Sourdough Discard Graham Crackers
These crispy graham crackers made from sourdough discard are a delicious, waste-free pantry snack that can be customized to your liking.
Ingredients
Main Ingredients
- 1 cup sourdough discard Use active discard from a fed starter for best results.
- 1/2 cup brown sugar Dark brown sugar gives a richer flavor.
- 1/4 cup honey or maple syrup Choose based on preference.
- 1/2 cup melted butter Use unsalted butter for more control over sodium.
- 2 cups all-purpose flour Can substitute up to half with whole wheat pastry flour.
- 1 teaspoon baking soda Ensure it's evenly mixed.
- 1/2 teaspoon salt Enhances flavor.
- 1 teaspoon vanilla extract Adds depth of flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together sourdough discard, brown sugar, honey (or maple syrup), and melted butter until smooth. Add vanilla extract and stir briefly.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until a dough forms. Adjust with more flour if it feels too wet.
- Roll the dough to about 1/4 inch thickness on a lightly floured surface and cut into desired shapes.
- Transfer cut crackers to the prepared baking sheet, leaving some space between them.
Baking
- Bake for about 10-12 minutes, until the edges are golden.
- Let cool on a wire rack completely before serving.
Notes
Store fully cooled crackers in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months.