Multigrain Sourdough Discard Crackers
This multigrain sourdough discard cracker is so easy to make and is crispy and buttery.
Servings: 50 crackers
Calories: 7kcal
Ingredients
- 1 cup + 2 tablespoons (300 grams) sourdough discard
- ¼ teaspoon baking soda
- 1 teaspoon sugar
- 2 teaspoons cornmeal
- 2 teaspoons flax seeds
- 1 tsp sesame seeds
- 2 Tablespoons butter (1 oz) melted
- 1 tablespoon water (use as needed)
For Topping
- ½-¾ teaspoon salt flaky salt is preferred but any salt will work
Instructions
- Preheat the oven to 325ºF. Line a three quarter sheet baking pan (15 x 21 inch) with parchment paper.
- In a bowl, mix all dough ingredients together EXCEPT WATER. It should be the consistency of pancake batter and easily spread. If it's too thick add 1-2 tablespoons of water.
- Use a rubber spatula to spread the mixture in a thin even layer (about 1/8th of an inch thick) on the prepared parchment paper.
- Bake for 10 minutes. Remove from the oven and score crackers with a pizza cutter or a sharp knife. Sprinkle it with salt. Continue baking for 10-20 minutes until the crackers are dry and crispy. Store in an airtight container for up to 1 month.
Notes
- The trick to getting nice evenly baked crackers is making the layer of sourdough as even as possible prior to baking.
- Flax seeds absorb water. Depending on the thickness of your discard, you may need to add a tablespoon or two of water so that the batter spreads on the pan. It should be about the consistency of pancake batter.
- I use a whole wheat sourdough discard. All weights and measurements are based on that. If using a white flour discard, I highly recommend using the grams measurement since the cups may be different.
- I recommend using a fairly fresh sourdough discard (I feed it 8 hours before using) The longer your discard sits the more cheesy and sour these crackers will taste. We personally prefer the more fresh flavor.
- If the crackers are baking unevenly you have a couple options. You can pull out the done crackers as they crisp up. Or you can turn the oven to 170ºF and let them dehydrate until they are all crispy. Another option that I do often is I'll turn off the oven, crack it open, then let the crackers sit in the oven until it cools off.
Nutrition
Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 11mg | Potassium: 34mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 0.1IU | Vitamin C: 0.01mg | Calcium: 2mg | Iron: 0.2mg
