This was a lazy recipe. First, I was too lazy to start it. It seems intimidating because it's a multi-day recipe. I had intended to start it the first night but then skipped it because I just wanted to go to bed. I finally summoned enough energy to work on it the next night but immediately refused to follow the recipe properly, using it more as a guideline. I didn't measure anything, just threw it together until it seemed right.
But after all the laziness, the whole thing ended up being much simpler than I thought. It's really not hard at all. And you don't need a wild yeast starter, I used mine because it was there. Here's a cracker recipe that doesn't use sourdough starter. and you can have it ready in about 15 minutes. If you are even slightly intrigued, I suggest you try it. You will find that you are a cracker-making superstar!
InspirationThe Pocket Farmer sourdough crackers
This recipe is flexible, the author gives variations for herb crackers (what I made) and cheese crackers.
- 1 cup sourdough starter
- 1 cup flour
- about 1/4 cup oil (I used vegetable oil because it was a neutral flavor and cheaper than butter, plus easier to use. You could use butter, coconut oil, etc.)
- 1/4 tsp salt
- 1/4 tsp baking soda
- some seasoning
Mix the starter, flour, and melted butter to make a dough. I kneaded mine a bit to get it really cohesive.
The recipe called for a lot of melted butter (1/3 cup) but I decided to use vegetable oil instead, and a reduced amount. I didn't measure anything but eyeballed it and mixed the ingredients up and kneaded it a tiny bit to get a cohesive ball. I put it aside in a covered 4-cup glass measuring cup on the counter to ferment. I wasn't sure how to cover it, so I used plastic wrap and a large washcloth on top of that. The recipe said you need to let it sit out for at least 8 hours but the author mentioned she had had occasionally let hers sit for 36 hours. I left on the longer side, I mixed mine together on Friday or Saturday night (can't really remember!) and finally baked the crackers up on Monday night. I think the longer you let it sit, the more sour it will be.
|Fermented dough after several days. Should have oiled the measuring cup!|
Preheat the oven to 350 degrees.
After you mix up the initial starter + flour + fat and let it ferment, the rest of the rest of the recipe is really easy. Add salt, seasoning, and baking soda and knead to incorporate, then roll it out. I added Pampered Chef garlic & herb seasoning, but I wasn't sure how much to add since the recipe didn't specify. I didn't want it to be overwhelming, so I only used 1/2 teaspoon seasoning.
|Rolled out dough my non-stick baking mat, scored into cracker shapes.|
|Baked crackers. I didn't move them, they separated themselves.|
|Finished crackers, cooling down.|
VerdictSuccess! The sourdough taste is awesome, it's certainly sour. I loved it and so did Husband Jeff. Sonny D took them for his lunch several days in a row and actually ate them. Yay!
And while everything was fine, they need more seasoning (probably 2 teaspoons depending on the flavor?) and less wheat flour. I've read you shouldn't use solely whole wheat flour when you bake, but I'm always too lazy to pull out a softer, milder flour. This recipe really shows why that's important. Just too wheaty and heavy tasting.
I actually rolled the dough out too thin because some of the ultra-thin ones are too light. The thicker crackers have an enjoyable texture, a little more body. I read reviews for a similar cracker recipe where the person talked about rolling them with bamboo skewers as a thickness guide, so I'll try that next time.
I've promised Sonny D that I'll make him a chocolate version sometime, but I have no idea what to do for that! I can't just add cocoa powder since it'll need some sweetness too. I thought maybe copying a chocolate graham cracker recipe would be good, so that'll be my inspiration.
I'd also like to make a spicy Cajun cheesy version. I used to make similar crackers when I was in high school and totally loved them. It would be fun to also make a black pepper and sesame batch. Oooh, and of course I'd love to whip up a cinnamon-oatmeal version (with fermented oats, of course!). And it would be fun to make completely-from-scratch hummus to go with it.