Sourdough Crackers
These sourdough crackers are a naturally leavened adaptation of flatbread-style crackers. Instead of commercial yeast, we use sourdough starter for a subtle tang and deeper flavor. Rolled thin, brushed with olive oil, and baked until golden brown, they’re crisp, sturdy, and perfect for dipping or serving on a charcuterie board.
Ingredients
- 50 grams Sourdough starter active or discard
- 180 grams bread flour or whole wheat flour or a combination!
- 1 tbsp Olive oil
- 1/2 tsp Salt
- 1 tbsp Honey
- 120 grams Water
- Toppings of choice sesame seeds, poppy seeds, bagel seasoning, sea salt, parmesan cheese, etc.
Instructions
- In a mixing bowl, combine the flour and salt. In a small bowl, combine water, starter, olive oil and honey. Mix quickly with a fork before pouring over your dry ingredients. Use your fingers to mix until a shaggy dough forms and all the flour is hydrated. Let rest for 30 minutes.
- After 30 minutes, knead your cracker dough until it's smooth and pliable, about one minute. Cover the dough and allow to ferment for 4-8 hours at room temp, or 24+ hours in the fridge.
- When ready to bake, preheat your oven to 400 degrees. Brush two sheets of parchment with olive oil. Divide your dough into 4 sections.
- Place one section of dough between sheets of parchment paper and roll the dough very thin into a large rectangle. Peel off the top parchment and transfer dough to the baking sheet, keeping it on the bottom piece of parchment.
- Sprinkle evenly with desired toppings. Lightly press toppings into the dough.
- Using a pizza cutter or sharp knife, score into cracker-sized pieces. Dock the surface with a fork to prevent bubbling.
- Bake until evenly golden brown and crisp, 10-15 minutes, rotating the pan if needed for even browning.
- Repeat with remaining dough.
- Allow to cool completely on the pan or cooling rack. Break along scored lines and store in an airtight container at room temperature.