Sourdough Crackers from KAF

Name: Sourdough Crackers from KAF
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 100 crackers, 20 serving(s)
Ingredients: 1 cup king whole wheat flour or 1 cup white whole wheat flour; 1/2 teaspoon sea salt; 1 cup sourdough starter, discard; 1/4 cup unsalted butter, room temperature; 2 tablespoons dried herbs, of your choice (optional); oil, for brushing; coarse salt, for sprinkling on top (such as kosher or sea salt)

Submitted by Bonnie G #2

"The perfect solution to your discarded sourdough dilemma. The rosemary, while optional, complements the tang of the sourdough perfectly. Found on KAF site one of my favorite places to shop and cruise for recipes"

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photo by Bonnie G #2

Ready In:: 50mins
Ingredients:: 7
Yields:: 100 crackers
Serves:: 20

ingredients

1 cup king whole wheat flour or 1 cup white whole wheat flour
¹⁄₂ teaspoon sea salt
1 cup sourdough starter, discard
¹⁄₄ cup unsalted butter, room temperature
2 tablespoons dried herbs, of your choice (optional)
oil, for brushing
coarse salt, for sprinkling on top (such as kosher or sea salt)

directions

Mix together the flour, salt, sourdough starter, butter, and optional 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. 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.

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RECIPE SUBMITTED BY

Bonnie G #2

USA

<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA.  We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p> 8726453"

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