If you keep a sourdough starter on hand for no other reason than to make these, I won’t blame you. They are easy. And they taste like cheese even tho there is no cheese in them!
I know I should probably post about how to handle a starter and such before I dive into recipes but really, Home Joys has most of the tips I’d give you anyway so head over there if you want to dive in! I’ll gladly share starter with anyone local.
Back to crackers, I’ve made these 4 times in the last two weeks. Easy and nutritious snack for kiddos!
Adapted from Home Joy’s recipe
1 cup sourdough starter
3 1/2 T softened butter
1/2 t salt
About 1 cup whole wheat bread flour
Mix everything together, using only as much flour as needed to make a soft dough. It will depend on how wet your starter is.
Cover bowl and let dough rise a few hours or until it looks a bit puffy. Divide in half and place each one on a greased cookie sheet. No need for parchment paper here. Roll the dough out directly on the sheets until it’s a scant 1/8 inch thick. Sprinkle with desired seasonings. I usually do garlic powder. Lightly roll the seasonings into the top of the crackers.
Cut the crackers with a pizza cutter to desired size. No need to separate them. Just slide both pans into a preheated 350 oven and set the timer for 12 minutes. At that point, take off any crackers that may already be done (golden brown and no longer soft). Put remaining crackers back into oven and every few minutes take off more finished ones. This process usually takes me about 25 minutes until they are all baked. It depends on your oven and also how thick each cracker is.
Store cooled crackers in an airtight jar or container. The longest I’ve had them around was 4 days and they were just as delicious then as freshly baked. I’m are they would keep at least a week, longer if frozen.
Yield: about 6 cups of 1-inch crackers