I’ve been working with sourdough starter since the COVID-19 quarantine has left me with extra time on my hands. One of the things I’ve hated is tossing out part of the starter when I feed it. I just recently found out that there are even recipes that use the discarded starter! I’ve made these twice and they disappear quickly.
The basic recipe I’m using is from King Arthur Flour’s site and this is my modification of the original recipe, since they leave the choice of seasoning to you.
Ingredients
Herb Mixture
Instructions
Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth (not sticky), cohesive dough.
Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
Preheat the oven to 350°F.
Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
Working with one piece at a time, roll the dough to about 1/16" thick. The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible.
Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.
Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here.
Prick each square with the tines of a fork.
Bake the crackers for 20 to 25 minutes, until the squares are starting to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly.
When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage.
NOTE: If the center crackers are not dry enough, leave them out to dry for an hour or two.
The basic recipe I’m using is from King Arthur Flour’s site and this is my modification of the original recipe, since they leave the choice of seasoning to you.
Ingredients
- 1 cup (113g) King Arthur White Whole Wheat Flour
- 1/2 teaspoon sea salt
- 1 cup (248g) sourdough starter, unfed/discard
- 4 tablespoons (57g) unsalted butter, room temperature
- 2 tablespoons dried herbs of your choice (see my herb mixture below)
- oil, for brushing
- coarse salt (such as kosher or sea salt) for sprinkling on top
Herb Mixture
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp basil
- 2 Tbl Parmesan cheese
Instructions
Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth (not sticky), cohesive dough.
Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
Preheat the oven to 350°F.
Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
Working with one piece at a time, roll the dough to about 1/16" thick. The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible.
Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.
Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here.
Prick each square with the tines of a fork.
Bake the crackers for 20 to 25 minutes, until the squares are starting to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly.
When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage.
NOTE: If the center crackers are not dry enough, leave them out to dry for an hour or two.
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