Sourdough Graham Crackers

In a mixing bowl, combine the flour, salt, baking soda, and cinnamon. Set aside.
270 g Whole Wheat Flour, ½ tsp Kosher Salt, ½ tsp Baking Soda, 1 ½ tsp Ground Cinnamon
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand electric mixer), combine the softened butter, honey, and light brown sugar. Scrape the sides of the bowl to ensure the butter is completely incorporated.
Pour in the sourdough discard and vanilla extract and mix for a couple of minutes until the mixture is pale.
113 g Unsalted Butter, 100 g Honey, 100 g Sourdough Discard, 1 tsp Vanilla Extract, 100 g Light Brown Sugar
Turn off the mixer and dump all of the dry ingredients into the bowl. Then, carefully pulse the mixer to combine and mix on low speed for a minute until no floury spots remain.
Cut out a large piece of plastic wrap (or reusable wrap), dump the graham cracker dough onto the wrap, and cover. Use the palm of your hands to press the dough together into a rectangular slab about ¼" (6mm) inch.
Chill in the refrigerator for at least an hour and up to a few days to fully hydrate the flour, let the flavors meld, and make rolling out easier.
Use a bench scraper or knife to divide the chilled dough in half.
In between two pieces of floured parchment paper, use a rolling pin to roll out each piece of dough into an evenly thin ⅛" (3mm) rectangle larger than 9x11" (23x28cm).
Use the pastry wheel, pizza cutter, or knife to trim off the edges so you have a 9x11" rectangle (add scraps to the next piece you roll out). Then, cut out and score 16 equal-sized rectangular crackers (see images in recipe guide above).
Finally, use a fork to dock (poke holes) a few times into each cracker. Chill both sheets in the refrigerator or freezer while you preheat the oven.
Preheat the oven to 325ºF (163ºC).
Bake one sheet of crackers at a time in the middle rack for 20-25 minutes or until the edges begin to brown and the tops are dry to the touch.
Cool completely on the pan and break apart into graham cracker sheets (2 crackers per sheet).

Equipment

Ingredients

Instructions

Notes