Sourdough Whole Wheat Crackers. Sourdough Whole Wheat Crackers Tutorial NOTE : Click the arrows at the top or bottom for the full recipe with exact measurements. In a large bowl, combine the sourdough and the lard and mix thoroughly. Knead it all together in the bowl, adding as much flour as necessary to make a stiff dough.
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At first, it'll be shaggy, but it will become increasingly taut.
Once they've had their time to chill, remove the cracker dough from the fridge.
Cut a piece of parchment paper to about the size of a cookie sheet, or use a silicone baking sheet liner.
You can cook Sourdough Whole Wheat Crackers use 6 ingredients and 13 the steps. Here guides how you mix it.
The main ingredient Sourdough Whole Wheat Crackers as follows:
- Provide 1 cup of "discarded" sourdough starter.
- You need 1/4 cup of butter.
- Provide 1 cup of whole wheat flour or spelt flour.
- You need 1/2 tsp of sea salt.
- You need of olive oil.
- You need of coarse salt for sprinkling.
Lightly dust the parchment paper/liner with flour. In a large bowl, combine the starter with the whole-wheat, rye and spelt flours using a sturdy spoon or your hands. Add the olive oil and continue to mix, and then knead until a sturdy, smooth. These sourdough discard crackers are too good and too easy.
Instructions Sourdough Whole Wheat Crackers
- a large bowl, combine the sourdough and the butter and mix thoroughly.
- Mix the salt in with ¼ cup flour and add to the sourdough mixture..
- Knead it all together in the bowl, adding as much flour as necessary to make a stiff dough..
- Cover the dough with plastic wrap or put a lid on the bowl to prevent it from drying out.Leave the dough at room temperature for at least seven hours.
- Seven or more hours later, preheat the oven to 350°F Fahrenheit.
- Take a small portion of the dough (about ¼ cup) and roll it out on a Silpat or other nonstick baking mat using a rolling pin, until it is very thin..
- Pour a little bit of olive oil on the rolled out dough and spread it to the edges of the dough with a pastry brush or your hand..
- Sprinkle liberally with coarse salt..
- Cut the dough vertically and horizontally into quadrangles with a pizza cutter..
- Transfer the Silpat onto your baking sheet and bake for 15-20 minutes or until just golden brown..
- Repeat in batches.The crackers shrink a little bit in the oven, so when you pull out your baking sheet, they will already be separated..
- This dough freezes well and you can easily defrost one or two batches at a time so that you can have fresh crackers every day!.
- Experiment with seasonings as you wish. Besides coarse sea salt I tried garlic powder and herbs De province. You can go as wild as you like. Enjoy!!!.
If you have an hour, some sourdough starter discard, olive oil and salt you can whip up a batch of the crispiest crunchiest crackers with incredibly big sourdough flavor. In whole grain crackers, you have the problem of extruded grains (Triscuits) which may damage the fats under high heat and pressure, or the phytates issue with unsoaked whole grains. This homemade cracker recipe will satisfy even the pickiest cracker eater, if that picky cracker eater would go near Wheat Thins. Olive oil for brushing Consider this your new "no-waste" recipe when it comes to sourdough baking. If you have a sourdough starter and you're tired of throwing out the discard, you'll want to start saving it for sure!.