Sourdough Whole Wheat Crackers (Discard Recipe)

• porții: Yield: 80+ crackers
• timp activ: 15 minutes
• timp total: 35 minutes

Ingrediente

1 cup Whole Wheat flour (140g)

1 teaspoon baking powder (5g)

1 1/2 teaspoon sugar (7g)

1 teaspoon salt (6g)

4 Tablespoon butter, cold

1 cup sourdough discard (226g)

Extra flavor variation below

Garlic Powder

Black Pepper

Bagel Seasoning

Chili Flakes

Fresh Herbs, like fresh rosemary

Dried Herbs, like herbs de Provence

Instrucțiuni

1. In a large mixing bowl, whisk together 1 c whole wheat flour, 1 tsp baking powder, 1 1/2 tsp sugar, and 1 tsp salt until combined.

2. Add 4 T cubed, cold butter to the flour mixture and press the butter into the dry ingredients until the butter is in pea-sized pieces and covered in flour.

3. Pour in 1 c sourdough discard and mix with a spatula until a dough is formed.

4. Divide the dough into two pieces. Roll each half of the dough in a round dough ball, flatten, and cover with plastic wrap. Chill the cracker dough for at least 30 minutes or overnight.

5. When ready to bake, preheat the oven to 350 degrees F,

6. Remove one of the discs from the fridge. Place the dough on a lightly floured piece of parchment paper, then cover it with another piece of parchment paper. Roll the dough out until a large rectangular shape.

Be sure to roll the dough as evenly as possible for even baking.

7. Peel off the top sheet of parchment paper. With a pizza cutter or sharp knife, slice the dough into about 40 crackers.

8. Brush the top of the dough with olive oil and sprinkle with kosher salt. Gently press the salt into the dough. Poke holes into each cracker with the prongs of a fork.

9. Slide the cracker dough on the parchment paper onto the cookie sheet. Bake for 20-25 minutes, rotating halfway, or until the crackers are golden brown. Know that the edge crackers may bake faster than the rest. Remove if browning faster than the rest and continue to bake the remaining crackers.

10. Repeat with the remaining dough.

WHY ARE MY SOURDOUGH CRACKERS UNEVENLY BAKED?

For the crackers to bake evenly, it is important to roll out the dough as evenly as possible. The edges will most likely be thinner than the center, so they will bake quicker. Keep an eye on them! You can always remove the edge crackers once baked and continue to bake the rest of the sourdough crackers.