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stack of homemade graham crackers on cooling rack

Potato Flake Sourdough Graham Crackers

If you're looking to skip the unnecessary ingredients, these homemade potato flake sourdough graham crackers are the perfect solution to skipping the store bought alternative. This recipe is a wonderful way to utilize your potato flake sourdough starter, creating a yummy treat that's perfect for snacking, s'mores, or even as a base for a pie crust. Not only are these crackers incredibly tasty, but they are also easier to digest because of the long fermentation from the potato flake starter. 
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Equipment

  • Rolling Pin
  • Pizza cutter (or a very sharp knife)
  • Parchment Paper
  • Stand mixer with a dough hook attachment
  • Large cookie sheet
  • Fork (for poking holes)

Ingredients
  

Graham Crackers

  • 1 1/4 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • 1 teaspoon salt
  • ½ cup unsalted butter salted butter is fine, just reduce salt to 1/2 teaspoon
  • ½ cup brown sugar packed
  • ¼ cup honey
  • 1 teaspoon vanilla
  • ½ cup sourdough starter active starter or discard

For Sprinkling the Crackers

  • 2 tablespoons sugar
  • ½ teaspoon cinnamon

Instructions
 

  • In the bowl of your stand mixer or in a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, salt, and cinnamon. Set aside.
  • In the microwave safe dish or in a small saucepan, melt the butter over low-medium heat until just fully melted. Remove from heat.
  • To the melted butter (be sure it isn't too hot or it can kill the starter), add the brown sugar, honey, vanilla, and sourdough starter. Mix until fully combined.
  • Pour the wet ingredients over the dry ingredients in the bowl of the stand mixer or large bowl. Mix until fully combined. Shape the dough into a ball.
  • Tightly wrap the dough in plastic wrap and chill for at least 30 minutes. For the long fermentation benefits refrigerate for up to 24 hours.
  • When ready to bake (same day or the next day), preheat your oven to 325℉. If you refrigerate the dough for longer than 30 minutes, let it rest at room temperature for about 30 minutes before rolling it out. This makes the dough more manageable and prevents it from cracking.
  • Divide the dough into two pieces. Working one piece of dough at a time, place it on top of a piece of parchment paper. Layer another piece of parchment paper on top of the dough. Use a rolling pin to roll the dough into a large rectangle about 1/16 inch thick. A rolling pin with thickness rings can be particularly helpful for this step.
  • Using a pizza cutter or sharp knife, cut the dough into approximate 2.5 x 5 inch squares but do not separate them. Gently score each cracker with a line running horizontally and vertically to mimic store-bought graham crackers. Pierce each cracker multiple times with a fork. You can use a pizza cutter to score the bread by pressing it on the dough slightly but not cutting all the way through.
  • Transfer the dough and bottom parchment paper to a baking sheet. Sprinkle the top of the dough with the cinnamon sugar mixture. The best way to do this is with a sugar shaker. This makes it so much easier. Repeat this same process for the second half of the dough.
  • Bake in a preheated oven for 16-18 minutes, rotating the pan halfway through. The edges should be just starting to turn golden brown. If some crackers are browning faster than others, remove them as they are done and allow the others to finish baking.
  • Let the crackers cool for 20 minutes or until cooled, then gently break them into individual crackers at the pre-cut lines.
  • Store your homemade sourdough graham crackers in an airtight container to keep them fresh and crunchy. These crackers can be enjoyed on their own, with a spread of butter or jam, or as part of your favorite recipes.

Notes

*Be sure to check out the original post for tips on how to cut the most uniform crackers!
If you refrigerate the dough for longer than 30 minutes, let it rest at room temperature for about 30 minutes before rolling it out. This makes the dough more manageable and prevents it from cracking. 
Feel free to get creative with the shapes and sizes of your crackers. Use a cookie cutter or pizza wheel to make different shapes that suit your needs. 
 While the traditional cinnamon-sugar topping is our favorite topping, you can experiment with other flavors. Try adding in a bit of cocoa powder to this graham cracker recipe for a chocolate spin on it!