Just scoop, mix, let proof a couple hours, roll out on a sheet of parchment, cut and bake, and you’ve got homemade crispy crackers and no mess on your counter. Thank you once again, Maurizio Leo of The Perfect Loaf. I’m so glad you’ve made a cookbook!
Sourdough Starter Crackers
makes about 60 Wheat-Thin sized crackers; recipe adapted from Maurizio Leo
- 172 grams sourdough discard from 100% hydrated starter
- 50 grams all-purpose flour
- 50 grams whole wheat flour Conservation Grains Wheatsome
- 25 grams olive oil
- 2 grams salt
Pretzel salt for topping, or other dry seasonings of your choice
Mix together the starter, flours, olive oil, and salt. I like to let it go with the dough hook for a few minutes. Transfer to a loosely covered container to proof for an hour or two. If you need to delay the baking, put it in the refrigerator.
Preheat oven to 350°F. Divide dough in half and place each half on its own sheet of parchment paper. Dust the top of the dough and rolling pin with whole wheat flour and with a rolling pin, roll it out very thin, about ⅛-inch. Repeat with second dough.
Lightly wet surface of dough with water (spray, brush, or use your fingers) and sprinkle with pretzel salt or other seasonings. Using a pizza wheel or wavy pastry wheel, cut your crackers. Transfer parchment to a cookie sheet and bake 20 minutes, turning sheet pan 180° half-way through. Repeat with #2.