Ingredients
Equipment
Method
- Combine Ingredients: In a large mixing bowl, combine the sourdough starter, whole wheat flour, all-purpose flour, olive oil, water, and salt. Mix until a shaggy dough forms.
- Autolyse (Optional but Recommended): Cover the bowl and let the dough rest for 30 minutes. This allows the flour to fully hydrate, improving the texture.
- Bulk Fermentation: Knead the dough for a few minutes until it becomes smooth and elastic. Place it in a lightly oiled bowl, cover, and let it ferment at room temperature for 12-18 hours, or until doubled in size.
- Divide and Roll: Divide the dough in half. On a lightly floured surface, roll out one half of the dough as thinly as possible, aiming for about 1/16 inch thickness. This is crucial for crispness!
- Shape and Dock: Use a pizza cutter or knife to cut the dough into desired shapes (squares, rectangles, triangles). Dock the crackers with a fork to prevent them from puffing up during baking.
- Add Toppings: Brush the crackers lightly with olive oil (optional) and sprinkle with your desired toppings.
- Bake: Transfer the parchment paper with the crackers to a baking sheet. Bake in a preheated oven at 350°F (175°C) for 12-18 minutes, or until golden brown and crisp. Watch them closely, as they can burn easily.
- Cool: Let the crackers cool completely on the baking sheet before breaking them apart and enjoying.
- Repeat: Repeat the rolling, cutting, and baking process with the remaining dough.
Notes
For best results, use an active and bubbly sourdough starter. Don't skimp on the olive oil, as it inhibits gluten development and creates a tender crumb. Roll the dough as thinly as possible for maximum crispness. Store cooled crackers in an airtight container to maintain their crispness. Experiment with different toppings to customize the flavor of your crackers.