Rye Sourdough Crackers

crackers

I like crackers. And, I hate to waste food, so I’m always looking for good ways to use the discard sourdough starter. This recipe is on King Arthur Flour  KAF is a great source for sourdough ideas and tutorials!

I tweaked the recipe by using 100% rye flour and added 1 T. fennel seeds, 1 t. anise seeds, and 1 t. caraway seeds, omitting the rosemary. I also tried the rosemary. Didn’t like so much. I tried 1 T. garlic powder. Liked. But the fennel, anise, and caraway won the contest.

To make a great cracker you need to roll out the dough very thin. Put plastic wrap between your roller and the dough. I suggest kosher salt for the topping.

These crackers don’t last very long so I often keep my starter going just to provide for the next batch of crackers.

Sourdough Crackers
 
  • 113g King Arthur Premium Whole Wheat Flour or White Whole Wheat Flour
  • 1/2 teaspoon sea salt
  • 248g sourdough starter, unfed/discard
  • 57g unsalted butter, room temperature
  • 2 tablespoons dried herbs of your choice, optional
  • oil for brushing
  • coarse salt (such as kosher or sea salt) for sprinkling on top

Directions

  1. Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth(not sticky), cohesive dough.
  2. 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.
  3. Preheat the oven to 350°F.
  4. Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
  5. 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.
  6. 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.
  7. Cut the dough into 1 1/4″ squares; a rolling pizza wheel works well here.
  8. Prick each square with the tines of a fork.
  9. 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.
  10. 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.

2 thoughts on “Rye Sourdough Crackers

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s