Fresh Milled Flour Sourdough Crackers Recipe
Discover the ultimate crunch with these Fresh Milled Flour Sourdough Crackers! This easy recipe combines the nutritional power of whole grains with the tangy depth of sourdough discard. Whether you're looking for a healthy snack, a gourmet addition to your charcuterie board, or a simple way to use your grain mill, these crispy, homemade crackers are the perfect solution. Learn how to bake a flavorful, nutrient-dense treat that beats store-bought every time!
Equipment
- flour mill
- cast iron pan
- mixing bowl
- biscuit cutter
Ingredients
- 3 cups finely ground fresh milled flour (I used hard white wheat berries)
- 1 cup sourdough starter
- 2/3 cups water (plus 2 more tbsp)
- 1/2 cup olive oil
- 2 tspn salt (plus pinch extra salt to sprinkle on top; optional)
Instructions
- Add sourdough starter, olive oil, and water to a mixing bowl and mix.
- Add salt and flour to the mixture and mix together until it forms into dough.
- On a floured surface, roll out dough as thin as possible, while still being able to move to the pan. The thinner the dough, the crispier the cracker.
- For perfectly circular crackers, use a biscuit cutter or top of a mason jar to shape. OR, simply form 1 inch balls of dough and roll out into your best shot at a circular/preferred shape.
- Heat a cast iron pan to medium heat.
- Add crackers into cast iron pan and cook each side until golden brown.
- Serve immediately or store in air-tight container for 4-5 days.
Notes
- Using a lower temperature and longer cook time between flips to produce a crunchier cracker. A quicker cook time can yield a softer, chewy texture more like a tortilla (which is also a family favorite way to eat these).
- If you are storing in the fridge, they may become more soft as time goes on. Re-crisp in a cast iron pan or toast a few minutes in the oven.