A snack and a pie crust, graham crackers are a fav and decided to try making my own.
THE BACKSTORY
As was mentioned in the Buttery Cheddar Discard Biscuits post, I restarted my sourdough starter. I had a bit of a setback before and have been determined to maintain my own for yummy sourdough bread when I want. That left me with quite a bit of discard to use ... or lose.
Again, I turned to a new favorite recipe site, Farmhouse on Boone and its Sourdough Graham Cracker recipe. It uses 142g of discard, yes! There are many recipes on the internet, I may try another one ... or two.
THE BAKE
This is not a recipe you can whip up in thirty minutes. It requires some prep and refrigeration time, 2 hours minimum or up to 24 hours. This makes it a good make ahead recipe. After removing from the refrigerator and rolling out the dough to 1/4" thickness, it is time to cut. Started with a ruler to cut the 2"x3" size before switching a rectangular cookie cutter. To get the holes, a wooden skewer or toothpick work great.
THE RESULT
I am hooked on this with a mug of milk! Oh.my.goodness. They taste amazing! I'd thought I would have a couple then store the rest to use as a crust for a cheesecake but that did not happen. I had only a few left and will have to bake more for a crust.
WILL I BAKE IT AGAIN
Absolutely! I still need some for cheesecake crust. Plus, I want to work on the size and want to try to get the holes right.