Nourishing Sourdough Graham Crackers
Graham crackers are one of the easiest things to add to your list of things to stop buying at the store. Most of them are loaded with sugar and junky ingredients, and you can make them from scratch with 5 using raw honey instead! My sourdough graham crackers have that classic graham cracker crunch but are still tender and subtlety sweet. Plus, you’ve got some options - you can either mix them up with discard or long ferment them, and use freshly milled flour if you want!
Sourdough Graham Crackers Two Ways
Like I said, you’ve got some options with this recipe. These graham crackers can be made with either active starter or sourdough discard, so you can quickly whip them up or prep the dough ahead of time and long ferment it. You can also use freshly milled flour if you prefer - any wheat variety works, but freshly milled spelt is my favorite for these!
Ingredients
Makes roughly 8 large graham crackers
50g sourdough starter (discard or active)
180g flour (can sub for freshly milled - spelt is my favorite wheat variety for these)
For conventional flour: organic heritage flour (this link gives you 20% off!)
For freshly milled: organic spelt grain
110g grass fed butter, melted
75g raw honey (can add a touch more if you prefer sweeter)
1/2 tsp salt
1 tsp cinnamon
1 tsp vanilla (optional)
Instructions
In a bowl, combine all ingredients and mix until well incorporated.
Cover and move to the fridge to chill for at least 30 minutes. Additionally, you can leave in the fridge for a few hours or even a day or two to long ferment your graham cracker dough. When ready to bake, move to the next step.
Preheat oven to 400F.
Transfer dough to a parchment lined baking sheet. Press or roll into an even rectangle, about 1/8” thick. Cut into squares and poke with a fork if desired.
Bake for 15-20 minutes, or until golden brown.
Remove from oven and let cool. The crackers will continue to crisp up as they set.
Enjoy!
What to Use Sourdough Graham Crackers For
Obviously graham crackers make a great snack (my kids especially love these!), but you can also use these for…
Ice cream (s’mores or even chocolate graham cracker ice cream is one of our favorites to make)
S’mores (no explanation needed)
Pie crust (crush up for an amazing graham cracker crust)
To dip in coffee
Whatever you’re making these for, you’ll love them any time of year. If you give them a try, don’t forget to tag me @bysourdoughmama and show me how you used your graham crackers!
Want to learn more about sourdough baking? Check out my full Sourdough Basics guide, or sign up for updates on upcoming sourdough workshops right here.