Sourdough crackers
Sourdough crackers
This recipe is super simple. You can use active sourdough or discard. My starter is made with rye flour, so it is quite flavourful on its own, but you can add any herbs or seasoning you like.
Yields: 24 – 2-inch square crackers
Ingredients
150 grams sourdough discard (my starter is 100% hydration rye)
75 grams organic all-purpose flour
2 tablespoons avocado or olive oil
½ teaspoon salt
Steps
Preheat the oven to 350 F.
Combine all the ingredients in a bowl. Mix until the dough forms a smooth ball. Let it rest 15 minutes.
Cut two sheets of parchment paper to the size of your baking sheet. Roll the dough out evenly between the parchment paper. Cut the crackers into whatever shape you desire. I used a pizza cutter to score the dough into 2- inch squares.
Bake until they start to turn golden brown – about 15 minutes. Let them cool completely on a baking rack before storing. I put them in an airtight container to keep them crisp.
