Crackers from Scratch?

I think the Great British Bake-off is influencing what I make, because today I made crackers from scratch. I have never done this before so this was a kitchen experiment. I found a recipe for Sourdough Whole Wheat Crackers at The Fresh Loaf. It looked simple and it used whole wheat flour, which appealed to me.

I had to start very close to over with my sourdough starter because of gnats getting into my main starters. Fortunately, I had a reserve starter in the fridge that I could build up. I did the discard starter step twice yesterday and was able to get one cup of starter to use for crackers. You can never have too many uses for starter! Sometime soon I need to try making crumpets again.

Simple ingredients: whole wheat flour, starter, butter, salt, and herbs

I started out mixing the dough with a spatula

Eventually, I used my hands to work the dough and incorporate the butter. At first, the dough stuck to my hands, but after about five minutes, I had a stiff dough ball and very little dough on my hands.

I tried to impress my son Ian with my dough ball. He wasn’t impressed.

Once I had a dough ball, the dough needed to rest for three hours. Three hours is a long time so I fed my kids lunch and made croutons from some bread that was in the fridge.

I brushed bread cubes with olive oil and sprinkled them with lavender pepper and sea salt.

7 minutes in the oven at 350 degrees. I had to stop myself from eating them all.

I could have done a better rolling job.

I thought I had the dough rolled out thin enough but I think tomorrow I will try to roll out the other batch even thinner.

I used a pastry cutter (I think it is a pastry cutter. I could be very wrong.) with scalloped edges to make the cuts.

These took a little less than 30 minutes to bake.

After they came out of the oven, I had a hard time keeping Josh and my oldest son Corran away from them long enough to cool. Once they had cooled enough, the crackers snapped off right at the cuts. I think there could have been more “snap” so that is why I will try rolling the dough out thinner tomorrow.

This is the seasoning I used. I should have used more than I did.

It was nice not having an overly salty cracker but my oldest said it needed more seasoning. I think I will try using the sandwich sprinkle along with rosemary and coarse salt tomorrow. My oldest son has already volunteered to help me roll out the dough.

It didn’t take long for the crackers to disappear.

By dinner cleanup time, all the crackers were gone. I would say this is worth it to make. It uses starter, kids love it, and it doesn’t take forever to make though it does take a bit of planning with the 3 hour rest time.

Note: I posted this from my phone so the formatting is very off on this post. I’m not sure if I will post from my phone again!


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