Use this recipe as a blank canvas, and top your crackers with anything from grated parmesan freshly chopped herbs to cinnamon sugar
Ingredients:
200g sourdough starter (unfed)
56g rye flour
56g all purpose flour
1 tsp kosher salt
57g unsalted butter at room temp
Olive oil for brushing
Seeds, chopped herbs, or grated cheese for topping
Directions:
Mix together the sourdough starter, flours, salt, and butter until you have a cohesive dough. Divide the dough into 2 portions and wrap each portion in plastic wrap. Refrigerate for 30 minutes or up to 24 hours.
Preheat oven to 350.
Remove one dough portion from the fridge. Cut a piece of parchment to fit your baking pan. Lightly flour the parchment paper. Place the dough on the parchment and lightly flour the dough and your rolling pin.
Roll the dough out as thin as you can. It’s okay if the dough has rough edges, just roll as thinly as possible.
Brush the top of the dough with olive oil, then use a pizza cutter to slice desired shapes. Sprinkle crackers with desired toppings.
Bake for 20-25 minutes, rotating the pan halfway through. The crackers are done when they are beginning to darken at the edges.
Let cool completely, then enjoy. Store in an airtight container at room temperature for 1 week, or freeze for longer storage.
