Homemade crackers seemed out of reach to me. They seemed really hard to make. Growing up my Mom’s crackers were down right tough to break and hard to eat they were so hard. I waited a really long time, years actually, before I attempted crackers. I found out it’s all about the fat ratio. Woohoo!!! I had success
making a master recipe that can be followed exactly for beginners or played with for different flavors and textures. Again it’s all about the fat. Just enough for a flaky crisp tender cracker.
Simple and easy Cracker recipe
1C Sourdough discard
1C Flour
6T Melted and cooled butter
1 tsp salt
2-3 tsp dried herbs/spices
coarse sea salt enough to sprinkle lightly on crackers. flour for rolling out
Mix all ingredients together. Divide into two rectangles. Wrap in plastic wrap and refrigerate at least one hour. I have left in refrigerator for several days. On a lightly floured surface, or floured silicone mat, rollout half of one of the rectangles of dough. Roll as thin as possible turning over as needed adding a little more flour as needed. I roll out until I can see the silicone mat through the dough. Cut into desired shapes. Transfer to a parchment covered cookie sheet. use a fork and poke holes in each cracker. Sprinkle lightly with coarse sea salt on each cracker. Bake at 350F for 15-20 minutes until just barely browned. Transfer crackers leaving on the parchment paper to the cooling rack. Allow to cool completely then store in air tight container for a few days or freezer for longer storage. Makes about 80 medium size crackers.
What is sourdough discard? It is unfed sourdough starter that is removed before you feed your starter. It will be thinner than the “pancake batter” consistency of fed happy sourdough starter.
Variations are endless:
Sourdough discard plus puree:
1/2C sourdough starter discard and 1/2C veggie purée such as pumpkin, beet, or carrot in place of 1C sourdough discard. It gives great color, adds nutrition, and amps up flavors.
Flours can be changed up:
1/2C AP flour and then 1/2C whatever other flour you like whole wheat, cornmeal, rye flour,…..
Fats:
6 T butter is the perfect amount of fat for a tender but not fragile cracker. The fat amount can be raised and lowered to suit your family and baking style. I have used 4T to 8 T butter. Less fat makes a firmer cracker and more fat makes a more tender cracker. Any fat can be used such as olive oil, any vegetable oil, melted coconut oil, or melted lard.
Herbs and spices add more variety: any dried herb combo from the garden. 1tsp Cracked black pepper, 1/2 tsp onion powder, 1/2 tsp celery powder is one of my favorites. 2 tsp ranch seasoning would be yummy. 1 tsp rosemary 1tsp garlic is a good combo. Add 2 Tablespoons fresh herbs to use extra garden herbs all summer long. I like to add about a teaspoon of dried edible flowers for extra special crackers.
Thank you for visiting my blog all about sourdough crackers. I have e sharing my knowledge. Be sure to follow my blog, My YouTube, accidental homesteader, and Che loot and follow my Instagram, @accidentalhomesteader
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