Updated: Jun 17, 2020
Who loves a good snack cracker? *raises hand* Me for one, loves a good wheat cracker. And if you know me, you'll know that I LOVE sourdough. To put it mildly, I'm obsessed. The taste is incredible, the health benefits are an added benefit as well. You put the two together, and it's a winning combination. The Red Fife has such a deep rustic flavor, I can't applaud it enough. These crackers are easy to put together and last a week in an airtight container.....If they will last that long!
Sourdough is so versatile! It's not just for big loaves of crusty bread. Use it for pancakes, muffins, cookies, and quick breads. Just about anything you can imagine.
Sourdough Red Fife whole grain crackers
Makes 9-10 dozen
1 C Sourdough starter
1/4 C butter or coconut oil softened
1 tsp honey
1 C Whole grain Red Fife flour and extra for rolling
1/4 sea salt or kosher if you like the coarser salt.
Any herbs dried or fresh that you'd like (I like a mixture of basil and rosemary)
1/4 tsp baking soda
Olive oil for brushing and salt if you want to dust on top.
Mix the starter, butter and honey together in a large bowl.
In a small bowl, mix 1/4 C of the flour with the salt and baking soda. Add to the large bowl and mix until smooth.
3. Add the remaining 3/4 C flour, 1/4 C at at time, until a smooth, stiff dough forms. You may need to add more flour. Add 1 T at a time, if the sourdough starter was active or "wet".
4. Let the dough rest for at least 10 minutes.
5. Preheat the oven to 350°
6. Turn the dough on a piece of parchment paper and divide into three portions. Roll out one portion at a time. Keep the remaining dough covered. Roll out very thin, about 1/8" or as thin as you can get. Use enough flour to keep from sticking and turn as necessary.
7. Brush the rolled out dough lightly with olive oil, and lightly dust with more salt if you desire (be careful because it's easy to make them too salty.) Use a pizza cutter or knife to cut into small squares or whatever size you'd like.
8. Place the parchment paper on a baking sheet and place in preheated oven.
9. Bake for 8 to 9 minutes, (I prefer a little toastier so I bake closer to 12) As soon as they are to your liking immediately put them on a cooling rack. You may have to take crackers off in sections. They seem to brown in sections even with turning the pan.
10. Repeat with the remaining sections of dough while the first batch is baking.
Keep in an airtight container.