Sourdough Crackers - Dairy Free option with Olive Oil
Crisp crackers using sourdough starter or discard with a whole swathe of options for you to personalise!
Ingredients
- 300 g Starter at any point - discard or peak
- 250 g Plain / AP Flour
- 100 g Spelt / Whole Wheat Flour
- 100 g Olive Oil
- 2 Tbsp Dried Herbs Thyme is my favourite in these
- 1 tsp Salt or to taste
Instructions
- Throw everything into your vessel of choice for bringing the dough together, I use my Thermomix on sp 5 for about 20 seconds until it hits small ball stage.300 g Starter250 g Plain / AP Flour100 g Spelt / Whole Wheat Flour100 g Olive Oil2 Tbsp Dried Herbs1 tsp Salt
- Tip it out onto a dough mat and knead until smooth and homogenous.
- Cover, either in the bowl with a plastic bag, or beeswax cover or cover the disc in cling wrap, or place in a zip loc bag, you want it to maintain its moisture and allow the starter to hydrate the dough well, leave to rest at room temp for 30 mins minimum.
- At this point you can put it in the fridge to deal with later if you like!
- Roll it out in the manner you choose, I like to use my pasta roller, I take it from thick to thin and then lay it out on a silicone sheet and cut the shapes I desire.
Notes
*Substitutions - You do not have to use a wholewheat/spelt flour portion, you can just use all plain / all purpose, but I love the texture that the whole flour gives it, it gives it lovely little flecks through the dough and a bit more of a nutty flavour, I have tried using almond flour instead of the whole flour and that works quite well too, you may just have to adjust your liquid a little bit.
You can also swap out the olive oil for butter / ghee / oil of choice, but do take note of the texture of the dough when you do this, remember that butter and ghee when cold are going to be firmer than when warm, so potentially you want to store this in the fridge until rolling out and not have it sitting on the bench, or you could melt those ingredients before kneading the dough and then you know how it will behave while warm!
**In regard to herbs/spices, that is really personal preference, if you use anything with too larger a texture and are intending to use a pasta roller, it risks tearing the dough as you take it down thin, but if you are hand rolling, this is neither here nor there.
***This dough is very forgiving, it doesn't need to rise, all it needs is to be able to be rolled out to the thickness you desire, so if you add something and the dough changes texture, either too crumbly or too wet, then add a little more flour, or a little more oil or work the dough a bit more and bring it back to the consistency that makes it easy to work with.
****I highly recommend keeping track of what flavours you want to use and what adaptations you end up making! The consistency of your starter can also impact the end result.