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Title: Sourdough Crackers With Olive Oil & Herbs
Categories: Appetizer, Snack, American, Italian
Yield: 16 Servings
1 c Mature sourdough starter
-(100% hydration)
1/2 c All-purpose flour
1/2 c Whole wheat flour
2 tb Rye flour *
3 tb Extra virgin olive oil
1 tb Dried herbs de Provence
1/2 ts Fine sea salt
Maldon flake salt; for
-topping
Cooking time: 15 minutes
Homemade crackers made using leftover sourdough discard. This recipe
calls for 200 grams of mature starter, which is about what I end up
with baking a single loaf. If you have more or less starter, you can
easily scale this recipe as needed.
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.
Wrap tightly in plastic wrap and refrigerate for at least 30 minutes
or up to 24 hours.
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.
Cut dough in half; put one half back in the fridge while you roll out
the other. Cut dough again into 4 smaller pieces.
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. I like to roll my dough out to the #6 thickness
setting (out of 8). If you are rolling by hand, just roll it as thin
as you possibly can.
Lay out two oblongs of dough side by side (not overlapping) on each
baking sheet.
Spritz or brush lightly with water; sprinkle with flake salt.
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.
Let cool, 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.
Recipe by Lindsay Landis
Recipe FROM: <
https://www.loveandoliveoil.com/2019/03/
sourdough-crackers-with-olive-oil-herbs.html>
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