Sourdough Crackers
By King Arthur Baking · kingarthurbaking.com
1 hr 20 min
20 servings, about 100 crackers
Thin, crispy crackers made from sourdough discard, seasoned with herbs and coarse salt.
Adjust▾
🌐Translate
⋯
| prepPreheat oven to 350°F / 175°C | ||||||||
| 227 g sourdough starter, unfed/discard | Mix dough until smooth & cohesive | Shape into slabs, cover & chill 30 min | Roll first piece 1/16" thick on parchment | Transfer to baking sheet, brush oil & salt | Cut into 1 1/4" squares, dock with fork | Roll & cut second piece, brush & dock | Bake 350°F / 175°C, 20–25 min, rotate halfway | Cool on rack, store up to 1 week |
| 113 g King Arthur Golden Wheat Flour | ||||||||
| 1/2 teaspoon flaky sea salt | ||||||||
| 57 g 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 | ||||||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free