Sourdough Parchment Crackers

Thin, crisp and perfectly golden, these sourdough parchment crackers are the perfect way to use your sourdough starter or discard. Made with semolina for extra crunch, they’re perfect for cheese boards, dips and entertaining.

Course Appetizer, Snack

Cuisine Italian

Keyword Sourdough Discard

Prep Time 1

Cook Time 5

Total Time 1 5

Servings crackers

Calories 49kcal

Author Kate Freebairn

Equipment

Rolling Pin

Ingredients

100 g Sourdough Starter (or sourdough discard)
230 g Water
15 g Olive Oil
300 g All Purpose Flour
180 g Semolina Flour (coarse texture)
12 g Salt

Instructions

I use a stand mixer with a dough hook to mix this dough, however you can easily knead this by hand if you prefer.
To the bowl of your stand mixer, add the sourdough starter, water, olive oil, all purpose flour, semolina flour and salt. Use the dough hook to knead the dough for around 5 minutes until it becomes smooth. This is a dry dough compared with making bread, however it should still become fairly smooth and supple after kneading.
Once the dough is sufficiently kneaded, cover the dough and leave it on the counter for around 45 minutes to an hour.
Now, preheat your oven to 230ºC and line 2 large trays with parchment paper.
Divide the dough into equally weighted pieces (I've gone with 20g because I find this manageable). Roll each piece of dough into a ball and then roll each ball out into a thin circle using a rolling pin. Try to get it as thin as you can without the dough tearing.
Once the oven is hot, lay each piece of dough onto the parchment lined trays, gently stretching it as you pick it up.
Spray the parchment dough with a light mist of water and place in the oven at 230ºC for around 3 minutes or until you see little bubbles popping up on the crackers.
Turn the oven down to 210ºC and cook for a further 10 minutes, or until the crackers are very crisp and golden.
Remove the crackers from the oven and allow them to cool slightly before serving.

Notes

Rolling the Dough - Roll the dough out as thin as you can. The thinner the dough, the crispier the crackers will be. You should be able to see your fingers through the dough when you hold it, but the dough should not tear. It takes a bit of practice to get this right, but after the fifth or sixth one, you will start to get the hang of it.

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