Recipe – Sourdough Whole Wheat Crackers

Got some leftover sourdough culture? Use them to make some sourdough whole wheat crackers! These are super easy to make and taste delicious!

The Dough

For me, it’s nice to see a recipe that’s straightforward. Since my motivation for this recipe was to make something quick out of sourdough discard, I decided to haphazardly toss all the ingredients together in the stand mixer and see what happened. It worked!

After a bit of kneading by hand, use a bench scraper to divide the dough into four roughly equal pieces. Then, flatten into rough rectangles.

After covering and refrigerating for 30min, lightly flour each rectangle, then roll to 1/8″ (~3.175mm). I use a rolling pin with guides to help keep this even. If you want a thinner cracker – more like a chip – roll to 1/16″ (~1.59mm) and bake for about half the time. Then, brush a thin layer of olive oil, sprinkle some kosher salt, and score with a fork. This prevents the crackers from puffing up in the oven. Afterwards, cut the dough into 1-1.5″ (2.54-3.81cm) using a bench scraper or a pizza wheel.

The Bake

The great thing about this dough is that the individual rectangles don’t need to be separated before baking! Really convenient. Just put it in the oven at 350°F for ~16min and they will separate on their own. Cool on a rack for 20-30min and they’re done!

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Sourdough Whole Wheat Crackers

Materials:

Methods:

1. Combine all ingredients in a stand mixer and mix on low until a dough forms. Alternatively, mix together by hand.
2. Dump the dough onto a work surface (I use the silicon baking sheet that will go into the oven later), knead until a smooth ball forms.
3. Using a bench scraper, divide the dough in 4 equal parts. Pound into rough rectangles, cover, and refrigerate for 30min.
4. Preheat oven to 350°F.
5. Take dough out of the fridge, lightly flour, roll to 1/8″ (~3.175mm).
6. Brush the top with a little bit of olive oil, lightly sprinkle with kosher salt, score with a fork, and use a bench scraper or pizza wheel to cut to 1-1.5″ (2.54-3.81cm) rectangles.
7. Bake 16min, or until the edges start browning, and cool on a baking rack.