I love cheese and crackers, who doesn’t, right? I have been making homemade pasta quite a bit lately because my daughter No. 1 told me she never wants box pasta again, just my homemade stuff. That’s just fine by me because I love to make it. I have read about doing crackers with sourdough and wanted to try it for some time now. I pulled about 1 cup from my active starter and proceeded to experiment and these were the outcome.
I enjoyed these with sharp cheddar cheese, thin sliced ham, and spicy mustard. They are crispy and full of flavor. I will definitely be making these often. My kids love chicken salad with crackers and these are way better than any Ritz I have tasted. I’ll get to making chicken salad this week so they can have them for lunch in school. I am using the artsy filters again, hehe.
Here is the recipe for these crackers. It wasn’t an exact recipe, I was shooting from the hip with this one.
1 cup active starter (Rye / Whole wheat)
2 cups bread flour
1/4 cup wheat germ
1/2 cup Red Mill 5 grain oat cereal blend
1/2 cup water
Kosher salt for coating
Pile dry ingredients on a board or in a bowl and make a well in the middle. Add the starter and the water. Mix the wet ingredients with your hand until all the starter is dissolved. start pulling in the dry ingredients and working it into a dough. The dough needs to be tight so if is tacky, add more flour. You can add whole wheat or rye flour as well, this is a preference thing. We are not making bread, we are making crackers You want to go with flavor here so you can play with it a bit. Add anything you want, garlic, rosemary, basil, parsley, hot pepper, salt, pepper, honey, etc. Just whatever you add, use flour to bring it back to a nice dry dough.
I used a pasta machine to roll it out. i started on the widest setting as I folded it twice over, then moved it down to a medium setting to finish it. I floured the pieces before putting them through the rollers to make it go through smooth. I moved them to a cookie sheet, cut them with a pizza cutter and bench scraper, poked them full of holes with a fork to keep them from puffing up, then sprinkled them with kosher salt.
Baked in a 425 degree F. oven for 10 minutes, then opened the door a crack and shut the oven off. I left them in there for about five more minutes before transferring them to a cooling rack.
They came out light and crispy, but strong. They will cut through a nice hot brie with ease and they handled the ham and cheese just fine.
If I was to do anything different, I may brush them lightly with water or butter before baking to help the salt adhere to the cracker better. Next time I will add more flavor to the dough, maybe Parmigiano-Reggiano…. hmmm…..
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