Sourdough has become the life blood of my household. And these crispy, flaky, salty Rustic Sourdough Butter Crackers are no exception.
I feel like I’ve finally perfected this recipe; combining the smooth golden flavor of pastured butter with a long fermentation time to yield an easily digestible, artisan wheat cracker made with healthy saturated fat.
The extra-long fermentation time of these crackers also develops a true sourdough flavor with the classic sourdough tang and crunch.
Don’t expect them to last long.
They make an easy choice for serving with cheese and charcuterie, alongside hummus, with guacamole or on all their own.
A quick note on why sourdough is better for your digestion and in turn your body.
Fermenting, soaking and sprouting grains removes phytates, otherwise know as phytic acid. Phytic acid is found in all grains, nuts, seeds and legumes. While phytates won’t necessarily harm you they do act as an anti-nutrient binding with vitamins and minerals and decreasing the absorption of those nutrients. A diet relatively high in inadequately prepared grains can lead to malnutrition.
When sourdough undergoes a long fermentation process the enzymes in the culture start to break down starches, sugars and proteins thus making them much easier for our tummies to digest!
For more information on how to properly prepare your foods using time-honored traditional techniques please refer to the book Nourishing Traditions by Sally Fallon and Mary G. Enig Ph.D. This is the one book that I lovingly call my “Traditional Food Bible”.
Try my Sourdough Discard Crackers too!
For the dough:
- 250 Grams Sourdough Starter or Discard, 1 cup at 100% hydration
- 280 Grams Organic All Purpose Flour, 2 cups
- 8 Grams Sea Salt, 3/4 teaspoon
- 113 Grams Melted Butter, 1/2 cup
- 105 Grams Filtered Water, just shy 1/2 cup
For the garnish:
The night before baking:
- Weigh or measure all the dough ingredients into a ceramic or glass mixing bowl.
- Mix the dough just until it comes together. There will be plenty of structure without developing extra gluten.
- Let the dough rest and rise, covered for 12-16 hours.
The next day:
- Preheat your oven to 350°.
- Transfer the dough to a floured surface and pat it into a rectangle. Cut the rectangle in half.
- Cut 3 sheets of parchment paper that will fit a large baking sheet.
- Place one piece of the dough in the center of a piece of parchment and cover with the other sheet.
- Use your hand to flatten the dough into a large rectangle. Then use a rolling pin to roll it to a thickness of about 1/8th of an inch. Remove the top sheet of parchment paper.
- In a small bowl beat the egg with 1 tablespoon of water. Use a pastry brush to lightly coat the surface of the crackers with the egg wash. Sprinkle the cracker dough with a thick flake artisan salt and herbs if desired.
- Using a pizza cutter or knife cut the dough into cracker size squares. Prick (dock) each square twice with a fork to keep the dough from bubbling up in the oven.
- Slide the parchment paper onto the baking sheet and set the crackers aside.
- Repeat these steps with the remaining dough.
- Bake the crackers for 30 minutes at 350°. Then turn the oven off and jar the door. I use a baking mitt between the door and frame to just barley keep the oven door open. Let the crackers cool completely in the oven.
- Once cool, store the crackers in an air tight container.
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