Sourdough Pumpkin Crackers
These simple sourdough pumpkin crackers use a lot of discard - and taste amazing! They are delicious any time - but are absolutely perfect for Thanksgiving and Fall charcuterie boards.
Equipment
- Digital Scales
- Mixing Bowl
- Rolling Pin
- Cracker Roller
- Baking Trays
Ingredients
- 150 g Sourdough Starter can use active or discarded starter
- 100 g Pumpkin Puree
- 170 g All Purpose Flour
- 35 g Butter soft
- 5 g Salt
- 20 g Olive Oil for brushing
- 10 g Sea Salt for topping
- Pumpkin Seeds for topping (optional)
Instructions
- Preheat oven to 320F/160C. You want a cooler oven for these crackers to ensure they don't burn.
- Add sourdough discard, flour, butter and pumpkin puree to a mixing bowl and bring the ingredients together to form a pliable dough (see notes). If it's too soft and doesn't come together, add a little more flour.
- Divide the dough into two portions (this makes it easier to roll).
- Place each ball onto a piece of parchment paper and flatten out with your hands into a rough rectangle. If it becomes sticky, dust with a little flour.
- Now roll out to a thin sheet of dough using a rolling pin. You want it around 1/16" or 1.5mm thick. The thinner you can get it the better because thick crackers won't cook properly and won't crisp up in the oven.If the dough is sticky, dust with a little flour. See the notes below for additional info to help.
- If you are going to use pumpkin seeds, sprinkle these over the dough and gently press them in using your rolling pin.
- Use a cracker roller to perforate dough. If you don't have a cracker roller you can use a cookie cutter or knife to cut into crackers and then pierce each one with the tines of a fork.
- Place each parchment paper with dough on top onto a baking sheet. This recipe will generally need two baking trays.
- Brush dough with olive oil and sprinkle with salt.
- Bake at 320F/160C for around 25 minutes or until crackers are golden and crisp. The pumpkin puree can cause the crackers to burn easily so keep an eye on them.
- Let the crackers cool on a rack before breaking into individual pieces.
Notes
Notes on Discard -
This recipe is based on a sourdough discard from a 100% hydration sourdough starter.
Notes on Pumpkin Puree -
If you can purchase canned pumpkin puree, it will give you a more consistent texture as it has a lower water content. I have made these crackers with homemade pumpkin puree because canned puree is not available where I live. Homemade pumpkin puree will require a little extra flour when you roll the crackers out.
Notes on Mixing Dough -
This dough is easy to mix in a bowl with a dough scraper or your hands. I find it easiest to use a dough scraper until the dough has just come together. I then use my hands to knead the dough in the bowl until all the ingredients are combined. Don't add additional liquid - just keep kneading til it comes together. Depending on the hydration of your pumpkin puree, you may need to add a little extra flour when you go to roll the cracker dough out.
Alternatively, you can place the dough in the fridge before you roll it out.
Nutrition
Serving: 8gCalories: 20kcalCarbohydrates: 3gProtein: 0.4gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.02gCholesterol: 1mgSodium: 101mgPotassium: 7mgFiber: 0.1gSugar: 0.1gVitamin A: 274IUVitamin C: 0.1mgCalcium: 1mgIron: 0.2mg
Tried this recipe?Share your creation with us @ThePantryMama or tag #thepantrymama!