Sourdough ‘starter’ ensures a tasty & nutritious base dough for these wafer thin, snappy crackers. I ring the changes with different flavours: experiment with varied flours and added seeds, chilli flakes or herbs. Use a knife or cookie cutter to cut the unbaked crackers into regular squares, rectangles or circles – or bake them as a cracker sheet then break into random shapes and sizes for a more artisan look!
The trick with these wonderful crackers is rolling them paper thinly.
- 200 grams (about 1 cup) mature sourdough starter (100% hydration)
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (60g) whole wheat flour
- 2 tablespoons (12g) rye (or your chosen) flour
- 3 tablespoons (32g) extra virgin olive oil
- Flaked sea salt to sprinkle & press into the top of the dough just before cooking
- In a bowl, combine sourdough starter with flours, olive oil, herbs and salt. Mix, kneading until the dough comes together in a smooth ball.
- Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
- Preheat to 180C. Line 2 baking sheets with parchment or silicone baking mats.
- Cut dough in half; re refrigerate one half and cut the other into 4 smaller pieces.
- Roll out each piece on a lightly floured board as thinly as you can, or use a pasta roller for super thin crackers. Cut to shape.
- Lay out crackers side on each baking sheet.
- Brush lightly with water. Press in flake salt.
- Rotate baking sheets part way through cooking & bake for 12 – 15 minutes until lightly golden brown and crispy.
- Cool slightly, then transfer crackers to a cooling rack. Repeat with remaining dough.
- Crackers will keep in an airtight container at room temperature for up to one week or so.
Original recipe from Love & Olive Oil, here.
A few sourdough facts from “Cooking Light Eating Smart“.
Sourdough differs from other breads in several ways.
- The ingredient list for sourdough is much shorter than pre-sliced and even supermarket bakery varieties, many of which will contain oils, sugar, preservatives, and other chemicals. These may be added to flavour the bread and also add to it’s lifespan: other breads can’t stay fresh as long as sourdough can or fend off mold as well.
- Due to sourdough’s fermentation process, increased bacteria improves sourdough’s nutritional profile, resulting in better nutrient absorption, & improved gut health. Some studies have even shown fermentation alters the structure of carbohydrates in the dough for better blood sugar control and a lower score on the glycemic index.
- Sourdough bread is easier on the digestive system for those with a gluten intolerance. It’s long fermentation process has shown to improve digestion of gluten-forming proteins, known for causing wheat intolerances and allergies.
- Research has also shown the presence of fructans, a wheat carbohydrate, can cause digestive issues similar to gluten intolerances. However, sourdough fermentation breaks down fructans, making them easier on the digestive system.
- Phytic acid can also cause digestive issues, and is present in wheat and bread products. However, the yeast and lactic acid produced by the sourdough starter neutralizes the effects of phytic acid, improving nutrient absorption and overall digestion.