This recipe makes 2 sheetpans full of graham crackers
Ingredients
- 100 g sourdough discard about 1/2 cup
- 100 g whole wheat flour 2/3 cup
- 200 g all purpose flour 1 1/3 cup
- 100 g brown sugar 1/2 cup
- 1/2 t. Salt
- 1/2 t. Baking soda
- 1/8 t. Cream of tartar
- 1/4-1/2 t. Cinnamon
- 95-100 g unsalted butter melted (or 1 stick melted)
- 65 g milk 1/4 cup
Instructions
- Melt the butter. Set aside to cool.
- Weigh your sourdough discard into a mixing bowl.
- Add the flour, brown sugar, salt, baking soda, or cream of tartar, cinnamon to the bowl. Stir together.
- Then add the milk and melted butter (cooled to 90 degrees or cooler).
- Mix until all the ingredients are incorporated. Don’t overmix. Dough should be soft but not too sticky, add more flour if sticking.
- Cover and leave at room temperature for 2-6 hours (or in fridge for 24-48 hours) to develop flavor and to help them become more easily digestible.
- Preheat oven to 375 degrees on convection.
- Cut two baking tray size pieces of parchment. Separate dough in two and roll out until 1/8″ thick.
- Cut rolled crackers into square or rectangular cracker shapes, remove the edges for straight edges and uniform shapes. Poke each cracker with a fork so that they don’t puff up while baking.
- Bake 13-15 minutes until the crackers are set and color is a light golden color.
- When crackers are cool enough to break apart, break apart along cut lines. Continue to cool on the hot baking sheet for at least 5 minutes before moving crackers to a cooling rack. This final step allows them to finish baking and have the crisp texture once cooled.
- Repeat with the other half of the batch.
- Store in an airtight container like a jar once cool. These will keep for up to 2 weeks.
