Buttery Sourdough Crackers

• Baking & Spices

  • 1 1/2 cups All-purpose flour, unbleached
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tbsp Lard
  • 1 tsp Salt
  • 1 Sea salt

• Dairy

  • 7 tbsp Butter

• Prepared

  • 1 cup Sourdough starter

Found on reformationacres.com

Description

Ingredients

• 1 ½ cups unbleached all-purpose flour
• 1 cup sourdough starter (preferably fed at least once with ½ white flour & ½ wheat flour)
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 3 Tablespoons butter
• 1 Tablespoon lard (or butter)
• ¼ cup of butter, melted
• sea salt

Directions

• Day Before: Feed your sourdough starter with half white flour & half wheat flour.
• In a bowl measure out the unbleached flour, salt, baking soda, and baking powder and give them a whisk to combine them together.
• Cut the butter into small pats and add the butter and the lard into the flour and using your fingertips, work the flour and butter together until its crumbly.
• Measure out the sourdough starter and stir it into the flour mixture. It should be on the dry side and youll probably need to turn it out and knead it for a minute or two to incorporate it all together.
• Place the dough ball back in the bowl and cover it with a cloth for a few hours. (Longer=more sour.)
• Preheat the oven to 400 degrees.
• Melt the butter.
• Divide the dough into 2 balls and work them separately as follows.
• On a lightly floured counter, roll one out to about the thickness of a dime.
• Brush the dough with the melted butter.
• Fold one edge of the dough to the center and then fold the opposite edge all the way over. (In thirds, like you would a letter.) Fold the letter in half.
• Roll it out again to the same thickness, brush with more butter, fold again the same way, and roll it out again a final time.
• Either use a pizza cutter or knife to cut squares or use a small, 1½ biscuit cutter to cut rounds (dont twist to cut.)
• Transfer the crackers to a baking sheet, poke them a time or two with the tines of a fork, brush them with butter, and sprinkle with a bit of salt to taste.
• Bake in the oven for 9-11 minutes until the bottom and very edges are lightly golden brown.
• Transfer them to a cooling rack and wait at least 3 minutes to sample so you dont burn your taste buds, but I dont think youll make it much longer than that.