Simple Einkorn Sourdough Crackers

 

Simple Einkorn Sourdough Crackers

Hello friends & happy NYE!

For the holidays this year I played around with some new recipes, one being crackers!

 

Here's the video for this weeks recipe!

It’s no secret that several store bought crackers have the dreaded seed oils or other nasty ingredients that a lot of us are trying to avoid, so I decided to try my hand at making my own sourdough version of crackers this year!

There are a lot of recipes for these type of crackers on the interwebs of course, but I wanted to include an Einkorn version that worked perfectly for me!

HERE WE GO:

Ingredients:

1 cup active sourdough starter

1 Cup Einkorn flour(or whatever flour you’re using) I use Jovial of course!

1/2 TSP salt (I use Redmonds Real salt) 

1 TSP dried herbs (I used organic Italian seasoning, which I’ve been vibing with a lot the past few days!) 

3 Tablespoons of Olive Oil (I used organic extra virgin) 

To make:

This recipe is so easy, it shouldn’t even be a recipe.

I literally just throw all the ingredients in one bowl & knead until combined. That’s it!

Cover with plastic wrap & let rest in your fridge for at least 30 minutes. But I normally do a long ferment for 24 hours, there’s really not a difference however, except the longer you chill your dough the harder it will get as the olive oil chills. I find the dough is a lot easier to roll out when it’s colder. 

After you have fermented your dough the desired amount of time, remove from fridge & cut into 2 pieces. Set one piece aside & begin to roll out your cracker dough on a very well floured surface(it’s okay to keep adding little sprinklings of flour so your dough doesn’t stick)

Roll out until you get to desired thickness, I tend to roll mine out pretty thinly. It just depends on how crisp you want your cracker to be. 

Once you’ve got your dough rolled out, begin to cut your crackers out with a very sharp knife or pizza cutter. The key here is SHARP, if you want clean edges. You can make any shapes you like! I normally just do simple squares!

Repeat with second ball of dough.

Place all your crackers on parchment paper lined baking sheets & prick each cracker 3-4 times with a fork. This will help them crisp up & dry out like a cracker in the oven.

Bake for 10-15 minutes. I say this wide range of time because your oven may vary from mine. My oven is hotter in the back, so I have to turn my baking sheets around a couple times so the crackers toward the back don’t burn. The oil in this recipe bakes the crackers more quickly than you would think, so eyeball them closely! Essentially you want your crackers to begin turning a golden brown before taking them out of the oven. Just keep in mind the oil in the crackers gets very hot & will continue to bake them even after you take them out. 

Place on a cooling rack once cool enough to touch. These will store in an air tight container for 5-7 days!

ENJOY with your favorite cheese! 

Mine is any goat cheese I can get my hands on!

Happy new year friends!