sourdough wheat crackers

Back around Christmas time, Joe & I tried out a cracker recipe.  We both concluded, these are really good.  And really simple.  Why don’t we make crackers more often?  So I became more interested in making crackers, and did a bit of research on cracker recipes, which I found to range from the simplest things possible (flour & water & salt) to plentiful lists of varying ingredients.

Then I found what I knew was the right direction: a sourdough cracker recipe.  Joe and I absolutely love our sourdough starter (who we affectionately refer to as Willie), and we use him whenever possible!  Besides the distinctive and appealing sour tang, I also love the health benefits that come with using sourdough in recipes.  Through the process of fermentation, the sourdough helps to make your flour much more digestible by pre-digesting starches, breaking down gluten, and neutralizing phytates to improve the body’s absorption of minerals such as zinc, iron, copper, magnesium, and phosphorus.  What’s not to love about all that?

We now have a go-to cracker recipe, which we are rather enthusiastic about.  Even though I just made a batch on Sunday night, we’re almost out already!  The great thing about snacking on these crackers is that they’re very cheap.  They’re easy to make.  And, of course, so good for you because of the sourdough!

So, if you’re looking for a good snack item to have on hand, I recommend trying these out.  They’re kinda like wheat thins, except with that extra depth of flavor from the sourdough.  We had some chutney left over from a couple weeks ago, and they’re great for scooping that up.  They’re also great with a bit of peanut butter & jelly on them, or just about anything, really.  Use your imagination!  That’s what crackers are for, right?

Sourdough “wheat thin” Crackers
makes 2 sheets

1 cup sourdough
1/4 cup coconut oil, melted (or palm shortening or any other good oil)
1 cup wheat flour
1/2 tsp sea salt
1/2 tsp paprika
Olive oil for brushing
coarse salt for topping, as well as any seeds you want to use! (we’ve tried poppy, sesame, sunflower – which don’t stick too well -, and cumin… Oh the possibilities!)

Combine the sourdough, coconut oil, wheat flour, sea salt and paprika in a medium size bowl.  Knead thoroughly, adding more flour if necessary for a stiff dough.  Cover and let sit for at least 7 hours, or overnight.  Roll dough out on a floured surface (As you can see if my picture above, I used the back side of a cookie sheet for this, so I wouldn’t have to transfer the dough at all – worked great!) until as thin as possible.  The thinner the better, which is why the upside down cookie sheet worked great.  Brush with olive oil and sprinkle with sea salt and any other toppings you want.  Cut into squares.  Bake at 350 degrees for 15-20 minutes, until browned.  You want them crisp, so don’t under-bake.  Once done, let sit on pans for about an hour.

Enjoy!!! 🙂

This entry was posted in breads, dairy-free, Nourishing Principles, refined sugar-free, vegan, vegetarian and tagged , , , , , . Bookmark the permalink.

2 Responses to sourdough wheat crackers

  1. Jenna Hertz says:

    Love this! And you guys. Thanks for the sushi 🙂

  2. Pingback: Episode 20 - Making Sourdough Starter & Recipe Ideas | The Fermentation Podcast

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