Recipe for Crunchy Sourdough crackers
Recipe for Crunchy Sourdough crackers
Recipe for Crunchy Sourdough Crackers
Many think baking crackers are a waste of time, since there are so many varieties at the store. However, you’ll appreciate the recipe for this fresh, crisp taste of this crunchy sourdough cracker! However, this recipe is missing something….bad ingredients! Other crackers contain nasty oils and preservatives. Not this cracker. This creative creation can be customized in so many ways! This particular recipe is great because it utilizes a fermented sourdough starter. The crackers are so delicious with soup or as snacks by itself!
Why Sourdough?
When I first started working with sourdough bread, crackers or pita, I was looking for a sourdough recipe that didn’t have to be watched to determine when the starter was at it’s peak to use it. Also, my body seemed to adjust well to this sourdough bread even though I try to stay away from wheat. If I eat fermented wheat bread, it really doesn’t bother me unless I eat a LOT. When I look at the foods recommended for my blood type, it tells me that rye is neutral for me, so I set out to find a sourdough rye recipe that could maybe even be beneficial for me. (Check out the D’Adamo website, ForYourtType.com to find out more about blood type foods.) However, certain fermented foods are tremendously healthy for all blood types (in my opinion) and are really fascinating to learn about. It is worth the effort to learn!
Read more about developing the starter here. Then, come back here with your starter, and make crackers with me!
apply your favorite topping before you bake
Ingredients for Sourdough Crackers
3/4 – 1 c of flour (wheat or rye; this looks like a good one)
1 tsp to 1 tblsp of maple syrup (can use honey; preferable local and not crystalized)
1/2 cup of mature sourdough starter (wheat or rye) (see my blog on how I created my own starter)
a few tablespoons of water on hand to help the dough come together
salt to taste
optional herbs such as rosemary, thyme, parsley, chickweed
cutting tools for designs in your crackers
Instructions
1. Mix all ingredients together with a pinch of salt. Do not include any herbs at this point, unless you want to. (Add more salt later to taste.) If the ball seems crumbly, add a little water (teaspoon at a time), until ball pretty much sticks together but isn’t too wet.
2. Wrap the dough ball in a beeswax wrap or plastic wrap and put into the fridge for 20 minutes.
3. Split the dough in half and work on half at a time. Roll dough in between 2 pieces of parchment paper, lightly floured if needed.
4. Roll into a square shape. Sprinkle with herbs, salt or preferred toppings. Use a cutting utensil to scribe in designs. Cut with a pizza cutter to create square shapes for crackers.
5. Place into a 400 degree oven, with parchment for approximately 10 minutes. Flip (optional and make for an additional 5-7 more minutes until golden.
6. Remove from oven, allow to cool for a few minutes then carefully break apart in scored areas.
7. Top with cheese or your favorite spreads!
Verily, verily, I say unto you, Except a corn of wheat fall into the ground and die, it abideth alone: but if it die, it bringeth forth much fruit.
Sourdough related equipment or shopping ideas
Equipment Used:
Try this for an alternative loaf pan!
Weck Jars (for keeping sourdough)
Blood type test
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You'll appreciate the crisp taste of this crunchy sourdough cracker!
Ingredients
3/4 - 1 c of flour (wheat or rye; this looks like a good one)
1 tsp to 1 tblsp of maple syrup (can use honey; preferable local and not crystalized)
1/2 cup of mature sourdough starter (wheat or rye) (see my blog on how I created my own starter)
a few tablespoons of water on hand to help the dough come together
salt to taste
optional herbs such as rosemary, thyme, parsley, chickweed
cutting tools for designs in your crackers
Instructions
1. Mix all ingredients together with a pinch of salt. Do not include any herbs at this point, unless you want to. (Add more salt later to taste.) If the ball seems crumbly, add a little water (teaspoon at a time), until ball pretty much sticks together but isn't too wet.
2. Wrap the dough ball in a beeswax wrap or plastic wrap and put into the fridge for 20 minutes.
3. Split the dough in half and work on half at a time. Roll dough in between 2 pieces of parchment paper, lightly floured if needed.
4. Roll into a square shape. Sprinkle with herbs, salt or preferred toppings. Use a cutting utensil to scribe in designs. Cut with a pizza cutter to create square shapes for crackers.
5. Place into a 400 degree oven, with parchment for approximately 10 minutes. Flip (optional and make for an additional 5-7 more minutes until golden.
6. Remove from oven, allow to cool for a few minutes then carefully break apart in scored areas.
7. Top with cheese or your favorite spreads!
Prep time: 15
Cook time: 20
Total time:
Servings: 16
Serving size: 2 crackers
Meal type: Breakfast, Lunch, Dinner, Sidedish, Appetizer, Fermented, Sourdough
Special Equipment needed: baking pan, parchment paper