Cranberry + Pistachio Sourdough Lavosh Crackers

CRANBERRY AND PISTACHIO SOURDOUGH LAVOSH CRACKERS

Cranberry + Pistachio Sourdough Lavosh Crackers

Cranberry + Pistachio Sourdough Lavosh Crackers can be made more sweet or savory depending on what you're serving them with. The make a gorgeous gift for friends and family too.

Course Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 15

Cook Time 25

Total Time 40

Servings crackers

Calories 25kcal

Equipment

Digital Scales
Mixing Bowl
Rolling Pin
Cracker Roller
Baking Trays

Ingredients

150 g Sourdough Discard unfed sourdough starter
80 g Whole Wheat Flour
30 g Cranberries dried and chopped
50 g Pistachios shelled and roughly chopped
½ teaspoon Cinnamon powder
⅛ teaspoon Cardamom ground
30 g Butter
15 g Maple Syrup
3 g Salt optional - if pistachios are salted leave this out.

Toppings

20 g Olive Oil for brushing
10 g Sea Salt for topping (optional)
20 g Cinnamon Sugar for topping (optional)

Instructions

Preheat oven to 350F/180C.
Add sourdough discard, flour, butter, maple syrup, pistachios, cranberries, spices (and salt if adding) to a mixing bowl and bring the ingredients together to form a shaggy dough.
Knead the dough in the bowl until it forms a smooth pliable dough (it is a soft dough and will be slightly sticky, but still very easy to handle). If it's too sticky, add a little more flour. The stickiness will depend on your discard.
Place the ball of dough onto a piece of parchment paper and push into a rough rectangle. You can divide the dough into two balls if you'd prefer and roll out two sheets.
Place another piece of parchment paper on top of the dough.
Now roll out to a thin sheet of dough using a rolling pin. You want it around 1/16" or 1.5mm thick. The thinner you can get it the better.
The parchment paper on top will stop the dough sticking to the rolling pin.
Place parchment paper with dough on top onto a baking sheet.
Brush dough with olive oil and sprinkle with salt or cinnamon sugar.
Bake at 350F/180C for around 25 minutes or until lavosh is golden and crisp.
Let the piece of lavosh cool on a wire rack before breaking into pieces.

Notes

Notes on Discard -

This recipe is based on a sourdough discard from a 100% hydration sourdough starter.

Notes on Spices -

I have added cinnamon and cardamon to these crackers. You can add more of each if you'd like a more pronounced flavor. You could even add orange zest or other "Christmas" type spices too.

Notes on Mixing Dough -

This dough is easy to mix in a bowl with a dough scraper or your hands. I find it easiest to use a dough scraper until the dough has just come together. I then use my hands to knead the dough in the bowl until all the ingredients are combined. Don't add additional liquid - just keep kneading til it comes together. It's not an overly sticky dough - it should be soft and pliable.

Notes on Baking & Oven Temp

Experiment with your oven temp. If your oven runs hot, you may need to cook them at a lower temp so the edges don't burn too much (although a little scorch is actually quite tasty).

Nutrition