Sourdough Starter Crackers
QUARANTINE LIFE has me like…..
No, but seriously – being “stuck” at home with my family has allowed us to really re-center and get back to doing the things that we “don’t have time for” in our regular crazy lives. Re-Starting this blog being one of them! Spending time not only COOKING in our kitchen (which we do a ton of, no matter how busy we get) BUT also spending that time CREATING in our kitchen (and more importantly for this blog – PHOTOGRAPHING what we cook) are just some of the hidden perks. Speaking of photography… we used to have a photography business, but then we had kids & that dissolved. Although we still have tons of equipment, time is of the essence; so for now I’m switching to using my IPhone 11 Pro to shoot my Blog Photos – we’ll see how it goes.
BUT – the reason you are here THE CRACKERS!!!
I, like many people have turned to SOURDOUGH (this was really just a convienent excuse, it is like my favorite all-time bread! More on the actual starter later. So I have this discard, and I have time, and I have hungry mouths so feed …welcome crackers.
WHO KNEW YOU COULD MAKE YOUR OWN CRACKERS!? So yeah, I won’t be making these like every day, but they are totally easy and accessible and fun and customizable …so have at it!
Sourdough Starter Crackers
Sourdough Crackers – adapted from An Oregon Cottage
- 1 cup sourdough starter
- 1/4 cup butter or coconut oil (softened)
- 1 teaspoon honey
- 1 cup whole wheat pastry flour + extra for rolling
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- olive oil + salt for topping
- rosemary/optional seasonings
- Mix the starter, butter, and honey in a large bowl.
- In a small bowl, mix 1/4 cup of the flour with the salt and baking soda. Add to the large bowl and mix until smooth.
- Add the remaining 3/4 cup flour, a little at a time, until smooth/stiff dough forms. You MAY need more/less flour – depending on how wet your starter was.
- Let the dough rest for 10 minutes. AND Preheat the oven to 350 degrees.
- Turn the dough out to a well-floured surface and divide into three portions. Roll out one portion, keeping the remaining dough covered, until about 1/8 inch thick. Use plenty of flour and turn as necessary to keep from sticking.
- Use a pizza wheel to cut into squares and transfer to a silicone or parchment lined baking sheet. Fill the pan (they don;t spread) but make sure they aren’t overlapping.
- Spray (or brush) the crackers with olive oil- just make sure all the crackers get a bit of oil- and sprinkle very lightly with a fine salt. Don’t use too much- it really makes them makes them too salty.
- Bake for 8 to 9 minutes, rotating the pan as needed, until medium brown. Remove crackers to a cooling rack as they brown and return pan to oven as needed to brown all the crackers.
- Repeat with remaining dough while the first batch is baking.
Feel Free to FLAVOR these however you want – I added about 1/2 tsp of Rosemary to ours while mixing & even sprinkled some extra on top
And Now, I leave you with this – Today’s Question of the Day …What recipe have you recently tried that you thought you never would?