1 cup / 230g sourdough starter
1 cup flour
3 TB olive oil
1/2 tsp salt
3 TB parmesan cheese (sub nutritional yeast to taste for diary free)
Preheat oven 350ºF
Mix everything together to form a ball and knead till smooth.
place half the dough on to a large parchment paper and cover with a large piece of plastic wrap and roll as thin as possible - paper thin for crispy & 1/16" for a slightly thicker cracker. I work this in two batches which helps with the rolling out thinner.
NOTE: the crackers will puff up a bit and gain in thickness once baked
once the crackers are rolled to the desired thickness cut the dough into the size of cracker you want - i like to make a version of Cheez-its so i cut a batch to a small snacking size while i will make a batch with larger crackers.
Use a fork to press holes into the crackers and then place the crackers into the preheated 350ºF oven for aprox 35 minutes. or until golden and crispy. do not over bake
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