Ingredients
Method
- Preheat your oven to 350 degrees F or 180 degrees C.
- Combine the sourdough starter, rye or all purpose flour, olive oil, herbs, and salt until a dough forms. Knead for about a minute.
- Rollout two pieces of parchment paper that will cover the surface of your baking tray. Drizzle olive oil on both pieces, and use your hands to coat the paper with olive oil. This will make rolling the dough out much easier.
- Sandwich the dough between the two pieces of parchment paper. Use a rolling pin to roll the dough thin and flat. You can score the crackers at this point, if you would like. Sprinkle extra fresh herbs and salt over the top of the dough if desired.
- Put into the oven for about 10-15 minutes You want the crackers to be golden. If you dough is thicker, it will take longer to become golden.
- Allow the crackers to cool completely.
- Break the crackers into smaller pieces and add into an airtight container.
Nutrition
Video
Notes
How Long Will Sourdough Crackers Last?
These crackers will last about one week on the countertop in an airtight container.Can You Freeze Sourdough Crackers?
Yes, you can freeze these crackers for about 6 months in an airtight container. But the better option may be to create and freeze the dough, which will last 3-4 months in the freezer. Create the dough and wrap it in plastic wrap and then put it into an airtight container. To thaw, put it into the fridge until pliable and then simply roll the dough out and bake as normal.Can I Make These Gluten Free?
If you have a gluten sensitivity, you can still enjoy this recipe by using flours with lower gluten, like rye. You could also simply omit the added flour and using mature sourdough starter. Your crackers will be thinner and therefore need to cook for less time. Variation Ideas- Black Pepper – Add 1 teaspoon of black pepper into the dough for added bite.
- Cheddar Cheese – Sprinkle about 1/3 cup of shredded cheese into the dough or on top of the dough after it is rolled out.
- Garlic – Mince 2 cloves of garlic and sprinkle on top of the dough after it is rolled out.
- To Avoid Burning – If your dough is very thin, the crackers will bake faster. Keep an eye on their progress by checking the oven after 10 minutes. This is especially important if you have omitted the added flour and are only using discard or mature starter.
- Sourdough Discard Tip – If you’re using discard, you can store the discard in an airtight container in fridge until you have enough for this or other recipes.
- Scoring Tip – You can score the crackers before putting them into the oven. You can do this by using a sharp knife to cut out squares or rectangles. Or you could use cookie cutters to make different shapes. You can of course simply put the entire sheet into the oven, and break apart the crackers after they are done baking for a rustic look.