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.
- 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.