Sourdough Crackers
These sourdough crackers are easy to make! They're also a perfect beginner sourdough recipe to use with a young sourdough starter.
Ingredients
- 1 cup sourdough starter
- 1/2-1 cup whole wheat flour
- 1/2 tsp salt
- 1/4 cup coconut oil softened
Instructions
- First, soften the coconut oil if needed (it doesn't need to be melted, just softened). Add the sourdough starter, 1/2 cup of the flour, salt, and coconut oil to a large mixing bowl, stirring well.
- Add more flour (up to 1/2 cup additional flour), until the dough is stiff. Knead in the remaining flour until all the ingredients are well combined.
- Cover bowl with a tea towel or plastic wrap, and let the dough sit at room temperature for 8-12 hours.
- The next morning, or whenever you're ready to make the crackers, Preheat the oven to 350° F.
- Divide dough into two parts. Roll out one portion of dough on a piece of parchment paper, getting it as thin as possible. The thinner the better if you're hoping for a crunchy cracker! After rolling out the dough, transfer the piece of parchment paper with the dough on it to your baking sheet.
- Use a pizza wheel to cut the rolled out dough into cracker sizes.
- Bake for 10-20 minutes until the crackers are lightly browned. (I start checking on the crackers after about 10 minutes. Especially if you rolled them very thin, they won't take as long to bake—but they may take up to 20 minutes to bake).
- Remove from the oven and place on a cooling rack to cool. Repeat steps for other half of the dough.
Notes
These crackers are delicious plain, but you can also brush the rolled-out dough with oil and sprinkle on herbs or seasonings before baking.