Sourdough Discard "Saltine" Crackers
These Sourdough Discard Saltine Crackers are crisp and buttery, they make a great snack by themselves or for dipping in your favorite dip. They also work great for making Cracker Candy, also known as Christmas Crack.
Ingredients
- 1 c Unfed Sourdough Starter or "Discard" I used mine cold, right out of the refrigerator.
- 1/2 c flour Plus extra flour for rolling out. May need more or less depending on your starter's hydration.
- 4 Tb melted, salted butter 2 Tb will be for spreading on top of the cracker.
- 1/4 tsp sea salt Plus extra salt for sprinkling on top.
Instructions
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, mix the 1 cup sourdough starter, 1/2 c flour, 2 Tb melted butter, and 1/4 tsp salt.
- Lightly flour your work surface and turn the dough out to knead. Knead in enough flour to make a soft, smooth workable dough that you can roll out, but be careful not to add in too much flour or they will be tough, and hard to roll out thin.
- With a rolling pin, roll out the dough 1/8 inch thick or thinner. Use a fluted rolling cutter, or pizza cutter to cut the dough into 2 x 2 inch squares. You can use a ruler to mark out your edges for more precision.
- Next, with a fork poke holes evenly throughout the crackers, all the way through them. This will help them bake evenly and allows trapped heat to escape, helping the cracker become crisper.
- Place the cracker on the prepared baking sheet and bake for 10-15 minutes or until golden brown or your desired crispness.
- Let the crackers completely cool and then store in an airtight container at room temperature for up to a week. If they lose their snap, put them in a hot oven for a few minutes to crisp them up again.