Sourdough Whole Wheat Crackers
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.
Sourdough Whole Wheat Crackers
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.
Cooking Instructions
- 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!!!
Cooksnaps
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