SOURDOUGH CRACKERS

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!

I completely forgot to take pictures of the first step…surprise!

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 of 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 following 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 of dried rosemary. Work these things into the dough.

Cut the sourdough 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 sourdough 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. Mine took 17 minutes for the perfect texture and crispness.

Sourdough Crackers

This recipe for Sourdough Crackers only contains 5 ingredients. They are crispy, flavorful, and totally addictive.

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.

Appetizer

American

crackers, sourdough

Sourdough Crackers

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