Sourdough crackers
These crackers are excellent for pairing with apéritif.
I usually make these with the discard of my starter, which I will save in a glass bowl in the fridge for a few weeks. You can also make this with fresh starter, if you do so then make sure it’s well fed and bubbly.
The proportions of the ingredients don’t matter too much. If you match them approximately, it will turn out just fine.
- 200 g sourdough starter discard
- 60 g whole wheat (or any other darker flour)
- 60 g white flour
- 60 g butter
- 5 g salt
- olive oil
- toppings (coarse salt, seeds, rosemary, thyme, whatever you like)
- soften the butter (do not melt, the dough will be hard to handle if you do)
- mix the starter with the flour, butter and salt
- it will be sticky, try to kneed it as best as you can
- form the dough into a block, wrap it in cling foil
- refrigerate for at least 30 minutes (up to 24h) until firm
- pre-heat the oven to 170 °C
- lightly flour a sheet of baking paper
- unwrap the dough, place it on the baking paper and press down, then cover it with the foil
- roll it out as thinly as you can, a few milimeters maximum, try to make it rectangular-ish
- transfer the entire thing to a baking sheet
- brush on the olive oil, sprinkle on the toppings
- using a knife or a pizza roller, cut the dough into strips in whatever shape you like
- bake for 20 to 25 minutes, until browned to taste