Sourdough Crackers with Olive Oil and Herbs
- 200 grams about 1 cup mature (discard) sourdough starter
- 60 grams all-purpose flour about 1/2 cup
- 60 grams whole wheat flour about 1/2 cup
- 12 grams rye flour about 2 Tablespoons
- 32 grams extra virgin olive oil about 3 Tablespoons
- 1 Tbsp dried herbs de Provence
- ½ tsp fine sea salt
- kosher salt medium grain, for topping
- In a bowl, combine sourdough starter with flours, olive oil, herbs, and salt. Mix to combine, kneading until the dough comes together in a smooth ball.
- Wrap tightly in plastic wrap or reusable silicone bag and refrigerate for at least 30 minutes or up to 24 hours.
- Position oven racks in the upper 1/3 and lower 1/3 of oven; preheat to 350 degrees F.
- Cut the dough in half; put one half back in the fridge while you roll out the other. Cut dough again into 4 smaller pieces.
- Using a rolling pin, roll out two pieces into oblong rectangles, as thin as you can, directly on a silicone baking mat. The rectangles will be close to each other but do not overlap. Repeat with the remaining two pieces. I use two mats for each half batch of dough. I do not flour or grease the mats as the crackers release easily when baked.
- Lay each silicone baking mat of dough on a baking sheet.
- Spritz lightly with water and sprinkle with kosher salt.
- Bake for 6 minutes. Rotate the pans top to bottom and back to front. Bake another 4-8 minutes or until lightly golden brown and crispy.
- Remove from oven and slide cracker slabs onto a wire rack to cool.
- When completely cool, break into jagged pieces.
- Repeat for second half of dough.
- Crackers will keep in an airtight container at room temperature for up to one week.
Recipe adapted from Lindsay Landis/loveandoliveoil.com
PRODUCTS USED TO MAKE THIS RECIPE
Arti Digital Glass Grn Scale$49.97
Junior Wood Rolling Pin$6.97
Calories: 47kcalCarbohydrates: 6gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 73mgPotassium: 20mgFiber: 1gSugar: 1gCalcium: 1mgIron: 1mg
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