Sourdough crackers is amazingly moorish! Yum! These crackers are also a good way to use up sourdough discards (whenever you have some). And versatile, depending on the topping you use.
Original Recipe from: kingarthurflour.com Sourdough Crackers
Below is just my (adapted) short-hand version for myself.
Substitute or adj. qty according to personal preference
Ingredients
Dough, Mix Together:
- sourdough starter (unfed) – 248g
- AP flour – 1C/118g
(or ½ ½ AP & wholemeal) - salt – ½ tsp
- butter – 57g (or 4T olive oil)
- dried herbs (opt)
Topping/Brushing
- oil – for brushing on top (or spritz with H2O)
- choice of coarse salt/ grated cheese/sesame/Deliciou seasoning – for sprinkling on top
Steps (summary)
2) cut into ½. Roll into 2 rectangular blocks. Wrap in clingwrap.
3) (opt) refrigerate for ½ hour
4) on floured surface and on dough, roll out thinly, about 1/16″ (nb. this is a sticky dough. Will have to flour regularly.)
5) lightly brush with oil (or spritz with water). Sprinkle topping (salt/cheese/sesame). Place on parchment paper or silicone mats
6) cut into shapes or bake full sheet to be cracked later
(Tip: or lightly score before baking so that cracking later is easier)
7) bake. May need to switch top and bottom layers to get even browning.
8) cool, break apart
9) can be stored in air tight container
Conventional Oven:
170C/15-20mins
Air Fryer:
160/20-25 mins
References:
thespruceeats.com: Seeded Sourdough Crackers
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