This month’s Sourdough Surprises
was fun, easy, and delicious! This month we made crackers! If you have never made your own crackers before, it is sooo easy, and they end up being so delicious! It really is worth it! We don’t often buy crackers in our house (unless they are cheese flavored and shaped like fish) because they get eaten so fast, so when I actually remember to make them I remember how much I love them!
These crackers were perfect! They were super quick and easy to mix together, bake, and then consume! Ladybug loved to help mix these up, and this was a perfect recipe to make with a
toddler (I mean preschooler!!), it was easy to measure and mix everything. She even made some special ones that she pressed some peanuts into, while she told me a story of how she and Daddy used to make peanut crackers together when she was a tiny baby, and how delicious they were. Um, right. Haha, I love this imagination!
Sourdough Everything Crackers
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: appetizer snack sourdough
- 1 cup whole wheat pastry flour
- 1/2 cup cornmeal
- 1/2 cup ground flax seed
- 1/2 tsp salt
- 2/3 cup sourdough starter
- 1/3 cup water
- 1/4 cup olive oil
- 1 TBSP poppy seeds
- 1 TBSP sesame seeds
- 1 TBSP dried onion flakes
- 1 TBSP dried garlic
- 2 tsp coasrse sea salt
Preheat the oven to 400F.
In a small bowl mix together the ingredients for the topping and set aside.
In a large bowl whisk together the flour, cornmeal, flax seed and salt.
Mix in the starter, water, and olive oil until you get a stiff dough.
Knead a few times until you achieve a soft, silky dough (it should only take a few rotations).
Divide the dough in half and flatten each half into a disc.
Sprinkle your work surface with 1 TBSP of your topping.
Place a disc of dough on top of the seeds and roll out the dough until it is quite thin.
Pick the dough up, scatter another TBSP of topping on your work surface and turn the dough over onto it (so the seeded side is now up).
Roll the dough until it is about 1/8″ thick or less. The seeds should be firmly embedded into the dough but a few might fall off.
Place the dough onto a pizza stone and use a pizza cutter to cut into squares about 1.5″.
Bake for 7-9 minutes (mine took a little longer), you want them to be brown and crispy but not burnt!
Cool slightly and enjoy!