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close up of potato flake sourdough discard whole wheat crackers

Potato Flake Sourdough Discard Whole Wheat Crackers

These potato flake sourdough discard whole wheat crackers will satisfy your craving for something salty with a crunch. Don't take my word for it though! Give this easy recipe a try and see what I'm talking about!
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Servings 6 cups of crackers

Equipment

  • Stand mixer with dough hook attachment
  • Plastic wrap or airtight cover
  • Rolling Pin
  • Parchment Paper
  • Pizza wheel cutter
  • Bench scraper
  • Baking stone or pizza stone baking sheet will do if you don't have a stone, but may need to adjust baking time
  • Salt grinder for coarse salt)
  • Fork (for docking holes)

Ingredients
  

  • 3/4 cup discard potato flake starter can also use active
  • 1/4 cup Melted Salted Butter
  • 1/4 teaspoon Salt
  • 1 1/2 cups Whole Wheat Flour
  • 2 Tablespoons Whole Flax Seeds
  • Coarse or flaky salt for top

Instructions
 

  • Begin by melting your butter and allowing it to cool while you gather the rest of your ingredients.
  • In a stand mixer, combine the potato flake sourdough discard starter, flour, salt, flax seeds, and cooled butter. Be sure the butter isn't too hot, as it can harm your starter.
  • Attach the dough hook and knead the mixture on low speed for 5-10 minutes until a ball forms. Start on low speed, then switch to medium for a minute or two to help the ball come together before returning to low speed. If the dough is not coming together, and the dough is too sticky, add a bit more flour. Be careful to not add too much flour, just a tablespoon at a time.
  • Once the dough is kneaded, cover the bowl with plastic wrap or another airtight cover and let it ferment at room temperature for 8-12 hours. You can extend this time for up to 24 hours for more flavor development.
  • After fermentation, preheat your oven to 350 degrees Fahrenheit. If you have a baking stone or pizza stone, place it in the oven to preheat.
  • Divide the dough into 4 equal pieces using a bench scraper. Keep three pieces covered to prevent them drying out while working with the first section.
  • Press the dough flat onto a piece of parchment paper.
  • Place another piece of parchment paper on top and roll the dough as flat as possible.
  • I find it easiest to use a rolling pin that has adjustable thickness rings. If you have one like this, use the thinnest setting, getting the dough as thin as it will allow. Once it is rolled out, remove the thickness rings and roll out even thinner.
  • See the post on additional info on how to get it evenly thin.
  • Remove the top parchment paper and sprinkle the top of the dough with coarse or flaky sea salt and any desired seasonings. Gently press the seasoning into the dough, either with your bare hands, or by placing the parchment paper back on top and gently pressing.
  • If using the top parchment, carefully remove it. Use a fork to dock holes all over the sheet of cracker dough to prevent puffing during baking.
  • Use a pizza cutter to cut the dough into approximately 1-inch squares.
  • Slide the parchment paper with the dough onto the preheated stone or baking sheet.
  • Bake the crackers at 350°F for 8-10 minutes. This time can vary based on how thick the crackers are and how crispy you want them. Watch closely towards the end to prevent burning.
  • Remove any crackers that brown faster than others and continue baking the rest.
  • Repeat this process with the remaining dough pieces. Remove the crackers from the baking sheet and allow the crackers to cool on a chopping block or plate before storing.
  • This recipe yields about 6-7 cups of crackers. Store them in an airtight container at room temperature for up to a week for best results.

Notes

Be sure to check out the whole post for additional tips and info!
Maintain Dough Temperature: Ensure that the melted butter is not too hot when adding it to the sourdough starter to prevent killing the starter. Lukewarm or room temperature butter works best for this recipe.
Roll Out the Dough Thinly: Roll the dough out as thin as possible to achieve crispy crackers. Using a rolling pin with adjustable thickness rings can help ensure even thickness throughout.
Prevent Edges from Thinning: Roll the dough from the center outward to prevent the edges from becoming too thin. Rotate the dough 90 degrees periodically to maintain uniform thickness.
Dock Holes in the Dough: Use a fork to poke holes in the rolled-out dough before baking. Docking prevents the dough from puffing up unevenly during baking, resulting in uniformly crisp crackers.
Save excess starter: Whenever you have excess starter, place it in a jar in the fridge and continue adding to it as you get more excess starter. Save it and use it to make crackers or another potato flake starter discard recipe!