Wednesday, June 29, 2011
I shared this recipe several years ago, but it is still a family favorite. Since I've been sharing sourdough recipes recently, I thought I'd post it again.
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.The easiest way I found was to roll them on parchment or a silicone mat and then transfer to the baking sheet. I've also rolled them directly on a baking sheet with no sides. And I've also tried using my pasta roller. All methods work. And the effort is so worth it!
1 cup sourdough starter
1/4 cup softened butter or lard
1 cup whole wheat flour
1/2 tsp 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. The amount of flour needed will vary depending on how thick your starter is. I usually use the whole cup.
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 or several hours.
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 or rosemary.
Transfer to your baking sheet. Cut the dough vertically and horizontally with a pizza cutter.
Bake for 15-20 minutes or until just golden brown. If you rolled the dough very thin - such as with a pasta roller, you may only need to bake 10 minutes.
Watch your children devour these before they have a chance to cool.
Variations: You can also add seasonings and spices directly into the dough. Chili powder, rosemary, Italian seasoning, and garlic powder are all options.