These were easy to make and had an amazing taste.
Here is the recipe for you.
Sourdough Crackers (from I'm Naturally Simple)
1 Cup Sourdough Starter
1 Cup(ish) Flour
1/4 Cup Melted Butter (I substituted coconut oil the second time I made these and it worked beautifully)
Salt and/or Spices of your choice
... Melted Butter or Olive Oil (your choice, I used olive oil)
Combine flour, starter, and butter. Add enough flour to form a stiff ball. Cover and let sit aside for at least 10 minutes.
After 10 minutes has passed roll dough out very thin. Baste with melted butter or olive oil, sprinkle with salt and/or spices to taste. Cut dough length wise then cross wise to create cracker shapes. Transfer to baking sheet. Prick the top of each cracker with a fork.
Bake at 350° for 10 minutes. After 10 minutes has passed begin checking your crackers. Depending on how thin you rolled them will depend on how quickly they cook. My batches average 14 minutes. You want the cracker to be crisp and lightly browned. These burn quickly so pay close attention.
Remove from oven and let cool. Leave them on the cookie sheet as they continue to crisp as they cool. Cool completely before transferring to storage container.
Enjoy!
Don't forget to try these with our South African (whole wheat culture) or our Polish or New Zealand (rye culture).
Please share with us your twist on this recipe!
Here is the recipe for you.
Sourdough Crackers (from I'm Naturally Simple)
1 Cup Sourdough Starter
1 Cup(ish) Flour
1/4 Cup Melted Butter (I substituted coconut oil the second time I made these and it worked beautifully)
Salt and/or Spices of your choice
... Melted Butter or Olive Oil (your choice, I used olive oil)
Combine flour, starter, and butter. Add enough flour to form a stiff ball. Cover and let sit aside for at least 10 minutes.
After 10 minutes has passed roll dough out very thin. Baste with melted butter or olive oil, sprinkle with salt and/or spices to taste. Cut dough length wise then cross wise to create cracker shapes. Transfer to baking sheet. Prick the top of each cracker with a fork.
Bake at 350° for 10 minutes. After 10 minutes has passed begin checking your crackers. Depending on how thin you rolled them will depend on how quickly they cook. My batches average 14 minutes. You want the cracker to be crisp and lightly browned. These burn quickly so pay close attention.
Remove from oven and let cool. Leave them on the cookie sheet as they continue to crisp as they cool. Cool completely before transferring to storage container.
Enjoy!
Don't forget to try these with our South African (whole wheat culture) or our Polish or New Zealand (rye culture).
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