The perfect snack 😋
- 2c flour (1c fresh ground rye, 1c fresh ground whole wheat) plus a little for rolling out
- 2c sourdough discard, unfed
- 8 Tbsp butter (virgin olive oil, if requested)
- 1 tsp himalayan salt
- 1 tsp baking soda
Additional options;
- 4 tablespoons fresh herbs, chopped
- 2 teaspoons dried whole spices (like fennel seeds, sesame seeds)
Instructions Combine together flour, sourdough starter, butter or oil, salt, soda and herbs until in comes together into a ball. Cut the dough in two pieces, and refrigerate overnight.
Set oven temperature to 350 degrees. (Working with one portion of dough at a time, place on a piece of parchment paper.) Flour your surface and dough as needed. Roll out evenly to about a 1/16 of an inch. If adding spices and seeds, sprinkle on top of dough and lightly roll the rolling pin over to get them to stick. Transfer dough and parchment to a baking pan.
Using a pizza cutter or knife score into desired shapes. Prick with fork. Bake for 15-20 minutes at 350F. Turning pan halfway through baking. Let cool completely before storing in an airtight container.
Notes Experiment with alternative flours for flavor and texture such as cornmeal, semolina, rye. Tailor to your tastes! Add fresh herbs, spices, coarse or flaked salt, seeds, lemon zest, garlic, fennel, chili flakes, nutritional yeast…..have fun experimenting with flavors.
Optional: Brush top of crackers with olive oil or melted butter before baking if desired. This is especially helpful if adding spices to help them adhere.