What is it about crackers that make them so darn irresistible?
Is it their oddly satisfying crunch?
Maybe their salty crisp texture?
Or maybe it's purely utilitarian--perhaps we simply love them for their ability to be the perfect vehicle for smearing, dipping, and scooping?
Whatever the case, I think we can all agree, crackers are awesome. Which is a bit odd when you consider that they are essentially really thin strips of super-dry bread, and in general, people don't love dry bread.
It's like... we either want our bread ridiculously thick and fluffy--or absurdly thin and dry.
BUT NOWHERE IN-BETWEEN.
Kinda like coffee--ice cold OR boiling hot... anything in between is enough to spark a duel.
Back to the point.
After years of crackers being a weekly exception to my "make-it-yourself" kitchen mentality I finally decided to craft up a batch of my own--and what a deliciously beautiful decision it turned out to be! But most importantly...
Now, it should be noted, this recipe does not use sourdough as a form of natural yeast--as crackers do not require any “rise”--however the sourdough process is still utilized to render the flour more digestible and increase its nutrient profile (plus it gives it a delicious sour taste).
In order to make these crackers –or any sourdough product at home- you must start by making a simple sourdough “starter”...which I explain here.
Once you have your starter…
- Mix 1 cup of sourdough starter, 1 cup of flour, 1/2 tsp salt
- Add to this mix 1/4 cup of oil/butter/fat of choice
- Mix, cover, and let sit at room temp overnight
It’s going to be very thick so you may need to mix with your hand
- Flour a sheet of baking parchment on a pan
- Roll out the dough as thinly as you can
Sprinkle it with flour to keep it from sticking
- Brush top with fat/oil, sprinkle with salt, and cut with a pizza cutter
Bake at 325f for 15mins-ish
When they are done they should pull away from each other and be crispy hard
Spread out, let cool, and nosh!