Better Basics Milling Company

Sourdough Graham Crackers

Sourdough Graham Crackers

Just in time for the long weekend camping trip or backyard bonfire, these Sourdough Discard Graham Crackers taste amazing, are perfectly spiced, are pretty simple and use up some of our beloved sourdough discard. 


- 380g Red Fife Multipurpose Flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 115g butter softened
- 230g brown sugar
- 110g sourdough discard
- 110g honey
- 2 tsp vanilla extract


1. Mix dry ingredients in a small bowl: Red Fife Multipurpose flour, baking soda, cinnamon, and salt.

2. In a separate bowl or in a stand mixer with beater attachments, whip together butter, brown sugar, sourdough discard, honey, and vanilla. Whip together until light and airy.

3. Add dry ingredients to wet ingredients and mix together with a spatula. The dough should clump together in a ball. It should not be sticky, if it is add a bit more flour. If the dough is too dry, add a bit of milk until it reaches the right consistency.

4. Cover and chill the dough for at least 1 hour and up to 24 hours.

5. Preheat oven to 350°F. Split the dough into two equal size balls. On a floured surface, roll one ball out at a time. Aim to create a rectangle the size of your 18x13 baking sheet 1/8'' thick. Use your pizza cutter or pastry cutter to cut the side of your rectangle. Line your baking sheet with parchment and place your rolled-out dough onto the sheet. You can either roll your dough onto parchment, though I like to roll it on my floured counter and use my dough scraper to lift it gently onto the lined baking sheet. 

Use your pizza cutter to cut your dough into crackers of the desired size. Use a fork to poke each crack a couple of times. 

6.Bake at 350°F for 12-15 minutes or until the edges are crisp. The crackers will be soft to the touch coming out of the oven but will harden up as they cool. Run your pizza cutter over the cut lines again to ensure clean cuts. Let cool completely before enjoying.



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