Sourdough Crackers

These crackers are a great way to use your sourdough starter. The crackers have a distinct sourdough taste and texture. They are really easy to make and do not take up too much time.

I got this recipe from the King Arthur flour website here. The recipe calls for unfed starter but since I changed to a new process of maintaining a starter I have no unfed starter to discard. For this recipe I let the fed starter sit in the refrigerator for a week before using it. In summer I would let it sit out for a few hours or maybe two-three days in the refrigerator.

Maintaining a sourdough starter is easy and though it takes planning baking with sourdough is therapeutic. If you are on the fence about a starter go ahead and make one.

You will need (30 crackers)
1/2 cup whole white wheat flour
1/2 cup unfed sourdough starter
1/4 tsp. salt
2 tbsp. butter
1/2 tsp. mixture of dried oregano and basil
1 tsp. olive oil

Let the butter soften to room temperature. Preheat oven to 400 F. In a mixing bowl combine all the ingredients except the oil to form a smooth ball of dough.

Wrap the dough in plastic wrap and leave it in the refrigerator for about an hour. Lay a piece of parchment paper on a board or counter top. Lightly flour a rolling pin and the parchment paper. Place the cold dough on the board and roll it out to the thickness of a cracker.

Using a pizza cutter or knife cut out the rectangular crackers as below. Brush with the olive oil.

Bake for 20 minutes or until the crackers brown at the edges. Take them out of the oven and let them cool completely before storing.

Enjoy!