I’ve been making sourdough for over 10 years and I wish I’d had tried these crackers sooner! They are very easy to make and are a veritable umami bomb of flavor. The tangy quality of the lactic acids in the starter produces a tastes reminiscent of Parmesan cheese. This is an excellent use for excess sourdough starter that we are generating during the Covid baking epidemic.
My starter is 25% wholegrain organic rye, 25% organic wholewheat and 50% organic all purpose white flour. It is 100% hydration meaning that it is half flour and half water by weight. It is a thick pancake batter consistency. Any sourdough starter will work and flavors will vary depending on your starter. If your starter is thicker just add water.
The crackers are 100% highly fermented flours which improves digestibility and nutrient availability.
Butter will result in a more tender, flakier texture while olive oil tends to produce a slightly sturdier cracker.
Any type of toppings can be added for flavor and texture. Some favorites are flake salt (black), sesame or caraway seeds, herbs de Provence and edible flower petals which are more decorative than flavorful.
To get started you will need:
¾ C inactive (unfed and straight out of the refrigerator) starter
2 T unsalted butter or olive oil
½ t salt
Flake salt for the top plus any additional toppings
Preheat oven to 325F
Whisk together: starter, oil or melted butter, salt.
Line a cookie sheet with parchment or a silicone baking mat
Spread the batter evenly on the pan. Don’t worry about getting it all the way to the corners. It also does not need to be crazy thin. This amount will mostly fill up a standard household baking sheet. A rubber bowl scraper or an off set spatula works well for spreading the batter.
Bake for 10 minutes and then score with pizza cutter or a knife
Bake another 40-50 minutes until they are golden and firm.
Cool on wire rack and enjoy!
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