Sourdough Crackers
These crackers will give your next charcuterie board a homemade touch.
1 cup white (or regular) whole wheat flour 1⁄2 teaspoon sea salt
1 cup sourdough starter
discard
4 tablespoons 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
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.
Heat the oven to 350 degrees.
Very lightly flour a piece of parchment paper, your rolling pin and the top of the dough.
Working with one piece at a time, roll the dough to about 1⁄16-inch 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 dough. Cut the dough into 1
1⁄4-inch squares; a rolling pizza wheel works well here. Prick each square with the tines of a fork.
Bake for 20-25 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 in an airtight container at room temperature for up to a week; freeze for longer storage.
Makes about 100 crackers