05
Jan
19

Sourdough crackers

Making crackers again, a simple dough recipe from zero waste chef. Sourdough crackers

The skill I am accomplishing here is the uniformity of the thickness of the dough. As it makes a big difference in the finished product, all the crackers bake the same and finish at the same time. Too thin and they brown to very thin crispy wafers. Too thick, a chewy not crispy texture. This will also test the resolve of the evenness heat in your oven. Rotating the racks and baking at various levels can accomplish an even baking. I also would like to convert the recipe to weight measurements for a more precise repeatability. The result though of this recipe is a very favorable cracker either alone or with a pate or fruit spread or dip. So easy once the dough is rolled out, you’ll find yourself wondering why to buy a box of crackers.

I’ve made a couple of substitutions to the basic recipe:

2/3 cup sourdough starter

3 heaping teaspoons of coconut oil (or olive oil)

3/4 cup whole wheat flour (I used all-purpose which may effect the quickness of baking and color)

1/4 teaspoon salt

1/4 teaspoon baking soda

extra coarse salt for topping (omitted so far, although I would try sesame seeds)

IMG_20181229_135128

Combine the wet ingredients in a bowl (starter and oil) add to the dry ingredients.

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I let the dough hook do all the work and made slight adjustments adding flour for a smooth dough.

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Let it rest for about 6 hours, mine rose slightly

IMG_20181229_213205

With a serrated wheel cutter used for ravoli, I made rectangular crackers.

IMG_20181229_213211

The dough with the oil content is extremely durable and stretchable, easy to roll and cut.

Second batch : double recipe, this one the dough was slightly wetter, ended rolling the dough on the cookie sheets and added docking the dough with a fork. Tasty ! I ate most of the overbaked uneven crackers. These were larger rectangles than the first batch with 2 circular samples.


3 Responses to “Sourdough crackers”


  1. January 6, 2019 at 17:28

    Haven’t made sourdough crackers before so I’ll give these a go this week. What is the ideal baking temperature and time to get best results?

    Like


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