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Sourdough Crackers Recipe

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This recipe for Sourdough Crackers, by , is from RO COVID COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Susan Johnston

Category:
Category:

Ingredients:  
Ingredients:  
1 cup (113g) King Arthur White Whole Wheat Flour
1/2 tsp sea salt
1 cup (227g) sourdough starter, unfed/discard
4 tbsp (57g) unsalted butter, room temperature
2 tbsp dried herbs of your choice, optional
oil, for brushing
coarse salt (such as kosher or sea salt) for sprinkling on top

Directions:
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.

ŠKing Arthur Baking

Preparation Time:
Preparation Time:
1 Hour 25 minutes

 

 

 

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