Sourdough Crackers
This is a wonderful recipe for using excess/discard sourdough starter. I like to stockpile my excess in a jar in the refrigerator until I have generated enough to make this recipe. The product is a weighty, yet flaky cracker that can handle a healthy scoop of hummus or other preferred dips.
Yields: 50 1” x 2” crackers
Prep time: 20 mins
Bake time: 20 mins
INGREDIENTS
225 g sourdough starter
100 g Honoré Hourani flour
1/2 tsp flaky, high-quality sea
salt, plus more for on top
4 tbls unsalted butter, at room
temperature
2 tbls dried herbs, nuts or
seeds of your choice (e.g.
rosemary, thyme, oregano,
sesame or flax)
Olive oil, for brushing
METHOD
1. In a large bowl, using your hands, incorporate sourdough starter, flour, 1⁄2 teaspoon salt, butter, and herbs together, until fully incorporated.
2. Divide dough in half and shape into a small rectangular slab (approximately 1⁄2”-3⁄4” in thickness). Wrap and refrigerate for 1 hour, until the dough is firm.
3. Preheat your oven to 350°F. Lightly flour two large sheets of parchment.
4. Place one dough rectangle onto the floured parchment and roll the dough until it is about 1/16” thick.
5. Transfer dough and parchment together onto baking sheets. Lightly brush top of dough with oil and then sprinkle with your flaky sea salt.
6. Cut the dough into 1” x 2” squares.
7. Prick each cracker a couple of times with tines of a fork.
8. Bake the crackers for 20 to 25 minutes, until they are starting to brown around the edges. Rotate baking sheet midway through baking to ensure crackers brown evenly.
9. Remove the crackers from the oven and place on a rack to cool.