During a visit to our eldest, we acquired sourdough starter. Now, I normally do not keep sourdough starter since it is just my husband and I at home. I usually just make starter a week before I want to bake bread, so it was a bit of a surprise taking that starter on our 7 hour drive home. Once we got home and unloaded the car, we promptly forgot about it.
Two days later...oops...I got the jar, opened it to make sure it was still viable, then got ready to "feed" it. On the verge of discarding a cup to make room to "feed", I decided to make crackers. Boy, I am so glad I did. These crackers are so easy to make and they are delicious!
This is an old family recipe that I have tweaked. I like that this recipe uses the unfed sourdough starter to help reduce waste. -- Sourdough Cracker Recipe
1 Cup unfed sourdough starter
1 Cup flour (White, Whole Wheat, Rye..)
1/2 teaspoon flaky sea salt-optional
4 Tablespoons unsalted butter, room temperature- (if you only have salted butter, make sure to omit the flaky sea salt)
3 Tablespoons Sweet Dandelion Greek or Italian Seasoning
Olive oil, for brushing-(or oil of your choice)
Coarse salt for sprinkling on top (sea salt, kosher)-also optional
Mix together the unfed sourdough starter, flour, salt, butter, and Sweet Dandelion Seasoning to make a smooth dough (not sticky)
Form into a ball
Cut the dough ball in half, then form each half into small rectangles. Cover with plastic wrap, and refrigerate for 30 minutes or until the dough is firm.
Preheat the oven to 350°F.
You will work with one rectangle dough at a time.
Lightly flour a piece of parchment, rolling pin, and the top of the first rectangle piece of dough.
Place the dough onto the floured parchment and roll it about 1/16" thick. The edges will be uneven and jagged
Move the dough and parchment together and place onto a baking sheet. Lightly brush the top of the dough with oil and then sprinkle the salt over the top of the crackers.
Cut the dough into 1 1/4" squares (I cut mine a bit smaller)
Prick each cracker a couple of times with a fork; this will help keep them from puffing up during baking.
If your baking sheet is large enough, complete the process with the second piece of dough following the directions above and put on the baking sheet. If your baking sheet is not large enough, put the second batch on a separate baking sheet. Place the baking sheets in the oven.
Bake the crackers for 20 to 25 minutes, until they're starting to brown around the edges. Make sure to rotate the baking sheets (top to bottom and front to back) halfway through baking, this helps the crackers brown evenly.
When fully browned, remove the crackers from the oven and place the pans on a rack to cool.
You can Store crackers at room temperature for up to a week in a sealed container.
You can also freeze them for longer storage. They never last that long here.
Sweet Dandelion seasoning blends have no fillers, anti-caking agents or "other natural ingredients". We prefer using organic ingredients.