We’re having a grand old time, playing with our sourdough starter. As long as you’ve got the darn thing bubbling away on the counter, why not use it to make all manner of delicious snacks?
These crackers are some of the best we’ve eaten, thin and crunchy and full of sourdough flavor. They’re also so simple to make, requiring just 15 minutes of prep time, and another 15 to bake each sheet. They can become hearty and wholesome, with the addition of pumpkin and sunflower seeds, or light and herbal, as we’ve done here, with a simple salt and pepper blend sprinkled alongside some fresh sprigs of rosemary. We find ourselves adding more flour to the starter, in order to make larger batches of crackers, to say nothing of bread, crumpets…and more.
In a medium mixing bowl, combine 1 cup of sourdough starter with 1 cup flour.
Melt 1/4 cup of butter and mix gently. Add enough extra flour to create a stiff dough; depending on the consistency of your sourdough starter, you may need another tablespoon or two of flour.Cover the dough and let it rest for 10 minutes.
Roll the dough out very thin, or use your fingers to press it firmly onto a greased cookie sheet. If you have several cookie sheets, just roll the dough out directly on the sheet. If you will need to cycle the crackers through, roll the dough out onto a marble slab, or other non-stick surface, and season the crackers before using a thin metal spatula to transfer them to the baking sheet. One batch of dough can be divided into 4 or 5 portions, with each portion of dough rolling out to fill most of a standard cookie sheet.
Baste the dough with a generous portion of olive oil, so that all surfaces of the dough are covered.
Sprinkle salt, pepper, and other mixed herbs to taste, over the surface of the crackers. Thyme or rosemary are both delicious, with nothing but a little salt and pepper to accompany them. Or use a salt and herb blend, like our own Herbes De Ben Lomond!
Cut dough into squares, or whatever shape you desire. A pizza cutter works well for this, or a sharp knife. If you have not already done so, transfer the crackers to a greased cookie sheet.
Bake at 350 degrees for 10 minutes. They will likely take another 5 or even 10 minutes, depending on how thinly you have rolled the dough. They are done when they begin to turn a light golden color. Keep checking them, as they tend to cook quickly, and are at their best when they are just beginning to turn the color of pale golden toast.
Remove the crackers from the hot cookie sheet and place them on a plate to cool. When they are cool to the touch, eat ‘em!
They can be stored in an airtight container for a week.
It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.