Ranch Crackers - Sourdough Discard Recipe
Transform leftover sourdough discard into crispy, flavorful ranch crackers with this easy recipe. Packed with ranch flavor, these crackers are the perfect crunchy snack. Enjoy them on their own or with your favorite dip.
Equipment
- Mixing bowl & spoon
- baking sheet parchment paper lining
- measuring cups and spoons
- kitchen scale optional
Ingredients
- 1 cup All-purpose flour
- 1 cup Sourdough discard fed or hungry are both fine
- ¼ cup Butter melted
- 2 tablespoons Ranch seasoning mix
- 2 tablespoons Olive oil
- Salt & pepper to taste
Instructions
- In a large bowl, combine the flour, sourdough starter, ranch seasoning, melted butter and salt. Start by using a wooden spoon, then use your hands to work the dough into a ball. It will start out messy, but once the ingredients blend, it will be a soft and pliable dough. Flatten the ball into a rectangular disc.
- Optional: place the dough ball in an air tight small bowl and ferment in the refrigerator for 12 - 48 hours. Then remove from the fridge for 30 minutes before continuing with the next steps.
- Using two sheets of parchment paper, sandwich the room temperature dough between the sheets. I put a tea towel or silpat mat under the bottom layer to prevent it from slipping. Roll the dough with a rolling pin until it is about 1/16 of an inch thick. It will nearly touch the edges of the piece of parchment paper when it is thin enough. Thicker crackers or uneven crackers will take longer to bake and could burn on the edges while remaining slightly doughy in the middle.
- Preheat the oven to 375°. Prepare the dough by removing then top layer of parchment and drizzling it with olive oil. Smooth the olive oil over the entire surface. I use a pastry brush for this step! Cut the crackers into one inch squares using a knife, pizza cutter, cookie cutters or pastry cutter. Leave the dough exactly as it is, do not try to separate the crackers.
- Sprinkle the crackers with coarse salt, pepper and any additional seasonings you desire. I like to sprinkle with a little extra dried dill or parsley.
- Bake the sourdough starter crackers for 25-30 minutes. Once they are fully cooked, transfer the crackers to a cooling rack. Do not leave them on the parchment paper to cool, this can cause the bottoms to be soggy.
- Store the fully cooled homemade crackers in an airtight container or ziptop bag. These crackers will be fresh for about 3 days, but I've eaten them at a week.
Notes
SUBSTITUTIONS
- I prefer to use olive oil for brushing, but other oils could be used, such as vegetable oil, canola oil or avocado oil.
- To make this recipe with fresh milled wheat, measure ⅔ cup of wheat berries and then grind. This will get you an almost exact 1 cup of flour.
- Substitute your favorite dairy-free butter alternative and buttermilk-free ranch seasoning to make this recipe dairy free.
- Make Spicy Ranch Crackers by adding ¼ teaspoons each of garlic powder, red pepper flakes, onion powder, and dill weed. I like to substitute plain olive oil with a pepper-infused olive oil for a spicy crackers! Lightly sprinkle the tops with extra fresh ground black pepper and more crushed red pepper flakes to taste.
- Double Ranch Crackers are flavor-packed and my kids love them! Instead of using one ranch packet (or two tablespoons of ranch dressing mix), use two! It will be a "POW!" sort of flavor!
- Southwest Ranch Crackers are such an easy upgrade. In addition to the packet of ranch seasoning, add a tablespoon of taco seasoning or fajita seasoning to the dough!
Nutrition
Calories: 298kcalCarbohydrates: 28gProtein: 3gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 31mgSodium: 654mgPotassium: 37mgFiber: 1gSugar: 0.1gVitamin A: 355IUCalcium: 8mgIron: 1mg
Tried this recipe?Share it with us @NinnescahHomestead