these sourdough crackers are, simply put, perfection.
This delicious and healthy recipe for sourdough crackers is perfect for an afternoon or roadtrip snack, with jam or jelly, or any savory dip. These are sure to be a hosting delight for any friends and family that drop in to visit.
why use this sourdough crackers recipe?
why is this sourdough crackers recipe healthy?
things to consider
While this recipe is super simple, there a few things to consider before making these sourdough crackers.
I’m lucky enough to be 20 minutes from the location where my preferred flour is grown, cared for, harvested, and milled. How lucky is that?!
Sara Wood in Ralston, Wyoming owns and operates Wyoming Heritage Grains. Their ancient grains are planted with no-till methods (healthier soil = healthier wheat), without toxic chemicals and herbicides, and regeneratively grown with the rotational grazing of cattle on pastures.
Baking with this flour has made a world of difference in our health. From never eating bread to now indulging every single day, we are so grateful for Sara!
You can order online from Sara or try to source your own local, ancient grains near to you.
Did you know?
Wheat is a crop sprayed with glyphosate, a well-known cancer causing chemical. Sourcing local flour and getting to know your ranchers and farmers helps to avoid these lethal chemicals.
Most people report feeling better and losing weight traveling in Europe and eating the same foods as in the US. The difference? Glyphosate and other toxic chemicals are banned in Europe.
sourcing olive oil
When you shop for EVOO (extra virgin olive oil), you expect to just be buying olive oil at your local grocery store, right? Well unfortunately you may be buying tainted olive oil.
It’s reliably reported that 80% of the Italian olive oil on the market is fraudulent. Some experts think that percentage is an exaggeration. Others believe that the bigger problem is poor quality olive oil, deliberately mislabeled as virgin or extra virgin.Forbes
How disappointing! Olive oil has been used for years by healthy Mediterranean cultures but we, the consumers, are now being rug-pulled.
Here are some other ways to properly choose healthy EVOO:
- choose a dark bottle as olive oil breaks down in light
- look for the country of origin and bottling (I tend to avoid anything other than Italy)
- check for a harvest date (if none listed, avoid it!)
- look for the specific wording “extra virgin” and not light, cold-pressed, authentic, etc.
- check the ingredients! the list should be short and just olive oil related
To avoid fraudulent EVOO, I choose olive oil that has originated in Italy. Here’s an example of what I buy and why.
- Lucini is Extra Virgin Olive Oil, 100% Italian, and organic
- a dark glass bottle
- a harvest year is clearly listed along with an expiration date
- multiple organic certifications
- instructions to keep the bottle out of direct light
- ingredients are just organic extra virgin olive oil
- product of Italy
using sourdough starter or discard
Now I’m sure this hasn’t gotten past you, but this recipe requires a sourdough starter. And I promise it’s not difficult to make! You just need good water, flour, and a container.
I recommend following Farmhouse on Boone’s sourdough starter recipe. I will say I found the water requirements as the days went on to be too much. I cut the water back as the sourdough started fermenting.
Did you know?
Sourdough is easier on on your digestive system due to amazing bacteria growing due to the fermentation process. It also provides a pleasant sour smell and taste to your bread.
Those will gluten sensitivities also find sourdough bread to be better tolerated due to sourdough breaking down the gluten. Cutting out wheat grown with herbicides and glyphosate will help with digestion too!
the thinner the better
The thinner the crackers the crispier they will be once they cool after baking. However, too thin and they’ll fall apart.
I judge the thinness by how well I can see the silicone baking mat behind the sourdough cracker dough. If I can see it really well, it’s too thin and I scrap that square.
To get thin crackers, I use a rolling pin without any bumpers and just use manual pressure to press down on the dough. The bumpers on my rolling pin are all too thick to make proper crackers.
How does this grow sovereignty?
The more control you have over your food, the more sovereign you will be. Sovereign over you wallet, your health, and your time. Unhealthy foods may be cheap up front but the costs grow in healthcare bills and just feeling lousy everyday.
Take control of your food by growing or making your own at home. You don’t have to be a rancher, farmer, or homesteader to take more control over you food intake.
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the edible supplies
To get started making this recipe, you’ll first want to gather all your ingredients.
1 cup (230 g)
sourdough starter or discard
1.5 cups (190 g
(optional) Italian seasonings
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Step 1: Mix all the ingredients together.
Step 2: Roll out the dough as thinly as possible on the silicone baking mat
Step 3: Using a knife (or pizza cutter), make horizontal and vertical lines to create the crackers. The sizing is up to you!
Step 4: Remove squares that are too thin on the edges. You can bake a few baking sheets to use up all the dough.
Step 5: Using a fork, puncture each cracker multiple times to help the crackers stay as flat as possible while baking. Doesn’t have to be perfect.
Step 6: Bake at 390° Fahrenheit for 15 minutes.
You might still have some crispies on the edge but they still eat!
Step 7: Allow the crackers to cool and they will harden as they do. Break the squares apart and store in a airtight glass container.
Super easy and super delicious! Whip up this sourdough cracker recipe for the perfect afternoon snack.
Did you make this recipe?
Tag us (@ArdaAcres) on IG to share your creation with us! You can also leave a comment below!
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Here are some of the supplies that I used when making this recipe!
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the easiest and best sourdough crackers recipe
- large mixing bowl
- Rolling Pin
- 1/4 measuring cup
- 1 cup measuring cup
- measuring spoons
- silicone baking mat
- baking sheet
- mixing spoon
- 1 cup sourdough starter or discard
- 1.5 cups flour
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- to taste (optional) seasonings
- Mix all the ingredients together.
- Roll out the dough as thinly as possible on the silicone baking mat
- Using a knife (or pizza cutter), make horizontal and vertical lines to create the crackers.
- Remove squares that are too thin on the edges.
- Using a fork, puncture each cracker multiple times to help the crackers stay as flat as possible while baking.
- Bake at 390° Fahrenheit for 15 minutes.
- Allow the crackers to cool and they will harden as they do. Break the squares apart and store in a airtight glass container.