Larianne Learns: Tasty Sourdough Crackers

In my quest to make all of my grain products sourdough I came across this great cracker recipe. The original recipe is here, https://www.curiouscuisiniere.com/sourdough-cheese-crackers/. I have modified it, of course, and hope you enjoy it as much as we do.

RECIPE:
3 cups all purpose flour
1/2 cup nutritional yeast
1 cup sourdough starter
2 teaspoons salt
1 teaspoon onion or garlic powder
1/2 cup melted butter

Mix up your dough and let it sit covered in a warm spot for 9-12 hours. I usually mix my dough up after dinner and then bake the crackers after breakfast the next day.

The dough won't rise like bread dough, and that is good. You are going to roll out your dough super thin. The thinner the better. I start rolling my dough out on the counter then finish rolling it out on the greased cookie sheet. I cut the rolled dough into a nice rectangle by trimming the sides of the dough on the baking sheet with a knife. This makes the crackers a more uniform size and they bake more evenly.

Sprinkle your rolled out dough with salt and press the salt into the dough with the rolling pin. That way the salt doesn't roll off the cracker when it is all baked.
Pre-cut the rolled out cracker dough on the baking sheet into your cracker size morsels. This makes a nice square cracker at the end of the process.

Bake your crackers in a HOT oven, *400 degrees for about 15 minutes then try and flip the crackers over so the bottom doesn't get burnt. The middle will always bake slower and you will find that the sides get a little brown. Bake until the crackers are golden brown.

This is a time consuming treat but totally worth it in the end.

I have come up with some flavor variations if you want to try them?
I have made crackers with powdered vegetables and spices. I dehydrate my own veggies but I am sure you can find powdered kale, beets, and onions out there in cyberspace.