Sourdough Crackers

Sourdough crackers

* 200g unfed starter from the refrigerator
* 3 heaped tablespoons olive oil
* 125g flour (I use 7/30 White organic/light malted)
* 1/4 teaspoon salt
* 1/4 teaspoon baking soda
* extra coarse salt for topping
1. Combine starter (from the fridge) and oil in a non-metallic bowl. In a separate bowl, mix together flour, salt and baking soda.
2. Add dry ingredients to bowl with wet ingredients. Combine. You can use a processor with a dough hook. If necessary, knead the dough a few times to incorporate the last bit of flour. Cover bowl with a plate or damp towel and let rest for six hours at room temperature. Store in the fridge after this if you won’t bake right away. The dough will keep in the refrigerator for about a week. Let it warm at room temperature for 15 minutes to half an hour to making rolling easier.
3. When you’re ready to bake, divide the dough into portions which can easily be rolled out on a generously floured surface.
4. Preheat oven to 220° centigrade.
5. Roll the dough out about two millimeters thick. If necessary, sprinkle with flour between rollings to prevent dough from sticking to your work surface.
6. When the dough is at the required thinness, sprinkle with coarse salt grains and lightly roll the pin across so as to slightly embed the salt. (This prevents the salt grains falling off).
7. Transfer the dough to ungreased cookie sheets.
8. Cut into rectangles with a pizza cutter or a knife.
9. Bake for 6 to 8 minutes, turn trays and bake 6 to 8 minutes longer. Crackers are done when crispy and slightly browned. Watch out until you are used to your oven’s behaviour. The crackers may go fast from just baked to high bake.
10. Transfer crackers to a rack to cool. Store in a glass jar. These also freeze well.


Tags: CakeNpastry Crackers

Added by: Donald

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