Sourdough Crackers with Olive Oil & Herbs

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These homemade sourdough crackers are the perfect snack all on their own. They are surprisingly quick, easily prepared while you’re waiting for your bread to rise, though you can also refrigerate the cracker dough for up to 24 hours.
 
This is so addictive!! I can't stop eating it!😅😋





Sourdough Crackers with Olive Oil & Herbs

Ingredients:

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) Buck wheat flour*

3 tablespoons (32g) extra virgin olive oil

1 tablespoon dried herbs 

1/2 teaspoon fine sea salt

flake salt, for topping( I didn't put)


Directions:

  1. In a bowl, combine sourdough starter with flours, olive oil, herbs and salt. Mix to combine, kneading until the dough comes together in a smooth ball.
  2. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
  3. Position oven racks in the upper 1/3 and lower 1/3 of oven; preheat to 350 degrees F. Line two baking sheets with parchment or silicone baking mats.
  4. Cut dough in half; put one half back in the fridge while you roll out the other. Cut dough again into 4 smaller pieces.
  5. Roll out each piece into an oblong rectangle. You can do this with a rolling pin on a lightly floured surface, or using a pasta roller for super thin crackers. If you are rolling by hand, just roll it as thin as you possibly can.
  6. Lay out two oblongs of dough side by side (not overlapping) on each baking sheet.
  7. Spritz or brush lightly with water; sprinkle with flake salt.
  8. Bake for 12 to 15 minutes or until lightly golden brown and crispy, rotating the pans top to bottom and back to front part way through baking.
  9. Let cool, then transfer crackers to a cooling rack. Repeat with remaining dough.
  10. Crackers will keep in an airtight container at room temperature for up to one week.

Recipe reference from:loveandoliveoil

Happy Baking!


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