Einkorn Sourdough Crackers

Ingredients

  • 1 cup einkorn sourdough starter discard

  • 4 tbsp unsalted grass fed butter, melted and cooled.

  • 1 - 1 1/2 cups organic Einkorn AP (enough to create a sticky dough)

  • 1/2 tsp aluminum-free baking soda

  • 1/4 tsp organic onion powder

  • 1/4 tsp organic turmeric

  • 1/2 tsp sea salt

  • dash organic paprika

Instructions

  1. For the dough:

  2. In a medium bowl measure out the sourdough discard. Add the cooled melted butter.

  3. Add 1 cup of the organic Einkorn flour, 1/2 tsp baking soda, 1/4 tsp organic onion powder, 1/4 tsp organic turmeric, 1/2 tsp sea salt, and dash of organic paprika. Mix well.

  4. Add enough extra flour to make a dough that's slightly sticky. It should be just enough flour to bring the dough together. Since einkorn produces a very sticky dough using a bendable bench scraper or a wooden spoon works best.

  5. Cover the bowl loosely with plastic wrap and let rise for 8-12 hours in a warm spot. The best case scenario is to mix dough at night so the rise happens while you sleep.

  6. If your kitchen is fairly warm you can cover bowl and leave on the counter. If a cooler kitchen then proof the dough in the oven with the light on. Put a post it note on the oven door to remind you before you preheat.

  1. To make the crackers:

  2. When you are ready to make the dough, preheat the oven to 350 degrees.

  3. Turn dough out onto a well-floured work surface and fold dough over for a few minutes, adding flour as needed so the dough doesn't stick to your hands or work surface.

  4. Divide the dough into two even pieces. Cut two pieces of parchment paper equal to the size of your cookie sheet.

  5. Roll out each piece on the parchment paper to about 1/8 inch thickness. This is crucial. Thin dough produces crisp crackers. Make sure the thickness is consistent on the ends as well as in the middle. Transfer dough to your cookie sheet.

  6. Use a pizza cutter or pastry cutter to cut the dough into desired shapes, trying to keep similar sizes so the crackers bake evenly.

  7. Bake the crackers at 350 degrees for 15 minutes. Depending on how evenly your oven bakes, you may want to consider switching the trays around halfway through.

  8. After 15 minutes check to see if the crackers have puffed up and are crispy. (They will crisp up on the pan after your remove them from the oven.) If still soft bake for 5 minutes and check again.

  9. Remove the crackers when you are sure they are crispy and then let cool in the pan.

  10. Store in an airtight container, if they last that long!