This sourdough cracker recipe is very similar to the one from Bon Appetite that I tried back in 2020. The main difference is that this one uses butter where the other one uses olive oil. It also makes a slightly smaller amount of dough with a slightly higher proportion of fat to everything else. The only other differences are in how you handle the dough. The BA recipe calls for kneading, but only needs to rest for 10 minutes. The KA recipe doesn't require kneading, but does call for resting in the fridge for at least 30 minutes. They both work well. That said, I think I prefer the KA recipe. Although, that preference may be at least partially down to the seasonings the Kidlet's friend picked to go into this batch: za'atar and garlic! Delicious!

Buttery Sourdough Crackers

From King Arthur Baking

Ingredients

• 225g sourdough discard
• 110g hard (strong/high grade/bread) whole wheat flour
• 1/2 tsp. coarse sea salt, plus a bit extra for sprinkling
• 2 Tbsp. herbs and/or seasonings of choice
• 4 Tbsp. unsalted butter, softened
• oil, for brushing

Directions

1. Combine the sourdough discard, flour, salt, herbs, and butter and mix well. Adjust with a little more flour or water as needed to make a stiff dough.
2. Divide into two equal portions, cover, and chill for 30-60 minutes.
3. Preheat oven to 180°C (350°F) and lightly flour a sheet of parchment paper.
4. Place one portion of the dough on the flour parchment paper and roll out very thin (1-2mm thick).
5. Lightly brush the top of the dough sheet with olive oil and sprinkle with a little salt.
6. Cut into squares and dock (prick) each square with a fork.
7. Carefully transfer the paper to a baking sheet.
8. Bake at 180°C (350°F) for ~25 minutes.
9. Repeat the rolling and baking process for the remaining dough.

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Variations

Aside from the garlic and za'atar flavour, these are untested recipes. I'm just writing down things that I sound good so that I can give one of them a try next time.

Garlic and Za'atar Crackers

Ingredients

• 225g sourdough discard
• 110g hard (strong/high grade/bread) whole wheat flour
• 1/2 tsp. coarse sea salt, plus a bit extra for sprinkling
• 1/2 Tbsp. granulated garlic
• 1 1/2 Tbsp. za'atar
• 4 Tbsp. unsalted butter, softened
• oil, for brushing

Cumin-Coriander Crackers

Ingredients

• 225g sourdough discard
• 110g hard (strong/high grade/bread) whole wheat flour
• 1/2 tsp. coarse sea salt, plus a bit extra for sprinkling
• 1 Tbsp. cumin seeds
• 1 Tbsp. coriander seeds, ground
• 4 Tbsp. unsalted butter, softened
• oil, for brushing

Poppyseed Crackers

Ingredients

• 225g sourdough discard
• 110g hard (strong/high grade/bread) whole wheat flour
• 1/2 tsp. coarse sea salt, plus a bit extra for sprinkling
• 2 Tbsp. poppyseeds
• 4 Tbsp. unsalted butter, softened
• oil, for brushing

Balti Masala Crackers

Ingredients

• 225g sourdough discard
• 110g hard (strong/high grade/bread) whole wheat flour
• 1/2 tsp. coarse sea salt, plus a bit extra for sprinkling
• 2 Tbsp. balti masala
• 4 Tbsp. unsalted butter, softened
• oil, for brushing

Rosemary-Black Pepper Crackers

Ingredients

• 225g sourdough discard
• 110g hard (strong/high grade/bread) whole wheat flour
• 1/2 tsp. coarse sea salt, plus a bit extra for sprinkling
• 1 Tbsp. dried rosemary
• 1/2 Tbsp. black peppercorns, ground
• 1/2 Tbsp. granulated garlic
• 4 Tbsp. unsalted butter, softened
• oil, for brushing

Everything Bagel Crackers

Ingredients

• 225g sourdough discard
• 110g hard (strong/high grade/bread) whole wheat flour
• 1/2 tsp. coarse sea salt, plus a bit extra for sprinkling
• 1/2 Tbsp. poppyseeds
• 1/2 Tbsp. sesame seeds
• 1/2 Tbsp. dried minced garlic
• 1/2 Tbsp. dried minced onion
• 4 Tbsp. unsalted butter, softened
• oil, for brushing

Nigella Crackers

Ingredients

• 225g sourdough discard
• 110g hard (strong/high grade/bread) whole wheat flour
• 1/2 tsp. coarse sea salt, plus a bit extra for sprinkling
• 2 Tbsp. nigella seeds
• 4 Tbsp. unsalted butter, softened
• oil, for brushing

Panch Phoron Crackers

Ingredients

• 225g sourdough discard
• 110g hard (strong/high grade/bread) whole wheat flour
• 1/2 tsp. coarse sea salt, plus a bit extra for sprinkling
• 2 Tbsp. panch phoron
• 4 Tbsp. unsalted butter, softened
• oil, for brushing

Spicy Fennel Crackers

Ingredients

• 225g sourdough discard
• 110g hard (strong/high grade/bread) whole wheat flour
• 1/2 tsp. coarse sea salt, plus a bit extra for sprinkling
• 1 Tbsp. fennel seeds
• 1 tsp. coriander seeds, ground
• 1 tsp. red pepper flakes
• 1 tsp. granulated garlic
• 1/4 tsp. black peppercorns, ground
• 4 Tbsp. unsalted butter, softened
• oil, for brushing

Tomato-Herb Crackers

Ingredients

• 225g sourdough discard
• 120g hard (strong/high grade/bread) whole wheat flour
• 1/2 tsp. coarse sea salt, plus a bit extra for sprinkling
• 2 Tbsp. tomato paste
• 1 tsp. granulated garlic
• 1 tsp. dried minced onion
• 1 tsp. dried oregano
• 1 Tbsp. dried basil
• 4 Tbsp. unsalted butter, softened
• oil, for brushing

Turmeric Crackers

Ingredients

• 225g sourdough discard
• 110g hard (strong/high grade/bread) whole wheat flour
• 1/2 tsp. coarse sea salt, plus a bit extra for sprinkling
• 1 Tbsp. ground turmeric
• 1 tsp. granulated garlic
• 1/2 tsp. ground kashmiri chilies
• 1/2 tsp. cumin seeds, ground
• 4 Tbsp. coconut oil
• oil, for brushing

Caraway-Rye Crackers

Ingredients

• 225g sourdough discard
• 110g rye flour (preferably freshly ground
• 1/2 tsp. coarse sea salt, plus a bit extra for sprinkling
• 2 Tbsp. caraway seeds
• 4 Tbsp. unsalted butter, softened
• oil, for brushing

Curry Leaf Crackers

Ingredients

• 225g sourdough discard
• 110g hard (strong/high grade/bread) whole wheat flour
• 1/2 tsp. coarse sea salt, plus a bit extra for sprinkling
• 2 Tbsp. karuvapillai podi
• 4 Tbsp. unsalted butter, softened
• oil, for brushing