FREE DELIVERY ABOVE $60

Popular

Flour-less Fudge Brownies

Flourless Chocolate Cake

Almond Flour Brownies

Almond Flour Shortcakes
Account
Cart
Recipes > Sourdough Crackers

Sourdough Crackers

Recipes > Sourdough Crackers

Sourdough Crackers

Recipe by RedmanShop

Share

Submit your review
1
2
3
4
5
Submit
     
Cancel

Create your own review

RedManShop
Average rating:  
 0 reviews

Here's the perfect solution to your discarded sourdough dilemma. The rosemary, while optional, complements the tang of the sourdough perfectly. We're obsessed with these crackers, especially when dipped into some healthy hummus.

Save Entire Page as PDF

Prep

25 mins

Bake

20 to 25 mins

Total

50 mins

Yield

about 100 crackers

Ingredients

Shop This Recipe
  • 1 cup (227g) sourdough starter, unfed/discard
  • 1 cup (113g) Wheat Flour
  • 1/2 teaspoon flaky sea salt
  • 4 tablespoons (57g) unsalted butter, room temperature
  • 2 tablespoons dried herbs, of your choice, optional
  • oil, for brushing
  • coarse salt, (such as kosher or sea salt) for sprinkling on top

Featured Products

WHEAT FLOUR PRO 11.7% ASH 0.35% 25KG (#104962)

WHEAT FLOUR PRO 11.7% ASH 0.35% 25KG (#104962)

$56.55

Instructions

Bake Mode

Prevent your screen from going dark as you follow along.

  1. Mix together the sourdough starter, flour, salt, butter, and herbs to make a smooth (not sticky), cohesive dough.
  2. Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
  3. Preheat the oven to 350°F.
  4. Working with one piece of dough at a time, very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
  5. Place the dough onto the floured parchment and roll it about 1/16″ thick. It’ll have ragged, uneven edges; that’s OK. Just try to make it as even as possible.
  6. Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.
  7. Cut the dough into 1 1/4″ squares; a rolling pizza wheel works well here.
  8. Prick (dock) each cracker a couple of times with a fork; this will help keep them from puffing up like little pitas as they bake.
  9. Roll and cut the second piece of dough following the directions above.
  10. Bake the crackers for 20 to 25 minutes, until they’re starting to brown around the edges. Midway through, rotate the baking sheets both top to bottom and front to back; this will help the crackers brown evenly.
  11. When fully browned, remove the crackers from the oven and place the pans on a rack to cool.
  12. Store crackers, well wrapped, at room temperature for up to a week; freeze for longer storage.

Tips

  1. Don’t have any starter? Here’s a recipe for homemade sourdough starter. If you’re making it from scratch, you’ll need to feed it for 5 to 7 days before it’s ready for baking. Want a head start? Purchase our classic fresh sourdough starter — it’ll be ready for baking soon after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide.

  2. Join King Arthur baker Martin Philip and his family as they bake Sourdough Crackers together, start to finish. Watch Martin Bakes at Home — Sourdough Crackers now.

  3. For additional tips and flavor variations, see our blog post, Sourdough Crackers: All they’re cracked up to be.

Education

Baking School

The Art of Tarts - Advanced Course (#PATSV0039)

The Art of Tarts - Advanced Course (#PATSV0039)

$438.00

Tapak Kuda Roll (Horse

Tapak Kuda Roll (Horse's Hoof Roll) (#MASTSV0012)

$115.00

Bake of the Week

Pennoni Millerighi with Pepper Cream

Get The Recipe

Recommended Recipes

Assorted Nut Torte

Ghost Marshmallow Brownies

Gingerbread Man

Honey Marble Bundt Cake

Golden Smoothie
Submit your review
1
2
3
4
5
Submit
     
Cancel

Create your own review

RedManShop
Average rating:  
 0 reviews

Shop This Recipe

WHEAT FLOUR PRO 11.7% ASH 0.35% 25KG (#104962)

56.55

Subscribe to our Newsletter Now

Get the latest recipes, products and classes available on RedManShop.