* Exported from MasterCook *
Crackers, Sourdough
Recipe By :Posie Brien
Serving Size : 20 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup 100% Whole Wheat Flour -- or White Whole
Wheat Flour, (113g)
1/2 teaspoon sea salt
1 cup sourdough starter -- unfed/discard, (248g)
1/4 cup unsalted butter -- room temperature, (4 Tbsp, 57g)
2 tablespoons dried herbs -- of your choice, optional
oil -- for brushing
coarse salt -- such as kosher or sea salt,
for sprinkling on top
Here's the perfect solution to your discarded sourdough dilemma. The
rosemary, while optional, complements the tang of the sourdough
perfectly. We're addicted to these crackers, dipped into some healthy hummus.
PREP: 25 mins
BAKE: 20 to 25 mins
TOTAL: 1:25
YIELD: 20 servings
SERVING SIZE: 5 crackers, 22g
Mix together the flour, salt, sourdough starter, butter, and optional
herbs to make a smooth(not sticky), cohesive dough.
Divide the dough in half, and shape each half into a small
rectangular slab. Cover with plastic wrap, and refrigerate for 30
minutes, or up to a couple of hours, until the dough is firm.
Preheat the oven to 350F.
Very lightly flour a piece of parchment, your rolling pin, and the
top of the dough.
Working with one piece at a time, roll the dough to about 1/16"
thick. The dough will have ragged, uneven edges; that's OK. Just try
to make it as even as possible.
Transfer the dough and parchment together onto a baking sheet.
Lightly brush with oil and then sprinkle the salt over the top of the crackers.
Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here.
Prick each square with the tines of a fork.
Bake the crackers for 20 to 25 minutes, until the squares are
starting to brown around the edges. Midway through, reverse the
baking sheets: both top to bottom, and front to back; this will help
the crackers brown evenly.
When fully browned, remove the crackers from the oven, and transfer
them to a cooling rack. Store airtight at room temperature for up to
a week; freeze for longer storage.
Working with one piece at a time, roll the dough to about 1/16"
thick. The dough will have ragged, uneven edges; that's OK. Just try
to make it as even as possible.
Transfer the dough and parchment together onto a baking sheet.
Lightly brush with oil and then sprinkle the salt over the top of the crackers.
Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here.
Prick each square with the tines of a fork.
Bake the crackers for 20 to 25 minutes, until the squares are
starting to brown around the edges. Midway through, reverse the
baking sheets: both top to bottom, and front to back; this will help
the crackers brown evenly.
When fully browned, remove the crackers from the oven, and transfer
them to a cooling rack. Store airtight at room temperature for up to
a week; freeze for longer storage.
Tips: Don't have any starter? Here's a recipe for homemade sourdough
starter. If you're making it from scratch, you'll need to feed it for
5 to 7 days before it's ready for baking. Want a head start? Purchase
our classic fresh sourdough starter - it'll be ready for baking about
24 hours after it arrives at your door. Looking for tips, techniques,
and all kinds of great information about sourdough baking? Find what
you need in our sourdough baking guide.
Cal 57, Fat 2g, Carb 7g, Sod 298mg, Fiber 1g, Pro 2g
S(Internet address):
https://www.kingarthurflour.com/recipes/sourdough-crackers-recipe
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Per Serving (excluding unknown items): 53 Calories; 2g Fat (41.0%
calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber;
6mg Cholesterol; 48mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat.
NOTES : 2019 - 0818