Everyone's heard of sourdough bread. But have you ever tried a sourdough cracker? Yes, believe it or not, crackers don't just come from a box! Not only do these crackers taste great, you're getting all the nutritional and digestive benefits of fermentation. When you make your own crackers, you can also avoid the MSG, cheap vegetable oils, and preservatives the store bought kind usually contain. What more do you need to know? Get baking!
SOURDOUGH CRACKERS
1 cup sourdough culture
1/4 cup room temperature organic lard, coconut oil, or butter
1 cup organic spelt flour
1/2 tsp sea salt
organic extra virgin olive oil
more salt for finishing
Method: In a large bowl, combine the flour, salt and the lard and cut it in with a pastry cutter. Stir in the culture and then begin to knead the dough, adding as much flour as necessary to make a stiff dough. Place the dough in a bowl and cover the bowl with a lid to prevent it from drying out. Leave the dough at room temperature for at least 7 hours.
Preheat oven to 350*. Take a third of the dough and roll it out on a piece of parchment, flouring as necessary. Roll it with a rolling pin until it is very thin. Brush the dough with some olive oil and sprinkle liberally with some salt. Cut the dough with a pizza cutter or knife, and then transfer the paper to a baking sheet and bake for 15-20 minutes. Repeat.
If some of the inner pieces are thick and not crispy, return them to the oven for a bit longer. Dough can also be frozen after resting overnight so you can make crackers whenever the mood strikes!
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