Leftover sourdough starter is abundant around these parts. I’m not about to toss all that fermented goodness. So, I search for recipes to use it up. I’ve made pancakes, banana bread, and crackers so far. Crackers are easy and fun! 


This time I made a double batch and I will refrigerate half the dough for a later time. I do have a weekend sourdough baking schedule that I’ve been trying to stick to. It’s not rigorous and just requires some time at home, mostly on Saturday afternoon. 

I wanted a buttery cracker this time so I used real butter, but I’ve had great results using coconut oil. Any oil would be fine and would veganize this recipe.

Feel free to halve this recipe.

1 1/3 cup sourdough starter (basically any state is fine)

1 1/2 cup whole wheat flour

5 tablespoons butter (I buy Amish wrapped in wax paper), or any type of oil you’d prefer. 

1/2 teaspoon salt

1/2 teaspoon baking soda

Mix with hands, leave out overnight. Cut off 1/4 of dough to roll out quite thin. Lightly sprinkle with sea salt, then roll over with a rolling pin to set it in the dough. I cut mine with a thrifted pizza cutter. Bake at 350 F for about 15 minutes, turning pan at halfway point. Repeat with another 1/4 at a time. Allow to cool and enjoy!


*This is half of the written recipe. The rest I will refrigerate.

Peace and love,

Kristan

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