How to make sourdough discard graham crackers

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Refresh sourdough starter by mixing 60 grams of old starter with 150 grams of water and 150 grams of whole wheat flour, then let it sit all day until active.

Melt butter and let it cool before using.

In a mixing bowl, add 100 grams of sourdough discard.

Weigh and add 100 grams of whole wheat flour, then tear the scale and add 200 grams of all-purpose flour.

Add 1/2 teaspoon of salt, 1/2 teaspoon of baking soda, 1 teaspoon of cream of tartar, and a generous amount of cinnamon.

Add 100 grams of brown sugar to sweeten the mixture.

Add 65 grams of whole milk and the cooled melted butter to the bowl.

Mix the ingredients by hand until a dough forms, ensuring all dry flour is incorporated without overmixing.

Cover the dough and let it ferment at room temperature for 2 hours.

After fermentation, divide the dough in half and form it into a rectangular shape.

Lightly flour a rolling pin and roll out the dough to about 1/8 inch thickness, turning the dough at 90-degree angles to maintain even thickness.

Trim the edges of the rolled dough for a neat appearance and save the excess dough for the second batch.

Cut the dough into 6 sections across and then into 4 sections the other way to create smaller crackers.

Poke each cracker with a fork to prevent puffing during baking.

Bake the crackers until golden brown, checking for doneness.

Remove the crackers from the baking sheet to avoid steam buildup underneath, allowing them to cool and crisp up.

Optionally transfer to a cooling rack after cooling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens