SOURDOUGH EVERYTHING CRACKERS PERFECT WITH DIPS, SOUPS, AND CHARCUTERIE!  BEAUTIFUL AND DELICIOUS.

Made with sourdough discard and the flour of your choice.  This recipe doesn’t require perfect measurements.  Just guess and use what you have, very simple.

Sourdough everything crackers are perfect to serve on a charcuterie board. For homemade ingredients for charcuterie watch this video.

 

 

 

Tips:

To make sourdough everything crackers I like to guesstimate the amount of discard I have then add about 2-4 TABLESPOONS of olive oil per about one cup of discard.  Then I add just a bit of salt maybe 1/4 teaspoon because the everything mix has salt. Then I add whatever flour I have around such as freshly ground einkorn or red winter wheat. I keep adding until the consistency is a soft dough and the bowl is clean.

It is a good idea to let the dough rest at least 30 minutes but it is ok if not.

Sometimes I just leave the dough in the refrigerator for a few days until I need it.  No stress, by storing in the fridge the dough develops flavor.

What you will need to make everything crackers:

 

1. Flour of your choice
2. Sourdough Discard
3. Olive oil, butter, or tallow
4. Salt
5. Everything seasoning
6. parchment paper
7. cookie sheet
8. knife or pie crust cutter
9. rolling pin
   

    

   MAKE SOURDOUGH CRACKER DOUGH

   1. Add any amount of sourdough discard starter to a bowl. I usually have about one cup.
   2. I use about 2-4 tablespoons of olive oil per one cup of discard. It is up to you the amount you use.
   3. I add about 1/4 teaspoon of salt per one cup of discard because the everything seasoning has salt.
   4. After I mix the above I start adding the flour of my choice. Sometimes just organic flour or maybe einkorn. Your choice. I mix and add flour in small amount until a soft dough is formed and the bowl is clean.
   5. It is a good idea to let the dough rest for at least 30 minutes or put the dough in the refrigerator and use it later. Sometimes I will leave it in the fridge for days and sometimes I will put it in the freezer. Very flexible!

    

   ROLL OUT CRACKER DOUGH

   1. It is convenient to roll out the dough on parchment. I tear off the amount of parchment that will cover my cookie sheet. This works great as a guide so I will know how large to roll out the dough. Roll out the dough as thin as possible. Some people use a pasta roller to get a thin dough.
   2. Brush the dough with water or egg white to help the seasoning adhere to the dough.
   3. Sprinkle everything seasoning over the top of the dough using the amount you like.
   4. Then I like to use a pie crust cutter to cut out the dough into crackers.

 

 

 

 

 

 

 

Yield: any amount

SOURDOUGH EVERYTHING CRACKERS

Print

Sourdough Everything Crackers are perfect served with soups, dips, charcuterie or just snacking for a healthy homemade snack.

Ingredients

• Flour of your choice
• Sourdough Discard
• Olive oil, butter, or tallow
• Salt
• Everything seasoning
• parchment paper
• cookie sheet
• rolling pin

Instructions

Make cracker dough

1. Add any amount of sourdough discard starter to a bowl. I usually have about one cup.
2. I use about 2-4 tablespoons of olive oil per one cup of discard. It is up to you the amount you use.
3. I add about 1/4 teaspoon of salt per one cup of discard because the everything seasoning has salt.
4. After I mix the above I start adding the flour of my choice. Sometimes just organic flour or maybe einkorn. Your choice. I mix and add flour in small amount until a soft dough is formed and the bowl is clean.
5. It is a good idea to let the dough rest for at least 30 minutes or put the dough in the refrigerator and use it later. Sometimes I will leave it in the fridge for days and sometimes I will put it in the freezer. Very flexible!

Roll out cracker dough

1. It is convenient to roll out the dough on parchment. I tear off the amount of parchment that will cover my cookie sheet. This works great as a guide so I will know how large to roll out the dough. Roll out the dough as thin as possible. Some people use a pasta roller to get a thin dough.
2. Brush the dough with water or egg white to help the seasoning adhere to the dough.
3. Sprinkle everything seasoning over the top of the dough using the amount you like.
4. Then I like to use a pie crust cutter to cut out the dough into crackers.

Bake

1. I put an upside down cookie sheet in the oven when the oven is preheating or you can use a pizza stone.
2. Slide the parchment with the crackers onto a cool cookie sheet to move them to the hot cookie sheet in the oven.
3. Bake at 350 anywhere from 15-25 minutes. It all depends on how thin your dough is rolled.

Notes

Sourdough Everything Crackers are delicious with dips, cheese, and soup. They look elegant on a charcuterie board.