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Sourdough Graham Crackers

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As I was making a fresh batch of soaked graham crackers this week I thought it might be fun to try making sourdough graham crackers. Rebecca and I set to work right away πŸ™‚  I used this recipe as my base and adjusted it to use my sourdough starter.

The graham crackers turned out quite well. I think I made them a little too thin, so they are quite crispy. But still delicious. I also used all coconut oil (out of convenience…it’s hot enough that it’s already liquid…so I didn’t have to add a step of melting anything πŸ™‚ instead of all butter or a butter/coconut oil combo. I think using all coconut oil makes them a little more crumbly. Next time I’ll use some butter. But if you can’t have dairy using all coconut oil definitely works.

I love graham crackers. And this is another great, healthy variation. A perfect snack for kids or adults.

I wasn’t able to get many photos…I had a little boy in my arms that had just woken up from a short nap πŸ˜›

This post is linked to Fat Tuesday and Real Food Wednesday and Fresh Bites Friday.

Sourdough Graham Crackers

1 1/2 cups whole wheat flour
3/4 cups sourdough starter

1/2 cup rapadura (dehydrated cane sugar)

1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
4 – 6 Tbsp. honey
1 tsp. vanilla
1 stick butter or 1/2 cup coconut oil, melted (Works very well to use half butter and half coconut oil)

Heat oven to 350. Melt butter/coconut oil in sauce pan. Set aside. In a mixing bowl, stir together flour, sugar, baking powder, baking soda, salt and cinnamon. Add the liquids: honey, sourdough, vanilla, butter. Stir well until a nice ball of dough is formed – not crumbly (if too dry add more butter/coconut oil or honey). Taste the dough for sweetness. Add a little rapadura or honey if the dough is too sour. It will get a little sweeter as you bake it.

Split dough into 2 equal parts. Cut 3 pieces of parchment paper the size of a cookie sheet. Lay one piece on table. Put 1/2 of dough on the paper. Lay a 2nd piece of parchment on top of dough. Squish the dough down a little with your hand. Use a rolling pin to roll the dough between the parchment paper. Roll until the dough until it is about 1/8 in. thick. Remove the top piece of parchment paper. Cut into squares (with pizza cutter). If the dough sticks to the pizza cutter wait until the crackers have been baking 5 – 8 minutes to cut them (pull them out, cut and put them back in). Place the dough on a baking sheet (on the parchment paper…just move the whole thing onto the baking sheet). Repeat for other half of dough.

Bake for 12-18 minutes, until the crackers are just barely turning golden. Let cool completely. Store in airtight container or in the freezer.


  1. Salem says:

    Have you ever done these by letting the sourdough and flour to soak for several hours? I’m too sensitive to flour that hasn’t soaked/fermented for at least 12 hours, but I am having a hard time finding a graham cracker recipe that has them soak together for very long. Do you think it would work just as well? Thanks for sharing this.

    • Mary says:

      I have not made these in a couple years, Salem. This is the only way I’ve made them. But it would be a good idea to soak the flour for sure! You could try just mixing the starter and flour and letting them set for a long time, then add the remaining ingredients and proceed. Else I have recipes for soaked whole wheat graham crackers and soaked gluten free graham crackers on my site (just search for graham cracker) that you could try.

    • Hi Salem,

      I am also very sensitive to wheat that has not fermented for 12 hours. I made these and this is what I did–I added the flour to the starter the night before along with the sugar and butter (next time will use coconut oil). I added the remaining ingredients in the morning and just mixed them really well. These graham crackers were AMAZING!! The texture and taste was awesome and they didn’t bother my tummies nor my kids’ tummies πŸ™‚

      Thanks, Mary for a great recipe!

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