden and crispy. Keep an eye on them to prevent burning. Dough should puff up when baked.
Cool and Enjoy
- Let the crackers cool completely. They’ll crisp up more as they cool. Brake them in to bite size pieces or chunks, depending on your preference. Store them in a container with a loose lid for up to a week—if they last that long!
Notes
This makes a small portion of ultra thin and crispy crackers. You can double or triple the recipe but you will need to bake one portion at a time.
Nutrition
Serving: 87gCalories: 307kcalCarbohydrates: 34gProtein: 4gFat: 21g
Tried this recipe?Let us know how it was!