Sourdough Whole Wheat Crackers

I found this recipe while looking for ways to use up extra sourdough starter. Once I started to make bread regularly, I wanted to do more than just dispose of the additional amounts. These crackers are simple, delicious and amazingly easy. Not only that, they can be made in under an hour or in phases, fitting into a busy schedule. I have adapted the original slightly to make it even quicker.

If you don’t know how to create a sourdough starter, an expert website called The Kitchn has a great how-to link for making your starter

sourdough crackers

1 cup unfed sourdough starter (take this amount out before you feed your starter for further bread-making)

1/4 cup butter or coconut oil

1 tsp honey

1 cup while wheat flour (you can substitute spelt flour if you wish)

1/4 tsp sea salt

1/4 tsp baking soda

1 tbsp fresh or 1 -1/2 tsp dried herbs (rosemary works well, also oregano and/or thyme)

olive oil plus salt for topping

flour for rolling (all purpose flour works just fine)

Mix the starter, butter, honey in a large bowl.

In a small bowl, mix 1/4 cup of the flour with the salt and baking soda. Add to the large bowl and mix until smooth (it will bubble, it’s just the baking soda).

Add the remaining flour, 1/4 cup at a time, along with the chopped herbs, until you reach a smooth, stiff dough. Refrigerate the dough for at least 10 minutes. It can be wrapped in plastic wrap and kept up to 3 days.

Preheat the oven to 350F/175C convection, or 375F/190C.

Turn the dough out onto a well-floured surface and divide into 3 portions. Keep 2 portions covered and place the other between 2 pieces of parchment paper. Roll this piece out, adding a bit of flour to keep the dough from sticking to the paper too much. It needs to be very thin (about 1/8 inch thick).

Spray or brush the crackers lightly with olive oil. Dust lightly with sea salt, then cut into rectangles or squares, even diamonds work (rows about 2 fingers wide, then pieces of a size you like).  If you have a pizza wheel or pasta cutting wheel, these tools work well to cut the crackers.

Using a metal spatula, slide the crackers onto a baking sheet lined with parchment or a silicone sheet. The crackers will not expand during baking so they can be placed close together.

Bake 10-15 minutes, until crackers are golden brown and crispy. (Depending on your flour, they make go a bit darker but don’t worry – they will taste great.) If they are not crispy once out of the oven, they will be really soft when you go to eat them. You may need to remove some crackers sooner than others – just put them on a cooling rack.

Repeat the rolling, cutting and baking procedure with the other 2 pieces of dough.

Store baked crackers in an airtight container.


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