Sourdough Butter Crackers

Ingredients

• 200 g sourdough starter discard
• 180 g ap flour
• 113 g butter (melted)
• 5 g sea salt

Ingredients (2)

• 150 g sourdough starter discard
• 50 g yogurt
• 200 g ap flour
• 115 g butter (melted)
• 20 g honey
• 5 g sea salt

Method

• Preheat your oven to 375°F (190°C). In a large bowl, add ingredients and mix with a spoon or spatula until the dough comes together in a ball. Use your hands to knead the dough for a couple of minutes, folding over and pressing together.

• Place the dough in a covered container and let it rest for 20-30 minutes or in the fridge for up to two weeks.

• Place the dough between two pieces of parchment paper. Use a rolling pin to roll the dough out to a 1/16th inch thickness. Cut the dough into rectangles using a sharp knife. (You can also use bench-scraper or pizza cutter.)

• Prick each rectangle a few times with a fork. (This will keep the crackers from puffing up as they bake.)

• Bake the crackers for 15-17 minutes, checking to make sure they do not over-brown. Allow the crackers to cool before breaking them apart. They will continue to become more crisp as they cool. Store in an airtight container.

Notes

Baking in Breville oven

Pan is 11x11. The dough (I made about 10% over the stated quantities) is about 430 cm^3. Divided into four parts, rolled to 1/16th in, should make 10.25 inch squares.

First attempt at honey crackers

Good, but didn’t roll thin enough :-)