Sourdough graham crackers
These whole wheat crackers are delicious. They are typical here and are often used to make s'mores or cheesecakes.
Pour 25 crackers
Ingrédients
- 120 g of sourdough starter active or leftover starter
- 135 g of whole wheat flour
- 125 g of flour
- 160 g of brown sugar
- 95 g of butter at room temperature
- 70 g of honey
- 5 ml of vanilla extract
- 5 g of baking soda
- 2 g of salt
Instructions
- In a mixing bowl: combine the flours, salt, and baking soda. Set aside.135 g of whole wheat flour, 125 g of flour, 5 g of baking soda, 2 g of salt
- In the bowl of a stand mixer with the paddle attachment: mix the butter, brown sugar, and honey until creamy, about 2-3 minutes.160 g of brown sugar, 95 g of butter at room temperature, 70 g of honey
- Add the vanilla and the starter, then mix again.5 ml of vanilla extract, 120 g of sourdough starter
- Add the contents of the mixing bowl to the stand mixer bowl and mix.
- Flour the work surface and place the dough on it. Divide into two equal balls, wrap them tightly, and place in the refrigerator for at least 3 hours and up to 24 hours.
- Preheat the oven to 325°F or 160°C.
- Roll out the dough using a rolling pin (on a lightly floured sheet of parchment paper).
- Cut to the desired size (I use a pizza cutter) and pierce each piece with a fork.
- Bake for 15-20 minutes. You want a nicely golden cookie. The longer you bake it, the crispier it will be. We prefer to eat it well baked but not hard, so I take them out after 15 minutes.
For information purposes (approximation for a cracker): Calories: ~150 kcal, Protein: ~2.1 g, Carbohydrates: ~20 g, Sugars: ~6.5 g, Fat: ~6.5 g, Saturated Fat: ~3.5 g, Polyunsaturated Fat: ~0.5 g, Monounsaturated Fat: ~2 g, Trans Fat: ~0 g, Cholesterol: ~15 mg, Sodium: ~180 mg, Potassium: ~40 mg, Fiber: ~1 g, Vitamin A: ~70 IU, Vitamin C: ~0 mg, Calcium: ~15 mg, Iron: ~1.1 mg.