Sourdough Crackers

• Produce

  • 2 tbsp Herbs, dried

• Baking & Spices

  • 1 cup King arthur premium whole wheat flour or white whole wheat flour
  • 1 Salt, Coarse
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 1/4 cup Butter, unsalted

• Other

  • 1 cup Unfed ("discarded" sourdough starter

Found on kingarthurflour.com

Description

Ingredients

• 1 cup King Arthur Premium Whole Wheat Flour or White Whole Wheat Flour
• 1/2 teaspoon sea salt
• 1 cup unfed (discarded) sourdough starter
• 1/4 cup (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

Directions

• 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 400°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; thats 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 about 20 minutes, until the squares are starting to brown around the edges. 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. Yield: about 100 crackers, 20 servings.

Nutrition