Sourdough Crackers

I'll be honest- I think making crackers sounds weird. It sounds hard. It sounds like- "That wacky lady over there makes her own crackers!"


So I'm slightly hesitant to tell people I make crackers. But guys- these are crazy easy and so good! Kids or not- we all want a good cracker once in a while.

Sourdough Crackers
from here

Ingredients:

1 cup “discarded” sourdough starter
1/4 cup room temperature coconut oil (or butter- or I’m sure olive oil would work too.)
1 cup whole wheat or spelt flour, or as much as you need to make a stiff dough
1/2 tsp sea salt
Olive oil for brushing
Coarse salt (such as kosher salt) for sprinkling on top (or you could use garlic salt, Italian seasoning, etc.)

In a large bowl, combine the sourdough starter, oil, flour and salt. It should make a firm but pliable dough. Cover the dough with plastic wrap and leave the dough at room temperature for at least seven hours. (I usually mix it up at night and let it sit out overnight- the longer it sits- the more sour it gets.)

7 +  hours later, preheat the oven to 350 degrees.

Spray the bottom of your baking sheet with oil, (Or use a silpat or other nonstick baking mat). Use a rolling pin and roll the dough onto the cookie sheet until it is very thin. (Level of thickness= your preference. I usually use 1.5 cookie sheets to roll out a batch.) *I've used a stone bar pan and a regular baking sheets sans the baking mat and I can't tell the difference. Don't tell anyone I just said that.

Pour or spray a little bit of olive oil on the rolled out dough and spread it to the edges of the dough with your hand (or a pastry brush if it suits you…).  Sprinkle with coarse salt.  

Cut the dough in whatever shape you want your crackers. Bake for 15-20 minutes or until just golden brown.  

I like to cook the crackers for 15 min- then turn off my oven and leave them there to cool. It makes them extra crispy (without being burned:)

Freezing: This dough also freezes very well. After it has soaked for 7+ hours, place it in a baggie in the freezer. When you are ready for crackers- let the dough thaw on the counter for 1-2 hours- then roll it out and cook.