Vegan Sourdough Crackers, Fresh Milled
Light crunch, but not break your teeth crunchy
Scaled Ingredients
- 23 g wheat berries, Durum (Emmer, Kamut or Hard wheat could work here)
- 25 g berries, rye
- 27 g extra virgin olive oil
- 1.5 g sea salt
- 1.5 g baking powder (1 tsp baking powder)
- 50 g sourdough starter, liquid
Portions
Scale by
Directions
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Mill the grains into flour.
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Add all ingredients to a mixing bowl.
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Mix together with a sturdy silicone spatula, wooden spoon,, danish dough whisk, or with your hands.
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Roll out from the center toward the outside to fill a large baking sheet of parchment. There will be extra. The thinner the crispier, the thicker, the more sturdy your crackers will be. I did 1/8"
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Cut into desired shapes with either cookie cutters or a pastry roller. Dock the crackers with a fork to prevent puffing up during the bake. I used a Betty Bossi cracker roller.
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Sprinkle with sea salt, pepper or whatever herbs you like. I used rosemary, thyme, fresh ground pepper and coarse salt. Then, I lightly pressed them into the dough before baking.
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Bake in oven. I baked at 375 F convection for 8-10 minutes, until browned to your liking. They will crisp up as they cool.
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For further, and sustained crunch, dehydrate your crackers until as crispy as you like.
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Store in a glass container or baggie to keep outside air from getting in.
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