Sourdough Whole Wheat Crackers

Name: Sourdough Whole Wheat Crackers
Cuisine: American
Ingredients: 1 cup "discarded" sourdough starter; 1/4 cup butter; 1 cup whole wheat flour or spelt flour; 1/2 tsp sea salt; olive oil; coarse salt for sprinkling

chris.zurhorst @cook_3192488

Manorville, New York

While looking for new recipes that are healthy(that I can use during my dieting) and that I can use my sourdough starter for, I came across a website called "kitchen stewardship"

It has some very good recipes and blog entries so I had to give this one a try. I really wanted to give credit to the author of it however no matter how hard I tried, the only name I could come up with is Sarah.
So Sarah, I apologize that I am only crediting your first name but I am adding the website link for others to see:
http://www.kitchenstewardship.com/2010/03/08/sourdough-recipes-galore-whole-wheat-crackers/

Thank you for the wonderful use of my sourdough starter.

While looking for new recipes that are healthy(that I can use during my dieting) and that I can use my sourdough starter for, I came across a website called "kitchen stewardship"

Thank you for the wonderful use of my sourdough starter.

chris.zurhorst @cook_3192488

Manorville, New York

While looking for new recipes that are healthy(that I can use during my dieting) and that I can use my sourdough starter for, I came across a website called "kitchen stewardship"

Thank you for the wonderful use of my sourdough starter.

While looking for new recipes that are healthy(that I can use during my dieting) and that I can use my sourdough starter for, I came across a website called "kitchen stewardship"

Thank you for the wonderful use of my sourdough starter.

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Ingredients

1 cup"discarded" sourdough starter
1/4 cupbutter
1 cupwhole wheat flour or spelt flour
1/2 tspsea salt
olive oil
coarse salt for sprinkling

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Steps

1

a large bowl, combine the sourdough and the butter and mix thoroughly
2

Mix the salt in with ¼ cup flour and add to the sourdough mixture.
3

Knead it all together in the bowl, adding as much flour as necessary to make a stiff dough.
4

Cover the dough with plastic wrap or put a lid on the bowl to prevent it from drying out.Leave the dough at room temperature for at least seven hours
5

Seven or more hours later, preheat the oven to 350°F Fahrenheit
6

Take a small portion of the dough (about ¼ cup) and roll it out on a Silpat or other nonstick baking mat using a rolling pin, until it is very thin.
7

Pour a little bit of olive oil on the rolled out dough and spread it to the edges of the dough with a pastry brush or your hand.
8

Sprinkle liberally with coarse salt.
9

Cut the dough vertically and horizontally into quadrangles with a pizza cutter.
10

Transfer the Silpat onto your baking sheet and bake for 15-20 minutes or until just golden brown.
11

Repeat in batches.The crackers shrink a little bit in the oven, so when you pull out your baking sheet, they will already be separated.
12

This dough freezes well and you can easily defrost one or two batches at a time so that you can have fresh crackers every day!
13

Experiment with seasonings as you wish. Besides coarse sea salt I tried garlic powder and herbs De province. You can go as wild as you like. Enjoy!!!