This basic sourdough cracker recipe is delicious on its own but can also be modified with all your favorite add-ins.
Extra Starter?
Whenever I have extra sourdough starter, I make these crackers (or this waffle recipe). This one basic recipe will produce countless variety based on the add-ins you use.
The recipe can be made with an active bubbly starter or a flat runny starter. Whatever form your starter is in right now, (as long as it isn’t neglected in the back of your fridge) it can be used in this cracker recipe.
I like to leave my sourdough recipes to have a long ferment because the long ferment processes the flour to make it more digestible for my family.
Whole Grains are Better
I prefer to use whole grains. Sometimes I use all whole grain with this recipe. Sometimes I use part whole grain and part all-purpose flour. Or you can make it with 100% all-purpose flour.
Make it how you like it but whole grains add more nutrition to your final product so using at least part whole grain increases the nutrition of your crackers.
Use Add In’s You Love
The last version I made of this cracker recipe I added rosemary. It was delicious. My kids love it with nutritional yeast. It makes them taste more like a Cheez-It. If you don’t need to avoid dairy, you can use sharp cheddar cheese in this recipe.
I always add the onion powder because it gives good flavor no matter what other seasonings I put in it.
Flexible on Time
The most convenient part about this recipe is that you can mix it up and then stick it in your fridge until you are ready to roll it out.
I have left it in my fridge for 6 hours.
I have left it in my fridge for 12 hours.
It has even been left it in my fridge for 24 hours.
It always turns out great.
If you leave it longer than 36 hours, it will definitely be more sour but will still be a great cracker.
Simple Sourdough Crackers
1 cup sourdough starter
1/4 cup extra virgin olive oil or melted butter
1/2 teaspoon salt
1/2 teaspoon onion powder
3/4 – 1 cup whole grain flour or all purpose flour or a combo of the two.
Desired add in –
–1/4 cup grated sharp cheddar
–1 tablespoon chopped rosemary
–2 tablespoons nutritional yeast
Directions
In a medium sized bowl, add the 1 cup sourdough starter, 1/4 cup oil or butter, 1/2 teaspoon salt, and 1/2 teaspoon onion powder. Stir to gently combine.
Add the 1/2 to 1 cup of flour and any desired add ins. The amount of flour you need will depend on the thickness of your starter. You want the dough to hold its shape when you form it into a ball.
Stir/knead the dough until everything is well combined. Cover the dough well. Place the bowl in the fridge and let it ferment for desired amount of time 6-36 hours.
Alternatively, it can be left on the counter to ferment 4-12 hours.
Preheat the oven to 400 degrees.
Place parchment paper or a silicone mat on a large cookie sheet. Roll the dough out as thin as possible or to preferred thinness.
Using a pizza cutter, cut the dough to desired cracker shape. You can poke a hole with a skewer stick or a fork on the top of each cracker. If desired, sprinkle with salt or other topping as well.
Bake for 20-25 minutes or until the edges of the crackers are just starting to brown.
Let cool and store in an airtight container.
