May 06, 2024
Recipe: Sourdough Graham Crackers for Campfire S'mores
Unleash the magic of the great outdoors with our heavenly Summit Sourdough Graham Cracker recipe, for homemade sourdough graham crackers of course! Crafted with care and designed for unforgettable camping adventures, these crunchy delights are the key to creating the ultimate s'mores experience around the campfire. Get ready to elevate your outdoor escapades with the irresistible flavor and rustic charm of artisanal baking beneath the starlit sky. I designed this recipe to be crohn's disease friendly as almost all recipes that I've ever come across include whole wheat flour - which is just too hard to digest.
Why Sourdough Graham Crackers for Camping (or Snacking)?
Take your camping cuisine to the next level with our campfire-friendly sourdough graham crackers! These crackers are the perfect foundation for crafting mouthwatering s'mores by the fire. Whether you're roasting marshmallows, swapping stories, or simply soaking in the serene beauty of nature, these crackers are a must-have for any camping excursion.
Why Sourdough Graham Crackers for Camping (or Snacking)?
Take your camping cuisine to the next level with our campfire-friendly sourdough graham crackers! These crackers are the perfect foundation for crafting mouthwatering s'mores by the fire. Whether you're roasting marshmallows, swapping stories, or simply soaking in the serene beauty of nature, these crackers are a must-have for any camping excursion.
INGREDIENTS:
- 115g butter; room temperature and softened
- 140g brown sugar
- 100g honey
- 1 tsp. vanilla
- 120g summit sourdough discard
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 3/4 tsp. baking soda
- 265g flour ( I use Great Plains Strong Bakers Flour)
- white sugar for dusting
PROCEDURE:
- In the bowl of your stand mixer add the butter and brown sugar and whip together using your paddle attachment.
- Once smooth, add the honey and vanilla and continue to whip.
- Next add your discard, salt and cinnamon and continue to whip.
- Add your flour and baking soda and mix until combined. Your dough will resemble sticky cookie dough - do not add extra flour.
- Transfer your dough to plastice wrap and wrap up tightly. Refrigerate minimum 4-6 hours or until the next day before proceeding to the next step.
- Once your dough is ice cold, it will become extremly firm. Too warm and it will be a sticky mess that can't be rolled out.
- Preheat your oven to 350F when you are ready to roll out and bake your sourdough graham crackers.
- Roll out your crackers to be approximately 1/8" thick - you can use 2 sheets of parchment paper with rice flour and a rolling pin, but I like to dust my dough with rice flour and roll the sheets through my pasta machine. It makes the dough uniform and the rice flour prevents the dough from sticking. Typically It needs 2 passes to flatten out, without breaking. This part of the process can be time consuming. If you find your dough is sticking to everything, it's not cold enough.
- Transfer your rolled out sheets of dough to a parchment paper lined cookie sheet and use either a knife or pasta wheel to cut your crackers to your desired size.
- Use a fork and prick each cracker once or twice to prevent them from puffing up in the oven.
- Sprinkle with white sugar on top, and bake off at 350F for 20 - 22 minutes.
- Once cooked, allow the graham crackers to sit on the cookie sheet an additional 10 minutes before moving, breaking (or eating!) This will allow them to finish firming up, and become snappy.
Sooooo Good!!! Had no problem rolling them out…I have a stainless steel rolling pin. Will definitely be adding these to the cookie rotation at our house!
Thanks!