These homemade Sourdough Crackers are easy to make because you only have to pour them out. No rolling or kneading required. Recipes Using Discard Sourdough.
Sourdough crackers another one of our sourdough discard recipes and can be so easy to make and with this sourdough crackers recipe, it will take you 5 minutes to get all the ingredients whipped up with very little effort so making them the best crackers to make at home. Of course, I am a little biased.
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Pourable sourdough discard crackers are so easy to make and they are something that you can make for a busy weeknight meal. They take about 5 minutes to put them together before you toss them into the oven.
What should I serve everything sourdough crackers with?
They are perfect for anything you can tip them into. But here are some great examples of a what to add to a cheese plate and other pairings:
- Honey goat cheese
- Olives and figs
- Blackberry fruit spread
- Orange jam
- Raspberry preserves
- Cambonbert cheese
- Smoked Salmon
- Sourdough discard
- Organic Unbleached White All Purpose Flour
- Organic Whole Wheat Flour
- Olive oil
- Pink Himalayan salt, course
- Garlic powder
- Pink Himalayan salt
- Large Mixing Bowl
- Medium Mixing Bowl
- Mixing Whisk
- Jelly Roll Pan
Instructions: Make The Sourdough Crackers
In a large bowl add all-purpose flour, whole wheat flour, garlic powder, salt and combine
In a medium bowl, add sourdough discard, oil, and one cup of water then combine.
Add ½ of the dry mixture into the sourdough discard and oil mixture and begin to combine. Mix for 1 to 2 minutes.
Add the remaining dry mix to the sourdough wet mixture and combine.
If the dough is still too thick to pour, ¼ cup of the remaining water and mix. Add to a blender and mix until pourable.
Pour a thin layer of the sourdough dough batter out onto your jelly roll sheet pan
Add the ½ of the pink Himalayan salt to the top of the dough
Place it in the oven on the middle wire rack for 20-40 minutes
Why Make Homemade Crackers?
I like making things from scratch, and love it, even more, when they are as easy as this sourdough cracker recipe.
Are homemade crackers better than store-bought crackers? Comparing both taste and texture, yes.
Sourdough Crackers Ingredients For A little Variety
- Salt and Oil
- Herb and Oil
- Onion and Garlic
While I love all of the above and more, making an oil cracker is one of my favorites. It allows for the flavor of the food to come through.
What are some variations you recommend?
If you have ever wondered if you can make sourdough crackers, the answer is absolute! And they are going to be a staple in your home. The variety that you can make with them is endless and they are a fraction of the cost with very little effort.
- With Herbs
- Everything but the bagel seasoning
If stored properly, homemade crackers can last up to 5 days. With the number of crackers that you are making in this recipe, a family of 2 will usually have them eaten within 2 or 3 days.
It is best to store crackers in an airtight container with a paper towel on the bottom to absorb excess moisture. I prefer to use a glass container versus a plastic container.
It is a simple process, in fact, I actually like to make a pourable batter rather than rolling out the dough, especially on those busy nights. It makes these easy homemade crackers no fuss to get on the table quickly.
To make the batter crackers, simply pour a thin layer of the batter into a greased baking sheet that has sides, also known as a jelly roll pan. If you prefer, you can also you a piece of parchment paper on the pan, instead of greasing it. This is the method that I will use today.
You can pick the pan up to move the batter around a bit, but I like to just use my whisk to quickly spread it around. The layer of batter will look very thin and that is exactly what you want.
Sometimes the homemade crackers can be more like lavash, a thicker flatbread, which is not a
problem. But the goal of this cracker recipe is to make them crispy as well.
Pour your crackers into a thin layer
Flip them over once they form a solid dough
Use a higher hydration sourdough
- 1/2 Tsp Pink Himalayan Salt Course