A weekly favorite in our house! Sourdough crackers made from the stuff you scrape off when you refresh your starter! No waste! We typically use whole wheat einkorn or spelt flour to maximize nutrients. Our bodies process white flour the same way they process white sugar since it’s stripped of most of the fiber and nutrients, so unfortunately although it’s palatable, it’s not good for your health. I took these photos almost a year ago & am just getting around to sharing them with you! I hope you enjoy as much as we do!
Anne Marie’s Sourdough Crackers 2.0
recipe from zerowastechef
ingredients
2/3 unfed sourdough starter from refrigerator
3 tablespoons extra virgin olive oil
3/4 cup whole wheat flour
1/4 teaspoon salt
1/4 teaspoon baking soda
directions
Anne Marie says to mix wet and dry ingredients separately but tbh I just mix them all together at once in a big glass mixing bowl & knead until it forms a ball.
Cover the bowl with a plate or towel and let rest at room temperature for 6 hours.
When you’re ready to bake preheat oven to 350 degrees F. I put half the dough right on a baking tray I plan to use covered in parchment paper or a silpat. Whatever surface you’re using, make sure it’s well floured.
Roll the dough out about two millimeters thick. If necessary, sprinkle with flour between rollings to prevent dough from sticking to your work surface.
I like to drizzle a little more olive oil on the top of the dough & rub around with my hands. Sprinkle with salt & Italian seasoning. Cut into squares or use cookie cutters.
Bake for 8ish minutes, they are done when they are crispy & slightly browned. Watch them closely so they don’t burn.
Transfer crackers to a rack to cool. Repeat with second half.
They store in a glass jar, but we always eat them all up right away!
