Sourdough Crackers
active time: 1 hour 10 minutes
ingredients
- 1 cup sourdough starter
- 2 Tbsp lard, or bacon grease, softened
- 2 Tbsp butter, softened
- 1 tablespoon fresh rosemary, finely minced (or any herb, optional)
- ½ tsp Celtic sea salt, more for sprinkling on top
- 1 cup sprouted flour, extra for rolling
method
Note: Make the dough the night before you roll out and bake the crackers so they can fully ferment. These crackers are best served fresh but can be kept in a sealed jar for a week. They go great with pâté!
Combine all ingredients in a bowl except for the flour. Mix together until smooth.
Sift flour into the mixture until a dough ball forms. Knead a couple times to form a tight ball and place in a bowl with a towel over it. Leave on the counter overnight.
12-16 hours later, divide the dough into workable portions and roll out on a floured surface. Roll them out thin, but not too thin or they'll burn. Cut with a small biscuit or cookie cutter. You can also use a knife to cut them into squares.
Line a cookie sheet with parchment paper and arrange crackers. (You can also roll out and cut on the parchment if you’re talented enough to remove the non-needed dough from around the crackers carefully, these saves the transfer but can be a bit tricky depending on your form!) Dock each one with a fork.
Bake at 375° F for 10 minutes, then turn off the oven with the crackers inside. Remove crackers 15-20 minutes later when crisp.
Let cool completely and sprinkle with salt.
Want to make your own sourdough starter?
