Fresh Milled Sourdough Crackers with Sprouted Wheat and Amaranth
My classic sourdough crackers recipe, with sprouted wheat and amaranth for a flavor variety and nutrition change up.
Scaled Ingredients
- 320 g sourdough starter, liquid
- 320 g wheat berries, hard (sprouted)
- 224 g butter
Portions
Scale by
Directions
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Mix ingredients with a Danish dough whisk, mixer, or by hand.
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Optionally let the dough rest for 30 minutes.
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Roll out dough very thin.
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Perforate edges to form cracker shapes. Use a cracker roller to shape and poke holes in the dough.
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Bake at 350°F (175°C) for 10-12 minutes or until desired darkness.
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If you need them more crispy, leave in the oven as it cools or stick in the dehydrator at 125°F until crispy.
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Store in a bag to prevent moisture from getting in.