Sourdough Crackers

🥘 Ingredients

• butter
  57 g
• flaky sea salt
  1/2 tsp
• herbs (optional)
  2 Tbsp
• sourdough starter
  227 g
• whole wheat flour
  113 g

🍳 Cookware

• plastic wrap
• parchment
• rolling pin
• baking sheet
• fork

1. 1

   Mix together the sourdough starter , whole wheat flour , flaky sea salt , butter , and herbs (optional) to make a smooth (not sticky), cohesive dough.

   sourdough starter: 227 g, whole wheat flour: 113 g, flaky sea salt: 1/2 tsp, butter: 57 g, herbs (optional): 2 Tbsp
2. 2

   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.
3. 3

   Preheat the oven to 350°F.
4. 4

   Working with one piece of dough at a time, very lightly flour a piece of parchment , your rolling pin , and the top of the dough.
5. 5

   Place the dough onto the floured parchment and roll it about 1/16" thick. It'll have ragged, uneven edges; that's OK. Just try to make it as even as possible.
6. 6

   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.
7. 7

   Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here.
8. 8

   Prick (dock) each cracker a couple of times with a fork ; this will help keep them from puffing up like little pitas as they bake.
9. 9

   Roll and cut the second piece of dough following the directions above.
10. 10

    Bake the crackers for 20 to ⏱️ 25 minutes , until they're starting to brown around the edges. Midway through, rotate the baking sheets both top to bottom and front to back; this will help the crackers brown evenly.
11. 11

    When fully browned, remove the crackers from the oven and place the pans on a rack to cool.
12. 12

    Store crackers, well wrapped, at room temperature for up to a week; freeze for longer storage.
13. 13

    Up to 2 tablespoons (18 g) aromatic seeds (a mix of fennel, mustard, and caraway seeds is particularly nice with rye crackers); or Everything Bagel Topping
14. 14

    Up to 2 tablespoons dried herbs, or 1/4 cup (11 g) finely chopped fresh herbs
15. 15

    4 teaspoons (9g) Pizza Dough Flavor, especially good with cheesy crackers (see below)
16. 16

    About 1 tablespoon of your favorite garam masala blend
17. 17

    Add 1/4 to 1/3 cup (28 g to 38 g) finely grated hard cheese (Parmesan, Asiago, extra-sharp aged cheddar) along with the dry ingredients. The more assertive the cheese, the more evident its flavor in the crackers.