True Sourdough Crackers

Did you know you can make true sourdough crackers with only a little bit of starter? I love this recipe because I can mix it up and a day or two before I want to roll it out and bake crackers. It’s less time investment all at once.

Ingredients

• 1 stick of butter (112 grams)
• 125 grams spelt (milled)
• 125 grams kamut (milled)
• 50 grams water
• 1 tbsp red wine vinegar
• 1 tbsp extra virgin olive oil (optional)
• 50 grams sourdough starter

Instructions

1. Mill the flour
2. Mix the ingredients together with a danish dough whisk, and then knead the dough by hand until a thick dough is formed.
3. Let the dough rest on the counter for 4-6 hours or in the fridge until the next day or two. This is the bulk fermentation!
4. Let the dough come to room temperature before rolling out.
5. Brush with an egg wash or spray with vinegar before putting toppings on, such as sea salt, pepper, shredded cheese or herbs like rosemary.
6. Bake at 375 F for 8-10 minutes or until golden brown.
7. For crackers that stay crunchy for a long time, dehydrate the crackers at 125 F for several hours until crispy. Store in an airtight container or bag.