They love them – Yea!
Recipe – Sourdough Crackers
1 cup sourdough starter
1/4 cup coconut oil or butter (I used butter this time)
1 cup wholegrain flour (I don’t have any wheat left to freshly mill in my Thermomix, so I have been using plain wholemeal flour or spelt flour)
1/2 tsp salt
1/4 tsp baking soda (I now use an Aluminium Free baking soda – Bob’s Red Mill Baking Soda – available at Foodland)
And for the ‘topping’ – some EVOO (Extra Virgin Olive Oil) and extra coursely ground Sea Salt
Combine all of the above ingredient (except for the ‘topping’ ingredients) in a plastic bowl.
It should form a stiff dough.
Cover with a clean tea towel and leave for 7 hours on the bench (NOT in the fridge). I prepare the dough in the evening to bake the next day, or in the morning to bake later that day for after school snacks.
When you are ready to make the crackers, preheat the oven to 180 degrees Celcius.
Dump 1/3 of the dough onto a well-floured piece of Baking Paper (or non-stick baking mat) on a baking tray.
Roll out as thinly as possible using a rolling pin (then use your fingers to push the dough right out to the sides)
Slosh some EVOO on top and spread it around with a pastry brush. Top with a sprinkle of sea salt – sea salt has amazing flavour and you don’t need much. I’ve also made a few batches of crackers with chilli powder (from the Indian Spice Shop) sprinkled on top – YUM!!
Run a pizza cutter (or knife) along the dough to make shapes of your choice.
Pop into the preheated oven for about 10 minutes. After the baking time, you can turn the oven off and open the door to let them ‘dry out’ a bit more.
Once cool, store in an airtight container.
I’m sure they would last for weeks in an airtight container, but ours never last that long. I’m now making these crackers every couple of weeks for snacks and lunches and to go with dips and cheeses. They taste amazing and are very ‘morish’ and yet so healthy with the good stable and saturated fats, sea salt, and of course the SOURDOUGH STARTER. When the sourdough starter is left over night mixed in with the ‘normal’ flour, it helps to break down the gluten in the flour, and the fermentation process removes phytates and enzyme inhibitors which makes the crackers far easier for us to digest. GREAT for people who are intolerant to gluten, children, and ANY of us who have far too much gluten in our diet.
The above recipe is a modified form of a crackers recipe from a GNOWFLIGNS ebook “Sourdough A to Z” that I bought – you can find it here. This ebook is now on my desktop and I refer to it for ANYTHING to do with sourdough! It contains information, instructions and recipes for …..
- Starting a Starter, Caring for a Starter, and special section on Gluten-Free Sourdough
- Sourdough Routines: An Interview with Three Bloggers
- Tortillas & Tortilla Chips
- Cakes: Chocolate & Spice
- No-Knead Sourdough Bread with Many Uses: Pita Bread, English Muffins, Cinnamon Rolls and more!
- Spelt Sandwich Bread, Dinner Rolls, Hamburger Buns, and Swirl Bread
- English Muffins & Sandwich Ideas
- Skillet Pancakes and Waffles
- Cinnamon Rolls
- Crepes & Crepe Cakes
- Basic Muffins & Variations
- Crackers: Plain, Cheese, and Variations
- Honey Whole Wheat Bread
- Pizza Crust & Pizza Pockets
- Pocket Bread and Middle Eastern Pizza
- Cornbread & Corn Fritters
- Pot Pie
- Basic Scones & Variations
- Dehydrating/Preserving a Starter
- Impossible Pies
I haven’t even tried half of the above recipes, but am keeping my sourdough starter alive and well (‘feeding’ it flour and water every day or so!) on my kitchen counter for the usual sourdough pancakes, sourdough bread, and crackers.
Here are some additional nutritional benefits of using sourdough in your cooking…..
- it pre-digests starches, making bread/pastry/crackers easily digestible
- it lowers your insulin response
- it somehow protects Vitamin B1 from the damage of the heat of baking
- it breaks down the protein gluten (which is difficult for us to digest), resulting in a bread that gluten-sensitive/intolerant people can eat
- it activates phytase to hydrolyze (dissolve) the phytates, thus freeing up minerals such as:
” I am convinced that sourdough is THE most nutritious way to prepare grains. ” Read more at http://www.kitchenstewardship.com/2010/03/05/food-for-thought-health-benefits-of-sourdough/#mR3wlTeyLPhXfbEI.99
I’d really like to share just how EASY it is to start your own sourdough starter, because you don’t need to order packets of anything, you just need FLOUR and WATER and over a few days you will collect the WILD YEASTS (I’m sure that’s the technical term!) from the air to make your own starter!!!!!! See here to ‘Start your own Sourdough Starter’…..
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Bye for now,
My youngest, Max, has just turned 2 years old! I was looking through his baby photos and found these ‘Winter Days’ photos from 2 years ago – featuring little baby Max… and my milk kefir and sourdough starter!!
BELOW – Abbey did a magic show for the young cousins….
Bye (again!)… and don’t forget to subscribe via email to this blog, so that you get the EASY, FREE, HEALTHY recipe for making your own SOURDOUGH STARTER…