Sourdough Crackers

Sourdough Crackers

StreuselAs much as I try not to love crackers, I just can’t help myself.  The problem with crackers… I can mindlessly eat about 2000 before my stomach screams, “STOP”!

I typically don’t repost a recipe from another blogger unless I can tweak it and make it my own.  I like to be original however these crackers caught my eye and they enabled me to use one of my favorite gadgets for something other than pasta or baklava dough.  Since Clotilde’s recipe is metric I thought I would convert it to the inch-pound system and give it a try.

These crackers are perfect for serving with smoked salmon or goat cheese.  They are just thick enough to hold up to a heavier spread.  I couldn’t resist running to the store after making these crackers for some honey goat cheese and adding a little more honey of course!


Sourdough Crackers

makes approximately eighty 1.5 x 1.5 inch crackers


3.5 ounces of sourdough starter

9 ounces King Arthur Pasta Flour Blend (or 3:1 all-purpose/semolina flour)

2.5 ounces water

1 t. sea salt

3 T. olive oil

pink himalayan salt and olive oil for finishing the crackers before baking


Preheat the oven to 400 degrees fahrenheit.

Combine the flour and salt and place in the bowl of a stand mixer.  Tare a bowl on a kitchen scale and weigh out the sourdough starter and water, pour in the olive oil and then pour all of this liquid over the flour and salt.  If you don’t have any sourdough starter, replace it with more water.  Mix the dough together with a paddle attachment until combined.  Let sit for several minutes and then form into a ball by hand.  Knead vigorously until a smooth ball is formed (it will be hard to knead) about 2 minutes or so.  Cut into 8 equal pieces and cover with a lightly damp towel while prepping your pans and pasta roller.  I use an Imperia Pasta Roller.

Cover two baking sheets with parchment paper or silicon mats.  Attach the flat (lasagna) attachment to the pasta roller.   My pasta roller has settings 1 to 6.  Starting at setting 1, flatten out one piece of dough with the palm of your hand and then roll through the roller once.  Fold in half on thinner edge and roll again.  Fold and roll one more time.  Change the roller to setting 3 and roll once. Change the roller to setting 4 and roll again.  Lastly, change the roller to setting 5 and roll the final time.  Do this with all 8 sections of dough.

Lay two sections of crackers on one baking sheets and lightly coat with olive oil using a silicon brush, then sprinkle with salt.  Lightly score each section with a knife into ten crackers.  Bake for 8 to 10 minutes or until golden brown.  I baked two baking sheets at a time.  Let the cracker sections cool on a cooling rack and then break into crackers along scored lines and store in airtight containers.

I really have no idea how long you can store these crackers because I ate them rather quickly.  I won’t admit how quickly because you will certainly judge me!

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