Sunday, April 26, 2009

Whole Wheat Sourdough Crackers

I've been very lucky with sourdough. Five years ago I mixed up some water and unbleached flour to the consistency of pancake batter and left it uncovered at room temperature and a week later it was ready to go. I neglect my sourdough starter terribly - forgetting about it in the refrigerator for many months at a time but it always starts bubbling the instant I take it out and feed it with more water and flour.

There's a wealth of sourdough information online and you can happily spend many hours reading about the complexities of wild yeast. Here are some links to learn more about sourdough, to buy dried sourdough starter, and to find recipes for using your starter.

Today I felt like making some hearty whole grain crackers. This recipe is based on one in Adventures in Sourdough Cooking and Baking by Charles D. Wilford, Gold Rush Sourdough Company, 1971. If you ever see this little out-of-print gem at a used book store grab it as it is very comprehensive and one of the best books on the subject.


Makes about 18 2" crackers

1 c. whole wheat flour
1/4 c. Earth Balance non-hydrogenated margarine
1/4 tsp. sea salt
1/2 tsp. dried dillweed
1/2 cup sourdough starter at room temperature

Preheat oven to 375 degrees F.

Put flour, salt and dill in a large bowl. Use a fork or pastry blender to blend in the margarine.

Stir in sourdough starter and mix well.

Roll out dough on a floured surface with a rolling pin until about 1/8" thick. Cut dough into 2 inch squares and place on a greased baking sheet. Prick each square all over with a fork.

Bake for 25 minutes or until crackers are lightly browned. Cool on a baking rack.

No comments:

Related Posts with Thumbnails