Fresh Milled Sourdough Discard Crackers
A five ingredient sourdough discard recipe. Perfect for charcuterie boards and on the go snacks.
Hello,
I hope you are having a good week so far. I just got back into town after being in my hometown with family for a few days. My parents still live in the house I grew up in, and every time I go home, it feels like the warmest, most comforting hug. My Grandma Eleanor passed on to Heaven last week and my mom, dad, and I spent a few days looking through photo albums and visiting places that were dear to her. It was truly the most special time. I have much more to say about her life and the influence she has had on me, but that is for another time.
Being home always brings back all the memories. There were many years where my mama had four small children to raise and I remember evenings when my dad was working late, she would often serve what was called “pick dinner”, which was charcuterie before there was a name for it. She would assemble a tray of cured meats, cheeses, crackers, fruit, veggies, and dips. My siblings and I loved it!
If I am planning to serve crackers on a charcuterie tray, I typically shy away from buying crackers from the grocery store, since most of the boxed brands are made with white flour, seed oils, and other processed ingredients. Enter: homemade fresh milled sourdough discard crackers.
This recipe is a great way to use up sourdough discard, but you can also use active starter. The older your discard is, the more sour the crackers will taste. I prefer to use discard, rather than the fresh starter, but have made the recipe with both, and it’s fun to taste the difference. While testing this recipe, I asked my family what they thought the crackers tasted like, and they all said the same thing: Cheez-Its. I am curious to know how many of you will agree.
I chose fresh milled Kamut for this recipe because of it’s rich, nutty taste. It is the perfect balance of flavor and thin, crispy texture. Because fresh milled grains are a nutrient dense superfood, most people do not have an issue digesting them. I do not think it is necessary to ferment this batter before baking, but it is always an option if you want to mix it up ahead of time.
If you woud like to substitute store bought sifted flour for the fresh milled, I would recommend letting the batter sit for 4-6 hours on the counter before baking. Keep in mind the water content will need to be adjusted when using sifted flour as well.
If adding toppings, keep an eye on the crackers toward the end of the bake time, as the seasonings have a tendency to burn first. Specifically, the everything bagel seasoning.
FRESH MILLED SOURDOUGH DISCARD CRACKERS
Makes 2 trays of crackers
TOOLS
Bowl
Dough Whisk or Spurtle to stir batter with
Scale
Cookie Sheet
Parchment Paper
BASE RECIPE
200 grams sourdough discard
3 Tbsp melted butter
100g fresh milled Kamut
100g water
5g salt
Flavor Variation Ideas:
Parmesan chive
Everything bagel
Sea salt and honey
Garlic Rosemary
Preheat oven to 300º and line a cookie sheet with parchment paper.
Mix all ingredients together in a bowl. You are looking for the consistency of waffle batter.
Using a rubber spatula, spread batter in a thin layer on the parchment lined baking sheet. Try to spread the batter as evenly as possible. If batter seems too thick, add more liquid, 1-2 tablespoons at a time. If adding toppings, sprinkle lightly across the top.
Bake crackers for about 25 minutes, keeping a close eye the last 5-7 minutes of the bake. If the edges start to darken, remove from the oven and cool for a few minutes before breaking into pieces.
Crackers are best consumed within 12-24 hours of baking. Can be stored in a glass jar with a lid for 2-3 days before they start to turn stale.
If you try this recipe, please let me know how you like it.
Do you also think they taste like Cheez-Its?
