By Susan Packer
Sourdough Artisan Crackers
18 steps
Prep:30minCook:2h
Looking for creative ways to use your sourdough? These crackers are delicious! A little time intensive but well worth the effort! I substituted almonds for the pecans and used a mixture of raisins and craisins for the fruit. I also doubled the recipe and baked this in small loaf tins. If you need a sourdough starter send me a message!
Updated at: Thu, 17 Aug 2023 11:29:26 GMT
Nutrition balance score
Great
Glycemic Index
64
Moderate
Glycemic Load
7
Low
Nutrition per serving
Calories71.2 kcal (4%)
Total Fat2.9 g (4%)
Carbs10.2 g (4%)
Sugars3.5 g (4%)
Protein1.8 g (4%)
Sodium68 mg (3%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
30 servings
Instructions
Step 1
Preheat your oven to 350°F.
Step 2
Grease and line with parchment paper a small loaf pan. I usually use a 8X4 inches, but it can be done in a 9X5 inches, it will only affect the final size/shape of the cracker.
Step 3
In a large bowl, mix the milk, sourdough starter and pumpkin puree.
Step 4
Add the brown sugar, cinnamon, ginger, nutmeg, salt and thyme and mix to combine.
Step 5
Add the sunflower seeds, chopped pecans and dried cranberries and mix until incorporated into the batter.
Step 6
In a medium bowl, mix both the all-purpose and whole wheat flours, rolled oats and baking soda.
Step 7
Add the flour mixture on the batter and stir until everything is well combined.
Step 8
Distribute all the batter evenly into the lined loaf pan.
Step 9
Bake for 25 to 30 minutes, or until you insert a toothpick into the middle and it comes out clean.
Step 10
Let the loaf cool completely on a rack before wrapping it with plastic wrap. Freeze for 40 minutes. If you freeze it for longer than 2 hours, let it thaw for 40 minutes to 1 hour before cutting. If the middle is totally frozen, it’s harder to slice the crackers.
Step 11
Preheat you oven to 250°F.
Step 12
Unwrap your loaf. With a bread knife or any serrated knife, slice the loaf as thinly as you can. Aim for 2mm slices.
Step 13
Place the slices on a baking sheet (you can line them with parchment paper just to prevent any browning on the bottoms) and bake your sourdough crackers for 50 minutes, flipping each cracker after 25 minutes.
Step 14
Let them cool completely before serving. They will get harder as they cool, so don’t worry if they’re still a bit soft when out of the oven. If you have a cooling rack, use it.
Step 15
Store your sourdough crackers in an airtight container for up to 3 weeks.
Step 16
The slices must be thin! If you cut them too thick, they won’t get as crispy as the store-bought ones. I used my meat slicer and set to about 2.5mm thick.
Step 17
You need to use a sharp serrated knife for cutting the crackers: a sharp bread knife will make your life much easier.
Step 18
Yes, you need to bake them for 50 minutes the second time you do it. After 25 minutes, it’s really good to flip every single one so they bake and crisp evenly and don’t burn on the bottom.
View on milk+pop
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
