We LOVE these crunchy yummies! AND, they are so easy, so tasty, and so fun to make. We’ve been going to town on sourdough in our house, which means LOTS of sourdough ‘discard’ (the portion of sourdough you get rid of when you feed your starter). That discard can be used for tons of things from cookies to brownies to pizza dough to CRACKERS! For those wondering if sourdough is worth all the fuss, my vote is a clear ‘YES!’ Because it’s not just the bread, it opens up an whole new dimension and flavor to other baked goods looking for an upgrade. Each yeast and bacterial community is so different, providing an abundance of variety from such seemingly simple ingredients.
The sourdough gives the crackers a nice tang and depth you’ll love. We found some inspiration for this recipe on King Arthur’s amazing recipe page, but swapped out some items to emphasize the whole grain goodness we grow here on the farm – especially our favorite, buckwheat. AND, we’re addicted! Excellent with cheese, hummus, and drinks! Get ready to get your crunch on!
Ingredients
- 1.5 cup organic whole buckwheat flour
- 1/2 cup organic buckwheat sourdough starter, unfed/discard
- 1/2 cup organic spelt sourdough starter, unfed/discard
- 1 teaspoon sea salt
- 4 tablespoons unsalted butter or shortening, room temperature
- 2 tablespoons dried herbs of your choice; I used Adobo here
- olive oil, for brushing
- coarse salt (such as kosher or sea salt) for sprinkling on top
-Prep/Cook Time-
25 min. prep
30 min chill
20-25 min bake
-Cook Type-
Bake
350 degrees F
Instructions
- Mix together the flour, salt, sourdough starter, butter, and herbs to make a smooth (not sticky), cohesive dough.
- 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 the oven to 350°F.
- 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 (IMPORTANT: make these thin!). The dough will have ragged, uneven edges; that’s OK. Just try to make it as even as possible.
- Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.
- Cut the dough into 1 1/4″ squares; a rolling pizza wheel works well here.
- Prick each square with the tines of a fork.
- Bake the crackers for 20 to 25 minutes, until the squares are starting to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly.
- When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage.
Play around with herb mixes and have fun. The biggest thing to remember is getting these rolled out very thin. If there too thick, they’ll be hard to bite into because these are very crunchy! Crunchy is what you want. Wheat Thins ain’t got nuthin’ on Buckwheat Thins!
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