Is it their oddly satisfying crunch?
Maybe their salty crisp texture?
Or maybe it’s purely utilitarian–perhaps we simply love them for their ability to be the perfect vehicle for smearing, dipping, and scooping?
Whatever the case, I think we can all agree, crackers are awesome. Which is a bit odd when you consider that they are essentially really thin strips of super-dry bread, and in general, people don’t love dry bread.
It’s like… we either want our bread ridiculously thick and fluffy–or absurdly thin and dry.
BUT NOWHERE IN-BETWEEN.
Kinda like coffee–ice cold OR boiling hot… anything in between is enough to spark a duel.
Back to the point.
After years of crackers being a weekly exception to my “make-it-yourself” kitchen mentality I finally decided to craft up a batch of my own–and what a deliciously beautiful decision it turned out to be! But most importantly…
Now, it should be noted, this recipe does not use sourdough as a form of natural yeast–as crackers do not require any “rise”–however the sourdough process is still utilized to render the flour more digestible and increase its nutrient profile (plus it gives it a delicious sour taste).
In order to make these crackers –or any sourdough product at home- you must start by making a simple sourdough “starter”…which I explain here.
Once you have your starter…
- Mix 1 cup of sourdough starter, 1 cup of flour, 1/2 tsp salt
- Add to this mix 1/4 cup of oil/butter/fat of choice
- Mix, cover, and let sit at room temp overnight
It’s going to be very thick so you may need to mix with your hand
- Flour a sheet of baking parchment on a pan
- Roll out the dough as thinly as you can
Sprinkle it with flour to keep it from sticking!
- Brush top with fat/oil, sprinkle with salt, and cut with a pizza cutter
- Bake at 325f for 15mins-ish
When they are done they should pull away from each other and be crispy hard
- Spread out and let cool
- Nosh away with your favorite cracker-friendly sides!