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Sourdough Discard Thin Honey Wheat Cracker Recipe

A thin sourdough discard honey wheat cracker perfect on its own or with cheese, dip or cream cheese. Simple to make a the perfect way to use sourdough discard.
Author Mariah Nienhuis

Ingredients

  • 250 g sourdough starter discard
  • 15 g molasses
  • 15 g brown sugar
  • 50 g honey
  • 45 g canola oil or any other neutral oil
  • 85 g whole wheat flour
  • 70 g all-purpose flour
  • 5 g sea salt or kosher salt

Instructions

  • First start by weighing out, with your kitchen or gram scale, all the ingredients into a large bowl.
  • Next, with clean hands mix and knead the cracker dough together until it is well combined. Then take and place the dough on a piece of plastic wrap, wrapping the whole piece of dough.
  • Then place in the refrigerator until your oven is preheated or up to 3 days.
  • When you are ready to roll out the crackers take a piece of parchment paper the size of a baking sheet and place on a clean work surface. Then take the dough out of the plastic wrap and place HALF of the dough in the center of the parchment paper.
    cracker dough ready to split in half and roll out
  • Next, take another piece of parchment paper around the same size and place it on top of the cracker dough.
    cracker dough in-between parchment paper
  • Using a rolling pin roll the cracker dough out as thin as you can while keeping the crackers within the parchment paper.
    rolled out cracker dough
  • When you have the dough rolled out peel back the top piece of parchment and using a pizza cutter, bench scraper or sharp knife, cut out your crackers. I like to do roughly a 2- inch by 2-inch cracker. (They shrink a little when baked.) You can do any size you’d like though.
  • Poke with a fork or a toothpick and slide the sheet of parchment paper with the crackers onto a baking sheet.
    cracker squares in the oven sourdough
  • Place in a preheated 400-degree oven and bake for 15 minutes then take the cookie sheet out and take the browned crackers out setting them on a cooling rack. Place the remaining crackers in for another 3 minutes or until your desired browning is reached.
  • Remove the rest of the crackers onto a cooling rack and let cool completely. Repeat with the other half of the cracker dough. Enjoy!
  • Store in an airtight container or zip top bag for 1-2 weeks.

Notes

NOTE: You can do a thicker cracker too if you prefer. Simply roll out all the dough at once. This will give you a thicker cracker. You will want to bake them for 20-28 minutes.
Save your sheets of parchment paper and use them again for the next time you make granola, these crackers or maybe tortillas!
https://thefarmchicken.com/sourdough-discard-thin-honey-wheat-cracker-recipe/