Description
These Sourdough Butter Crackers are crispy, flaky, and slightly tangy, with a mild cheesy flavor. A perfect use for sourdough discard, they’re easy to make and can be baked right away or long-fermented for deeper flavor.
Ingredients
Scale
- ¾ cup (200 g) sourdough starter discard (stirred down)
- 1 ½ cups (180 g) all-purpose flour (+ 20 g if dough is too sticky)
- 8 tablespoons (113 g) butter, melted
- 1 teaspoon (5 g) sea salt
Instructions
- Prepare the Dough: Preheat your oven to 375°F (190°C). In a large bowl, combine melted butter, sourdough starter discard, flour, and salt. Stir with a spatula until the ingredients come together to form a soft, pliable dough. If the dough is too sticky, mix in up to 20 g of additional flour.
- Rest the Dough: Cover the bowl and let the dough rest for 20-30 minutes to allow the flour to absorb the liquid. For long-fermented crackers, wrap the dough in plastic wrap and refrigerate for up to 2 days.
- Roll and Cut: Place the dough between two sheets of parchment paper. Roll it out evenly to a 1/16-inch thickness. Use a sharp knife, bench scraper, or pizza cutter to cut the dough into rectangles.
- Prick the Crackers: Prick each rectangle a few times with a fork to prevent puffing during baking.
- Bake: Transfer the parchment paper with the crackers onto a baking sheet. Bake for 15-17 minutes, checking frequently to avoid over-browning.
- Cool and Store: Allow the crackers to cool completely on a wire rack. They will crisp up further as they cool. Store in an airtight container for up to a week.
Notes
- Resting the dough helps improve texture and flavor, especially if you choose to ferment it longer.
- Thicker dough will result in chewier crackers, while thinner dough will create crispier ones.
- Long fermentation can enhance the flavor of the crackers, so feel free to refrigerate the dough for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 0g
- Sodium: 250 mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg