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Sourdough Crackers

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Sourdough Crackers

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Sourdough Crackers Recipe Sourdough Crackers Recipe

Here’s the easiest resolution for your discarded sourdough quandary. The rosemary, whilst non-compulsory, enhances the tang of the sourdough completely. We’re addicted to those crackers, dipped into some wholesome hummus.

At a look

Prep
Bake
Total
Yield
about 100 crackers, 20 servings

Nutrition data

Ingredients

  • 1 cup King Arthur Premium Whole Wheat Flour or White Whole Wheat Flour
  • half of teaspoon sea salt
  • 1 cup unfed (“discarded”) sourdough starter
  • 1/four cup (four tablespoons) unsalted butter, room temperature
  • 2 tablespoons dried herbs of your selection, non-compulsory
  • oil for brushing
  • coarse salt (corresponding to kosher or sea salt) for sprinkling on best

  • four oz King Arthur Premium Whole Wheat Flour or White Whole Wheat Flour
  • half of teaspoon sea salt
  • eight three/four oz unfed (“discarded”) sourdough starter
  • 2 oz unsalted butter, room temperature
  • 2 tablespoons dried herbs of your selection, non-compulsory
  • oil for brushing
  • coarse salt (corresponding to kosher or sea salt) for sprinkling on best

  • 113g King Arthur Premium Whole Wheat Flour or White Whole Wheat Flour
  • half of teaspoon sea salt
  • 248g unfed (“discarded”) sourdough starter
  • 57g unsalted butter, room temperature
  • 2 tablespoons dried herbs of your selection, non-compulsory
  • oil for brushing
  • coarse salt (corresponding to kosher or sea salt) for sprinkling on best

Instructions

  1. Mix in combination the flour, salt, sourdough starter, butter, and non-compulsory herbs to make a easy(no longer sticky), cohesive dough.
  2. Divide the dough in part, and form each and every part right into a small oblong slab. Cover with plastic wrap, and refrigerate for 30 mins, or as much as a few hours, till the dough is company.
  3. Preheat the oven to 400°F.
  4. Very calmly flour a work of parchment, your rolling pin, and the highest of the dough.
  5. Working with one piece at a time, roll the dough to about 1/16″ thick. The dough may have ragged, asymmetric edges; that is OK. Just attempt to make it as at the same time as imaginable.
  6. Transfer the dough and parchment in combination onto a baking sheet. Lightly brush with oil after which sprinkle the salt excessive of the crackers.
  7. Cut the dough into 1 1/four” squares; a rolling pizza wheel works smartly right here.
  8. Prick each and every sq. with the tines of a fork.
  9. Bake the crackers for roughly 20 mins, till the squares are beginning to brown across the edges.
  10. When totally browned, take away the crackers from the oven, and switch them to a cooling rack. Store hermetic at room temperature for as much as every week; freeze for longer garage.
  11. Yield: about 100 crackers, 20 servings.

Nutrition Information

  • Serving Sizefive crackers, 22g
  • Servings Per Batch20 servings
Amount Per Serving:
  • Calories57
  • Calories from Fat22
  • Total Fat2g
  • Saturated Fat1g
  • Trans Fat0g
  • Cholesterol6mg
  • Sodium298mg
  • Total Carbohydrate7g
  • Dietary Fiber1g
  • Sugars0g
  • Protein2g

* The vitamin data supplied for this recipe is made up our minds by means of the ESHA Genesis R&D instrument program. Substituting any components might exchange the posted vitamin data.

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