The February Daring Bakers’ challenge was for crispbread and crackers so it was the perfect opportunity for me to try something I had been meaning to try – sourdough crackers. I adapted this recipe a little from one on The Fresh Loaf. It’s an ideal way of using up discard because it calls for mature starter, so if it’s feeding day and you aren’t baking bread, do give it a go. It’s as simple as can be but the results are great.
Note that this recipe is for a small batch of crackers. If you want a larger batch, just feed up your starter and let it mature for a couple of days before using.
100g mature 100% hydration starter
50g all-purpose (plain) flour
20g olive oil
1/2 tsp sea salt
extra oil, freshly ground black pepper and sea salt for topping (or other spices, herbs, seeds…)
Mix dough ingredients and let rest overnight at room temperature.
Preheat oven to 175°C.
Roll the dough out on a sheet of parchment into a very thin sheet, making it as uniform as possible. If it’s sticky, roll it between two sheets of parchment then remove the top sheet.
Use a pizza cutter our pastry wheel to cut the dough sheet into pieces as desired. They will shrink and separate as they bake.
Transfer parchment to a baking sheet. Brush the dough with olive oil and sprinkle with pepper and salt (or whatever you fancy).
Bake for about 20 minutes. The time will vary depending on thickness. If the ones at the edges are browning faster, remove them and let the rest bake another minute or two. I have to turn the fan on for the last 5 minutes when I make crackers, or it just doesn’t dry them enough, so try it if yours don’t seem to be crisping up sufficiently. They should be golden.
Cool completely on a wire rack before storing in an airtight container.
Daring Bakers’ Blog checking lines: Sarah from All Our Fingers in the Pie was our February 2013 Daring Bakers’ host and she challenges us to use our creativity in making our own Crisp Flatbreads and Crackers!
Download the printable .pdf file here.
Submitted to YeastSpotting