I can never make enough of these Sourdough Crackers!
When you make your own crackers you can make sure that the ingredients are healthy. These crackers take a bit of time to cut them all out and baked in batches but they are worth it.
1/4cup butter (cut up into small pieces)
Approximately 1cup flour(whole wheat, spelt, kamut or white)
1/2teaspoon sea salt
2teaspoons of herbs, salt and/or seeds
The night before (or at least 8 hours before) mix 1 cup of your sourdough Starter with enough whole grain flour(spelt, kamut, red Fife or whole white soft) to make a stiff dough and then place on your kitchen counter overnight.
In the morning, combine the sourdough, butter and salt. Place in fridge for 1 hour or more to stiffen up the dough until you make the sourdough crackers.. Put out on a floured surface and roll out and fold until the fat is well incorporated into the dough. Preheat the oven to 375 degrees Fahrenheit and grease a sheet pan or cover with unbleached parchment paper.
Take a small portion of the dough (about 1/4 cup) and roll it out on a floured board using a rolling pin, adding flour if it’s too sticky, until it is very thin. Be careful, this is rather delicate dough so feel free to use ample flour, if necessary.Sprinkle with seeds (I like sesame), sea salt and herbs like oregano, thyme, rosemary and lightly roll these topping in.
Cut into cracker shapes using a Pizza cutter or sharp knife or fun shaped cookie cutters. Transfer the crackers to the greased cookie tray or one lined with unbleached parchment paper. Repeat with another 1/4 cup of dough until the sheet pan is filled with crackers. Bake crackers in batches as necessary for 10-15 minutes or until just golden brown. Some might cook before the others and you need to remove them as they cook.
Cheater version: Sometimes I forget to mix the dough ahead of time. When this happens I just take some unbleached organic white flour and mix it into the sourdough starter until I get the right consistency. I just proceed with the rest of the recipe without waiting the 8 hours. This also produces a product that is a bit lighter and is favored by people making the transition from white flour products to whole grain sourdough products.
Order some sourdough stater