Awesome Sourdough Crackers
A crispy, delicious treat. Blue cheese and chutney.
Those members of the Doughtastic Sourdough Join-in, like myself, are accumulating containers of discarded sourdough as they maintain a sourdough starter for making bread.
110g strong white flour
1/2 teaspoon sea salt
248g sourdough starter, unfed/discard
57g unsalted butter, room temperature
2 tablespoons dried herbs of your choice, optional
oil, for brushing
coarse salt for sprinkling on top.
Mix together the flour, salt, sourdough starter, butter and optional herbs, to make a smooth (not sticky), dough.
Divide the dough in half, and shape each 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 170 degrees Celcius.
Very lightly flour a piece of parchment (not greaseproof paper), 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; 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 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 20 to 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 airtight at room temperature for up to a week; freeze for longer storage.
Do feel free to ask any questions
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