Well, I’ve had a sourdough starter for about four months now and have used it for its intended purpose exactly once. The loaves were fine, nothing special, not particularly sour, way too dark, sorta spongy. Clearly I have lots of practicing to do but I haven’t felt up to the dedication and attention necessary to master a perfect sourdough loaf. Gosh, I haven’t even named my starter yet. (But I have named my robot vacuum the Noonoo. Any Teletubbies fans out there? Anyone? Naughty Noonoo!)
Despite my sourdough sloth, each week I diligently feed my starter. When I’ve filled a quart container with discard, I use it up. Luckily, because discard is typically a 1:1 ratio (by weight) of flour to water, recipes aren’t much different than others requiring flour and water, though with the addition of a little tang. I started with muffins and quickly moved on to crackers. And crackers are where I’ve gotten stuck. Stuck in the sense that I just can’t move on and see no reason to move on. Friends swear by pancakes and English muffins, so perhaps I’ll branch out one of these days, but for now, I’m happy right were I am. Every time I bake up a batch, I think to myself, “who am I? Have I become that annoying person who makes her own crackers?” Apparently I have. (Also, granola. Who seriously makes granola? I do, that’s who.)
While I’ve made some crazy shit — Sachertorte (one of only two multilayer, frosted cakes I’ve ever attempted), a Passover tart (who makes a coconut macaroon pressed crust on Passover), zwetschgendatschi (yeasted Bavarian plum tart), Cassatelle (ricotta turnovers , the dough rolled out in a pasta machine) — what amazes me the most is when I make in my own kitchen something I’d normally buy. Case in point: chocolate covered graham crackers like the ones my Bubbie used to bribe me to drink milk. Also, now, whole wheat crackers.
Before I get all in awe of myself, I have to come clean: these crackers are dead easy. The hardest part is rolling them out thinly and evenly. The dough itself is a dream to work with — the vegetable oil makes it smooth and pliable. So, when I’ve collected a quart of discard, I make a quadruple batch. When I’m in the mood for crackers, I measure out two chunks of dough, roll as thinly as I can over a piece of parchment, and decorate with whatever flavors and textures I’m in the mood for.
Slice the dough with a pizza wheel, prick each square with a fork, and they’re ready for the oven.
Sourdough whole wheat crackers
Adapted from King Arthur Flour. I like to top with a flavor and a texture. In this recipe, I used garlic powder (I have Leah Koenig to thank for my recent embrace of the spice) and flax seeds. I’m also a huge fan of za’atar, sumac, and sesame seeds or just some oats. Next, perhaps nutritional yeast? Pepitas? Maybe brush with a different oil – how about a sesame-miso mix, maybe if I use rice flour instead of whole wheat. And I can’t help but wonder if I might make some faux cheez-its by mix sharp cheddar into the dough.
I make a triple or quadruple batch and either separately wrap single batches or write the weight required for a single batch on a ziptop bag so I can measure out the right amount for next time. Normally I wouldn’t be so picky about how much dough you’re rolling out, but I’ve found that if you try to roll out too much, it’s just that much harder to get the dough thin or even.
Makes about 100 crackers
– 1 C whole wheat flour
– 1/2 t fine sea salt, plus 1 t for sprinkling on top
– 1 C unfed (“discarded”) sourdough starter
– 3 T vegetable oil, plus more for for brushing
– 1/2 t garlic powder for sprinkling
– 1 T flax seeds
Mix. Mix together the flour, salt, sourdough starter, and oil to make a smooth cohesive dough. If the dough is to sticky, add a little flour. Too dry, add a tiny bit of oil. Still too dry, a tiny bit of water.
Chill. Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
Preheat. Preheat the oven to 400°F.
Roll. Very lightly flour a piece of parchment, your rolling pin, and the top of the dough. Working with one piece at a time, roll the dough to about 1/16″ thick – essentially as thinly and evenly as you possible can. The dough will have ragged, uneven edges; that’s OK.
Brush and top. Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt, garlic powder, and flax seeds over the top of the crackers. Sprinkle from high above the dough to ensure it’s evenly distributed rather than clumping. Gently roll the pin over the dough to press the seeds into the dough (as you can see in my photos, I didn’t press down hard enough this time).
Slice and prick. Use a pizza wheel to cut the dough into into squares between 1 and 1 1/4 inches. Doesn’t have to be perfectly exact. Prick each square with the tines of a fork.
Bake. Bake the crackers for 15-20 minutes, until the squares start to brown around the edges and are lightly golden in the center. At the 7- to 8-minute mark, turn the baking sheet 180 degrees to ensure the crackers bake evenly if your oven has hot spots (mine clearly does).
Cool. Remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week, if they last that long; freeze for longer storage.
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