Stir together sourdough discard, whole wheat flour, shortening, dill and 1 gram salt in a medium bowl until well combined.
Recipe
Author
Hy-Vee Seasons
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Description
Sourdough discard crackers are an iconic and easy snack to make. These sturdy crackers will stand up to even thickest of dips.
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 453 grams sourdough discard* | ||
| 255 grams unbleached whole wheat flour | ||
| 56 grams Hy-Vee all-purpose vegetable shortening, at room temperature | ||
| 5 grams finely chopped fresh dill | ||
| 7 grams Hy-Vee coarsely ground Hy-Vee sea salt, divided | ||
| 37 grams Gustare Vita olive oil, divided | ||
| Desired Hy-Vee hummus, for serving | ||
| Hy-Vee ranch & dill sour cream dip, for serving |
Things To Grab
- Medium bowl
- Wooden or silicone spoon
- Plastic wrap
- Parchment paper
- 3 baking sheets
- Pastry brush
- Fluted-edged pastry wheel cutter
- Fork
- Cooling rack
- Airtight container
Directions
Divide dough into thirds and shape into rectangular disks. Wrap disk each with plastic wrap and refrigerate for 30 minutes
To bake, place oven racks in the upper and lower third of the oven; preheat oven to 350 degrees. Lightly flour a 16x12-in. piece of parchment paper using whole wheat flour. Roll one dough portion on the floured parchment to about 1/8 in.-thickness, lightly dusting with additional flour as needed. Transfer dough on parchment to a baking sheet. Repeat with remaining 2 dough portions on 2 more baking sheets.
Brush each sheets of dough with 1 Tbsp. oil. Cut dough into 2-in.-square crackers using a fluted-edged pastry wheel cutter. Sprinkle each dough sheet with 2 grams of remaining salt. Prick each cracker 3 times with the tines of a fork. Bake 2 baking sheets in the upper and lower third of the oven for 30 to 32 minutes or until crackers are a light golden brown, switching baking sheets on oven racks halfway through. Remove from oven and bake remaining baking sheet.
Cool crackers. Serve with hummus or dip, if desired. Store crackers in an airtight container up to 5 days.
*Note: Sourdough discard is the portion of starter removed before feeding the starter with fresh flour and water. Because of variable amounts, Nutrition Facts cannot be accurately calculated for this recipe.