Sourdough Crackers

Ingredients

  • 1 cup (110g) whole wheat flour
  • 1/2 tsp sea salt
  • 1 cup (250g) sourdough starter
  • 1/4 cup (55g) unsalted butter, room temp
  • 2 TB dried herbs of your choice
  • oil for burhsing
  • coarse salt (Kosher) for sprinkling on top

Info

  • Prep: 25
  • Cook: 20
  • Serves: 100 crackers
  • Source
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Directions

  1. Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth(not sticky), cohesive dough.
  2. Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
  3. Preheat the oven to 350°F.
  4. Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
  5. Working with one piece at a time, roll the dough to about 1/16“ thick. The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible.
  6. Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.
  7. Cut the dough into 1 1/4” squares; a rolling pizza wheel works well here.
  8. Prick each square with the tines of a fork.
  9. Bake the crackers for 20 to 25 minutes, until the squares are starting to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly.
  10. When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage.
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