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
- Mill the flour
- Mix the ingredients together with a danish dough whisk, and then knead the dough by hand until a thick dough is formed.
- 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!
- Let the dough come to room temperature before rolling out.
- Brush with an egg wash or spray with vinegar before putting toppings on, such as sea salt, pepper, shredded cheese or herbs like rosemary.
- Bake at 375 F for 8-10 minutes or until golden brown.
- 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.
