Remember Bubbly Olguita? That's the name of my sourdough starter for those who haven't been following my adventures in sourdough baking.
As I mentioned in in my earlier post, I used part of the starter to make crackers. I followed the recipe from King Arthur, but made a few changes following my twin's advice: mainly the use of olive oil instead of butter.
Sourdough Za'atar & Cayenne Crackers
Adapted from King Arthur
1 cup flour, plus more for rolling out the dough
1/2 teaspoon salt
1 cup sourdough starter
1/4 cup olive oil
2 tablespoons za'atar
cayenne powder to taste
more salt as a finishing touch
Preheat the oven to 350F.
Combine the first 6 ingredients. Refrigerate for about 30 minutes.
On a piece of parchment, roll out the dough to 1/16" thickness. Use flour if the dough is slightly sticky.
Use a ravioli cutter to stamp out your crackers. Alternatively, use a knife or a pizza cutter to cut the dough into desired shapes.
Prick each cracker with a fork to make sure they'll bake evenly without puffing up.
Sprinkle the crackers with kosher salt, slightly pressing the salt into the dough.
Carefully transfer the parchment with the cut up crackers, you do not need to separate them at this point, onto the back of the cookie sheet (this is much easier!) and bake for about 18-20 minutes, rotating the cookie sheet halfway through the baking process.
Once the crackers have cooled, break them into individual pieces.
These freeze amazingly well!
0 comments:
Post a Comment