Chef Jessica, our pastry chef, makes all of our breads and baked goods. These sourdough crackers always have a place on our grazing tables. They are a great vessel for soft creamy cheeses, dips, and spreads, or pate, jams, and nut butters. Vary the herbs and spices to match the toppings!
2 cups full hydration sourdough starter
2 – 2 1/2 cups AP flour
6 tbsp extra virgin olive oil
1 to 2 tbsp dried herbs /spices
1 tsp salt
* Fancy salt for topping
Mix everything together in the bowl of a stand mixer fitted with a dough hook until a smooth, stiff dough forms.
Wrap in plastic and chill in the fridge for 20 to 30 minutes
Preheat oven to 350°
Divide the dough into six pieces and work each through progressive settings on a pasta roller until the desired thinness is reached. (We usually go to setting four or five.)
This can also be done on the counter with a rolling pin. Just be sure to get it as thin as possible
Lay crackers on parchment-lined baking sheets. Spritz lightly with water and sprinkle with fancy salt
Bake for 10 to 15 minutes until nice and golden brown.
Let cool and then break into shards for serving.
