Last summer while shopping at a local farmers market, I sampled a sourdough cracker. I could have eaten her entire supply. I’ve tried several recipes but they were either too dense, not crisp enough, or just not tasty enough. Last night, I decided to try one more time. This is the result and they were wonderful!
I completely forgot to make pictures of the first step…surprise!
1 cup sourdough starter (fed within the past 12 hours but doesn’t have to be domed)
1/3 cup melted butter
1 cup flour
In a medium bowl, add the starter and butter. Mix well. Stir in the flour and mix until the starter has absorbed all the flour. You are looking for a stiff dough so your amount of flour may vary depending on the type flour you are using. I used bread flour for this recipe. If it becomes too difficult to stir, knead gently in the bowl.
Cover and let it sit overnight or for at least 8 hours.
The next morning, place your dough on the counter, gently breaking it apart with your fingers. Sprinkle 1/4 teaspoon salt, 1/4 teaspoon baking soda, and any other additions you would like to add. I used 1 teaspoon dried rosemary. Work these things into the dough.
Cut the dough into quarters. On parchment paper or a silpat, roll out the dough as thin as possible. The thinner the dough, the crisper the cracker. Sprinkle with coarse sea salt. Using a pizza cutter or knife, cut the dough into squares.
It’s a good thing I like the rustic look because some of my crackers are a really weird shape.
Bake in a preheated 350 degree oven for 15-20 minutes (depending on the thickness of the dough.) If they aren’t as crisp as you would like them return them to the oven for a few more minutes.