Sourdough Starter Crackers
INGREDIENTS
50 g Bolted All Purpose Flour
50 g Whole Grain Spelt Flour
25 g Extra-virgin Olive Oil
2 g Sea salt (scant ½ teaspoon)
172 g Ripe sourdough starter, 100% hydration (may use discard)
Coarse sea salt, for sprinkling
INSTRUCTIONS
In a medium bowl, mix the flours, oil, fine sea salt and sourdough starter until combined. Alternatively, mix in a stand mixer fitted with the paddle.
The dough can be rolled and baked immediately after mixing, or you can cover the dough and let it proof for 1 to 2 hours at room temperature, or overnight in the refrigerator.
Place oven racks in the top third and bottom third of the oven. Preheat the oven to 350°F/175°C. Line two 13 x 18-inch baking sheets with parchment paper, then move the parchment paper to your work surface - the dough will be rolled out directly on the parchment paper and then transferred to the pans for baking.
Lightly flour a work surface and the top of the dough in the bowl, then turn the dough out onto the work surface. Lightly flour the new top and divide the dough in half. Place one half on each piece of parchment and, using a rolling pin, roll the dough out very thinly, about ¼ inch thick. Be sure to roll the cracker dough out to an even thickness for consistent baking time. You can also use a pasta machine set on the thinnest setting to roll out the dough.
Using a pizza wheel or sharp knife, cut the dough into 1½ inch squares. Use a spray bottle to lightly spritz the cracker dough with water, or brush it on with a pastry brush, and sprinkle with coarse sea salt. The crackers will puff during baking, but if you prefer them thin and crispy, dock them by punching them a single time in the center of each square with the tines of a fork. Transfer each piece of parchment to a sheet pan.
Slide the pans into the oven and bake for 10 minutes. Rotate the pans back to front, switch racks, and bake for 10 minutes more, or until the crackers are golden brown and very crispy.
Let the crackers cool completely on the pans. They will keep in airtight containers at room temperature for 1 week.