We will be enjoying these with cheese, flavored yogurt cheese, with a variety of spreads (hummus and tuna salad are personal favorites) and dipped in soups. Enjoy!
Whole Wheat Sourdough Crackers
makes about 6 dozen crackers
lightly adapted from Jessica Prentice’s recipe
1 cup Sourdough, fed with whole grain flour, such as wheat, spelt or kamut flour
1/4 cup Lard or coconut oil
1 cup White Whole Wheat flour(or a Sprouted spelt flour, if you can find it!) , or as much as you need to make a stiff dough + extra for rolling
1/2 tsp Sea salt
1/4 tsp Baking soda
Olive oil for brushing
Coarse salt (such as kosher salt) for sprinkling on top
In a large bowl, combine the sourdough and the lard and mix thoroughly. Mix the salt and baking soda in with 1/4 cup flour and add to the sourdough mixture. Knead it all together in the bowl, adding as much flour as necessary to make a stiff dough. Allow the dough to rest for about 10 minutes.
Preheat the oven to 350 degrees Farhenheit and line a sheet pan with parchment paper.
Take a small portion of the dough (about 1/4 cup) and roll it out on a floured board using a rolling pin, adding flour if it’s too sticky, until it is very thin. Be careful, this is a rather delicate dough so feel free to use ample flour, if necessary.
Cut into cracker shapes using a dough cutter or sharp knife. Transfer the crackers to the sheet pan and brush with olive oil and sprinkle with salt. Repeat with another 1/4 cup of dough until the sheet pan is filled with crackers. Bake crackers in batches as necessary for 15-20 minutes or until just golden brown.
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I started a sourdough series on my blog this week, and I was wondering if I can copy your recipe to my blog. I will, of course, add the link back to your blog & add the proper credits. I'll keep checking back for an answer. Thank you for your consideration!
Hi Michaela!
Thanks for your note, I'm glad that you found the recipe a success!
I've had a lot of requests for my recipes to be republished lately, along with other content on my blog, and have had to stipulate and note in writing a set of "rules" for using content from my site. I've noted the copyright info here:
http://sarahs-musings.blogspot.com/2007/01/sarahs-musings-copyrighted-blog.html
So, yes, you can use the recipe, but please follow the guidelines noted in the copyright clause on your post.
Thank you for visiting! Good luck with your sourdough!
Best,
Sarah
I made these today & they are definitely a "keeper". I would like to add a few tips for other people new to this- I used coconut oil & starter straight from the fridge- this gave me little balls of coconut oil in my dough (I had to gently warm the dough in the oven & remix). Next time I will get out the starter a few hours before making the crackers so it comes to room temp. (& melt the coco oil). I have extra large cookie sheets, so I divided the dough in half & rolled it out directly onto parchment paper (didn't roll all the way to the edge so I could hold the paper in place with my tummy against the counter) cut with pizza cutter, then slid the paper onto my cookie sheets. I didn't brush with olive oil (I missed that part of the instructions?) and used sea salt (smaller than kosher but bigger than table salt) & it worked fine. Oh, and letting them cool for a couple hours will help make sure they stay crispy when stored. Next time I want to try adding in shredded cheese to the dough!
Original comments from former blog:
Michele said…
Yay! Another sourdough recipe!
I’ll definitely have to make these for Gen.
Thanks!
Michele
Michele said…
I’m back
I brushed on some basil/garlic-infused olive oil before baking.
We made a batch of these earlier this week, and Gen loves them!
Thanks!
Michele
Rebekah said…
I just made your crackers they are really awesome! Thanks for the recipe!!
Jen said…
Thank you, thank you, thank you for this recipe! We LOVE the crackers. I thought I’d share how I modified it a bit in order to soak the 1 cup of flour added into the dough.
I warmed my coconut oil, and mixed it with 1 cup whole wheat flour and about a tablespoon of buttermilk. I let it sit for about 12 hours. Then I sprinkled the sea salt and baking powder onto the soaked flour, added the sourdough on top of that and kneaded the whole thing together. I still had to add in a little more flour, and of course use some when rolling out the dough. This should help save on that expensive (or time-consuming) sprouted flour though.
Next time I think I will soak a little more than 1 cup. I also think I could use a little more buttermilk.
Congrats on your soon to be new addition!
Jen
Katie @ Kitchen Stewardship said…
I thought crackers would be a safe thing to try for my first attempt at sourdough anything with my “wild yeast” starter that I “captured” this week. It worked great! These are really tasty with garlic powder and Ital. seasoning. Leah loves them! (And so does hubby, which is saying something.) Thanks!!
Michaela Dunn Leeper said…
Yum! I’ve finally managed a working starter & have recently found a pate recipe. I’d rather serve my nourishing pate on a nourishing cracker. Thanks!
Michaela Dunn Leeper said…
Bestill my heart! These are good!
Sarah said…
Yum! I just made them today and they are a big hit. Thanks for sharing! I want to try the cheese ones next.
Wood said…
These crackers are delightful! Like a PP, I modified the recipe so that whole grain flour would be “soaked.” I used my inactive starter (discarded from feedings but not thrown away!) and omitted the baking soda. I combined all the other ingredients as the recipe directs and let it sit covered, for 12-24 hours instead of 10 min.
I rolled the dough out on a silpat, then brushed on the oil and sprinkled the salt, THEN cut it with a pizza cutter and then transferred the silpat to my baking sheet. (I figured this out after making a few batches with transferring the crackers one by one to the baking sheet.) This made it SO EASY! One could probaby roll the dough out on parchment paper too if they don’t have a silpat. This way I didn’t need any extra flour for dusting and didn’t tear up the delicate dough. They shrink slightly while baking, so they were all separated by the time they came out of the oven.
FWIW, I have a white flour starter. I used lard. I wonder how they would be with butter? I think the lard is what really makes them nice though!
[...] 2010 by Leo I wanted to do something with my sourdough starter last weekend, so I decided to make Whole Wheat Sourdough Crackers. This is one of the quickest recipes using sourdough starter that I’ve made so far. [...]
[...] Sourdough Whole Wheat Crackers were a novel experience for me having never attempted crackers before. I found them to be a bit time consuming although they would go a lot faster using a Silpat liner. Hubby and the kids all loved them though so I’m sure I’ll be making more in the future. These are also Sarah’s recipe. [...]