Sourdough Artisan Crackers - crisp!
Sourdough has many healthy benefits - aiding with digestion, improving gut health and bioavailable nutrients. It also decrease blood sugar glycemic index. These are great crackers for soup, or cheese plate.Want them flat - prick the dough with a fork. Want it to puff, don't prick.
Ingredients
- 1 cup sourdough starter or discard
- 1/2 cup bread flour or all purpose flour
- 1/2 cup whole wheat or spelt
- 3 tbsp olive oil
- 1/2 tsp sea salt or himalayan salt
- 1/2 tsp baking soda
MIX all together whisk then by hand. Once smooth, add seeds and herbs and mix by hand, create a ball.
Note if you want two types of crackers, split dough into two balls, then add half as much seeds with half as much herbs of your choice to that ball. And different flavor to the second ball.
- 1 tbsp herbs Choose: 1) herbs de province, or 2) mix of rosemary, thyme, basil 3) Italian herbs or 4) dill & garlic powder 1/2tbsp each,
- 1 tbsp sesame seeds
- 1 tbsp flax seeds
Instructions
- In medium bowl, combine sourdough starter or discard with olive oil. Mix with whisk.
- Add flours, backing soda, herbs and salt. Mix by hand
- Add seeds. Mix thoroughly and knead until all is incorporated
- Shape into two balls or log, place in bowl cover with plastic or clean towel put in a consistent warm spot for 30 min. to 3 hours to overnight.
- Preheat oven to 325oF (160oC).
- Work with one ball at a time, lightly flour a piece of parchment (approximately the size of baking sheet). Roll out dough to about 1/4" (0.6 cm) thick, as thin as possible.
- If you forgot to add seeds and herbs, sprinkle some on now, use less amount.
- Prick dough if you want flat crackers. Don't prick if you want puffed crackers.
- Then cut rolled out dough into squares or rectangles.
- Place crackers on parchment paper on baking sheet, separate from each other.
- Bake for 15 min at 325oF (160oC).
