Einkorn Crackers Made With Sourdough Discard

Ingredients

• 1 cup Einkorn Flour (50% whole grain, 50% all‑purpose blend)
• 2 tablespoons Toasted Wheat Germ (Toasted in a dry skillet until golden)
• 1 teaspoon Turmeric Sugar (Granulated sugar mixed with a pinch of ground turmeric)
• 1/2 teaspoon Sea Salt (Fine sea salt)
• 1/2 cup Sourdough Discard (Room‑temperature, active discard)
• 2 tablespoons Unsalted Butter (Melted)
• 1 tablespoon Extra‑Virgin Olive Oil (For brushing on top of the dough)
• 2 tablespoons All‑Purpose Flour (for dusting) (Lightly dust dough and work surface)
• 1 teaspoon Coarse Kosher Salt (Sprinkled on top before baking)

Instructions

1. Bring Discard to Room Temperature

   Remove the sourdough discard from the freezer and let it sit on the counter for about 30 minutes until it reaches room temperature.

   Time: PT30M

2. Toast Wheat Germ

   Heat a dry skillet over medium heat, add the wheat germ and toast, stirring frequently, until it turns golden and fragrant, about 5 minutes.

   Time: PT5M

3. Combine Dry Ingredients

   In a mixing bowl, whisk together the einkorn flour, toasted wheat germ, turmeric sugar, and sea salt until evenly distributed.

   Time: PT5M

4. Add Wet Ingredients

   Create a well in the center of the dry mix, add the room‑temperature sourdough discard and the melted butter, then use the bowl scraper to cut down the sides and fold until the mixture starts to come together.

   Time: PT5M

5. Knead the Dough

   Turn the dough onto a lightly floured countertop. Fold the top of the dough onto itself, press down, rotate ½ turn, and repeat for about 2–3 minutes until the dough forms a smooth, relatively stiff ball.

   Time: PT5M

6. Shape and Refrigerate

   Divide the dough into two equal mounds, flatten each into a 6 × 4‑inch rectangle, wrap tightly in cling wrap, and place on a plate. Refrigerate for at least 1 hour (or overnight) to firm up.

   Time: PT5M

7. Preheat Oven

   Preheat the oven to 350°F (177°C) with the rack positioned in the lower third of the oven.

   Time: PT10M

   Temperature: 350°F

8. Prepare Work Surface

   Cut two pieces of parchment paper to fit an 18 × 13‑inch baking sheet. Lightly dust each piece with all‑purpose flour.

   Time: PT5M

9. Roll Out Dough

   Remove one chilled dough rectangle, unwrap, and dust both sides with flour. Using a rolling pin, roll to an even thickness of 1/16 inch (about 1.5 mm). Use pastry spacers or a ruler to keep thickness uniform.

   Time: PT10M

10. Oil and Salt

    Brush the rolled dough lightly with extra‑virgin olive oil, then sprinkle a thin layer of coarse kosher salt over the surface.

    Time: PT5M

11. Cut Crackers

    Using a pastry cutter, pizza cutter, or sharp knife, cut the dough into approximately 1‑inch squares. Dock each square with a fork to prevent excessive puffing.

    Time: PT5M

12. First Bake

    Slide the parchment with crackers onto the baking sheet and bake for 20–22 minutes, until the edges are lightly browned and the crackers are crisp.

    Time: PT22M

    Temperature: 350°F

13. Cool First Batch

    Transfer the baked crackers to a cooling rack and let them cool completely, about 5 minutes, before storing or baking the second batch.

    Time: PT5M

14. Repeat with Second Dough

    Repeat steps 8‑13 with the second chilled dough rectangle.

    Time: PT32M

15. Store

    Once completely cooled, store the crackers in an airtight container at room temperature for up to one week.

    Time: PT0M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

20 g

Fat

6 g

Fiber

2 g