Whole Wheat Sourdough Crackers2014-07-04
- Prep Time : 8:00 h
- Cook Time : 15m
- Ready In : 8:20 h
This recipe calls for softened butter, but I used a mixture of butter and bacon fat (yum); you could also use rendered lard, palm shortening or coconut oil.
You could substitute the whole wheat flour for your favorite flour. I’ve done these using rye flour and spelt.
- 1 cup unfed sourdough starter
- 1/4 cup softened butter, lard, shortening, or coconut oil
- 1 cup whole wheat flour, or enough to make stiff dough
- 1/2 tsp. sea salt
- Olive oil for brushing tops
- Toppings such as Coarse salt, Finely grated Cheese, Honey, Cocoa, Orange zest, Spice mixes, or Cinnamon & Sugar.
Mix sourdough starter and softened butter in large bowl.
Add salt and flour and combine thoroughly.
Cover with plastic wrap and leave on counter top for at least 7 hours.
Preheat oven to 350 F.
Divide 1/4 cup of dough and set remaining dough aside. Roll out dough on floured surface or non stick baking mat until very thin. Roll them as thin as you can without tearing the dough.
Brush the top with oil or melted butter and sprinkle evenly with toppings of your choice.
Use a pizza cutter or sharp knife to cut into crackers. They don't need to be separated as they will shrink and pull away from each other during baking..
Bake for 15 - 20 minutes or until golden brown.
Repeat with remaining dough, or divide into 1/4 cup batches, wrap and freeze dough until ready to use.