Tuesday, March 30, 2010
Since I've been experimenting with sourdough recently, I've had my eyes open for sourdough recipes. I didn't expect to find a sourdough cracker but this has become my favorite homemade cracker so far!
I found this novel recipe over at Kitchen Stewardship. It is a great way to use up any sourdough starter that you want to discard. The flavor of these crackers is wonderful. They remind me of goldfish, even though they contain no cheese! I'm glad these things are good for you because I can't keep from eating them!
The dough is soft and tender and I found it a little hard to roll out. When I baked the crackers, I found I was trying to roll them too thin. The thicker pieces puffed up into little pillows for an irresistible crunch! So don't sweat it if you don't think you have them rolled thin enough.
1 cup “discarded” sourdough starter
1/4 cup softened butter
1 cup whole wheat flour
1/2 tsp sea salt
In a large bowl, combine the sourdough and butter and mix thoroughly. Mix the salt in with 1/4 cup flour and add to the sourdough mixture. Knead it all together in the bowl, adding as much flour as necessary to make a stiff dough. Cover the dough with plastic wrap or put a lid on the bowl to prevent it from drying out. Leave the dough at room temperature overnight.
Seven or more hours later, preheat the oven to 350 degrees.
Divide the dough in four portions. Roll it out on a nonstick baking mat or parchment paper using a rolling pin, until it is very thin.
Garnish if desired. (I like a little garlic powder.)
Transfer to your baking sheet. Cut the dough vertically and horizontally into quadrangles with a pizza cutter. Bake for 15-20 minutes or until just golden brown.