The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Crackers

loydb's picture
loydb

Sourdough Crackers

Inspired by GermanFoodie's Sourdough Whole Wheat Crackers I used up some extra starter last night with a batch. I added 1/4 teaspoon caramel color to the dough, rested for 5 hours, and sprinkled with oregano, basil and kosher salt prior to baking. They came out tasty, really crispy and surprisingly sour, and are a way better deal than the  'gourmet' crackers available at the store. The only change I'll make next time is to incorporate the dried herbs into the dough rather than sprinkling on top.

 

Comments

GermanFoodie's picture
GermanFoodie

I bet they are very tasty. Did you brush some oil on top before you sprinkled them? That will help the herbs stick better.

loydb's picture
loydb

Thanks! Yes, I brushed them with olive oil. The problem wasn't with the herbs sticking, it was with them nearly burning in some cases. I think fresh herbs would do better on top.

 

scottsourdough's picture
scottsourdough

I also saw that post and tried it out! I had similar results, although I added some flax seeds and honey, and used olive oil instead of butter. Very easy, surprisngly good, a really nice way to use your extra starter.

loydb's picture
loydb

I'll try adding some seeds to the dough, that's a good idea. How much honey did you use? Looking at the color on mine got me thinking about doing crispy graham crackers.

 

scottsourdough's picture
scottsourdough

Not much, maybe a tablespoon. To be honest I didn't even measure the salt for these, everything just seemed to work on its own.

Mebake's picture
Mebake

They look lovely, Loyd! and thanks to Sofie for the recipe!