Classic Sourdough Crackers
Ingredients
- 240 grams spelt flour
- 200 grams starter active or inactive
- 90 grams olive oil
- 6 grams sea salt 1 tsp
- 12 grams sugar 2 tsp
- Desired toppings such as Everything Bagels Spice, dried minced onions, or poppy seeds
Instructions
- Preheat oven to 350°F if you will be baking the crackers immediately.
- Add ingredients to a bowl. The order doesn't matter. After each addition, press “tare” to get an accurate scale reading.
- Mix until a dough forms. This dough doesn’t need to rise, but you can let it rise if you don’t want to roll and bake right away. Either roll out immediately or let rise in the refrigerator up to 2 days.
- Divide dough into 2. Roll each piece between two sheets of parchment, SUPER thinly. (You will know it’s thin enough if it doesn’t clump up when you cut it).
- Lift top sheet of parchment paper and sprinkle with desired toppings (we like Everything Bagel Spice and dried minced onions). Return parchment paper to the top and roll over once to imbed the toppings in the cracker. Remove top parchment and cut into squares using a sharp knife. Transfer bottom parchment paper and crackers to a baking sheet.
- Repeat with other dough. This recipe will yield 2 baking sheets of crackers.
- Bake for about 15 minutes until light brown in color. Crackers may look overbaked, but they will taste best at this point.
