Homemade Milled Wheat Sourdough Graham Crackers
Enjoy the wholesome taste of homemade milled wheat sourdough graham crackers made with nutritious milled wheat flour, with a nutty flavor, and tangy sourdough discard. These easy-to-make crispy graham crackers are a perfect snack that offer a delicious balance of sweetness and crunch. With simple ingredients like honey, butter, and a touch of cinnamon, these sourdough discard graham crackers are a great way to use up your sourdough starter while enjoying a deeper flavor that makes for a tasty, sustainable treat!
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Equipment Needed
Piece of parchment paper
Rolling pin
Plastic wrap
Stand mixer with paddle attachment or hand mixer
Bench scraper
Large bowl
Cookie cutters (optional)
Ingredients for Homemade Sourdough Crackers
- 2 1/2 cups (300g) milled wheat flour (soft wheat berries milled on pastry setting)
- 1 teaspoon (4g) baking soda
- 1/2 teaspoon (2g) ground cinnamon
- 3/4 (4g) teaspoon salt
- 3/4 cup (165g) dark or light brown sugar (packed)
- 1/2 cup (114g) softened butter (or coconut oil)
- 1/2 cup (100g) sourdough starter discard (or sourdough starter)
- 2 tablespoons (42g) honey or maple syrup (for a natural sweetness)
- 1 teaspoon (4g) vanilla extract
- 2 tablespoon (30g) milk or water
Homemade Sourdough Graham Crackers
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy removal of crackers.
- Prepare the Dry Ingredients: In a medium mixing bowl or in the bowl of a stand mixer, whisk together on medium speed the milled wheat flour, baking powder, cinnamon, salt, and brown sugar.
- Mix the Wet Ingredients: In a separate bowl, whisk together the softened butter, 1/2 cup of sourdough starter, water, honey or maple syrup, and vanilla extract.
- Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and stir until combined.
- Chill Dough: Once dough is completely mixed, divide the dough in two discs and wrap both in plastic and chill for at least two hour. See Tips.
- Roll Out the Dough: Lightly sprinkle a small amount of flour on a piece of parchment paper. Place dough in the center of the parchment paper and sprinkle more flour on top of it. Then place a second sheet of parchment paper on top. Use a rolling pin to roll from the center outwards to desired thickness, about 1/8 inch is ideal for crunchy graham crackers.
- Cut the Crackers: Use a cookie cutter, sharp knife, or pizza cutter to cut the rolled-out dough into 2×3 inch rectangles. Transfer the entire sheet of parchment paper (without separating the rectangles) onto a cookie sheet. If you like the store-bought version of graham cracker shapes, you can use a fork to prick the dough in the center of each cracker to give them the signature look.
- Bake: Bake in the preheated oven for 15-20 minutes, or until they are lightly golden and crisp.
- Cool and Serve: Once baked, they may appear soft at first, but they will begin to crisp up as they cool. Let them cool completely, then break them into individual crackers. Enjoy them as a snack or use them in recipes that call for graham crackers!
Sourdough graham crackers are delicious with these Best Homemade TEXAS Size Marshmallows!
Equipment
- Piece of parchment paper
- Rolling Pin
- Plastic wrap
- Stand mixer with paddle attachment or hand mixer
- Bench scraper
- Large bowl
- Cookie cutters (optional)
Ingredients
- 2 1/2 cups 300g milled wheat flour (soft wheat berries milled on pastry setting)
- 1 teaspoon 4g baking soda
- 1/2 teaspoon 2g ground cinnamon
- 3/4 4g teaspoon salt
- 3/4 cup 165g dark or light brown sugar (packed)
- 1/2 cup 114g softened butter (or coconut oil)
- 1/2 cup 100g sourdough starter discard (or sourdough starter)
- 2 tablespoons 42g honey or maple syrup (for a natural sweetness)
- 1 teaspoon 4g vanilla extract
- 2 tablespoon milk or water
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy removal of crackers.
- Prepare the Dry Ingredients: In a medium mixing bowl or in the bowl of a stand mixer, whisk together on medium speed the milled wheat flour, baking powder, cinnamon, salt, and brown sugar.
- Mix the Wet Ingredients: In a separate bowl, whisk together the softened butter, 1/2 cup of sourdough starter, water, honey or maple syrup, and vanilla extract.
- Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and stir until combined.
- Chill Dough: Once dough is completely mixed, divide the dough in two discs and wrap both in plastic and chill for at least two hour. See Tips.
- Roll Out the Dough: Lightly sprinkle a small amount of flour on a piece of parchment paper. Place dough in the center of the parchment paper and sprinkle more flour on top of it. Then place a second sheet of parchment paper on top. Use a rolling pin to roll from the center outwards to desired thickness, about 1/8 inch is ideal for crunchy graham crackers.
- Cut the Crackers: Use a cookie cutter, sharp knife, or pizza cutter to cut the rolled-out dough into 2×3 inch rectangles. Transfer the entire sheet of parchment paper (without separating the rectangles) onto a cookie sheet. If you like the store-bought version of graham cracker shapes, you can use a fork to prick the dough in the center of each cracker to give them the signature look.
- Bake: Bake in the preheated oven for 15-20 minutes, or until they are lightly golden and crisp.
- Cool and Serve: Once baked, they may appear soft at first, but they will begin to crisp up as they cool. Let them cool completely, then break them into individual crackers. Enjoy them as a snack or use them in recipes that call for graham crackers!
Tips:
- Chill the dough: Chilling the dough is an important step to rolling the dough out right. It needs to be chilled for at least 2 hours and up to 24 hours if you would like to do a long fermentation. This will give the graham crackers a more sour taste.
- Rolling out the dough: Because the dough is sticky, I highly recommend rolling it out between 2 pieces of parchment paper.
- Baking perfect crackers: Depending on how thick or thin you roll out your dough, the graham crackers with be crispy or chewy. With that being said, make sure to keep an eye on them while baking, if they are rolled out thin then they can go from perfect to burnt pretty quickly.
- Storage: These graham crackers can be stored in an airtight container at room temperature for up to a week. For longer storage, you can freeze them.
- Sweetness: Adjust the brown sugar, amount of honey or maple syrup depending on how sweet you like your graham crackers.
More Delicious Sourdough Discard Recipes
Fresh Milled Whole Wheat Sourdough Discard Donuts
Homemade Sourdough Whole Wheat English Muffins
