Last summer while shopping at a local farmers market, I sampled sourdough crackers from a local vendor. 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!
- 1 cup sourdough starter Fed within the past 12 hours but doesn't need to be domed
- 1/3 cup butter, melted
- 1 cup bread flour all-purpose flour will work just as well
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- To a medium bowl, add the sourdough starter and melted butter. Stir to combine well.
- Add the flour and mix until all the flour is absorbed. You may may have to knead gently to get it combined.
- Cover the bowl with plastic wrap or a dishtowel. Place on the countertop overnight.
- The next morning, place the dough on a countertop lightly dusted with flour to prevent sticking.
- Bread apart the dough and add the salt and baking soda.
- Add any seasoning mix you like. Work the ingredients evenly into the dough.
- Divide the dough into quarters. Place 1/4 of the dough onto a sheet of parchment paper. Using a rolling pin, roll the dough as thinly as possible. Repeat this step until all the dough is rolled out.
- Using a pizza cutter or sharp knife, cut the crackers into your desired shape.
- Place the parchment paper on a baking sheet. Sprinkle with sea salt.
- Bake in a preheated 350-degree oven for 15-20 minutes until they reach the desired crispness.