Sourdough Crackers THM-XO

Have you ever wondered what to do with your excess sourdough starter? You can use unfed or discard starter to make these Sourdough crackers. Any kind of seasonings can be used to sprinkle on these. I often use garlic, parsley, and salt to sprinkle on before baking. This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

Sourdough Crackers

  • 1 cup white whole wheat flour
  • 1 cup sourdough starter, unfed can be used
  • 3 tablespoons bacon grease, divided
  • 1 tablespoons almond milk
  • 3/4 teaspoon salt
  • additional spices to sprinkle on crackers before baking

Reserve 1 tablespoon bacon fat. In mixer bowl, combine remaining ingredients. You should have a smooth, soft dough. Place dough in a Ziploc bag. Ferment for 7 hours or dough can be placed in the refrigerator for several days.  Preheat oven to 400 degrees F. Roll dough very thin, less that 1/8 inch. Brush with reserved bacon grease. Sprinkle with additional salt and spices. Cut in squares using a ruler and pizza cutter. Prick with a fork.  Bake for 12-14 minutes. 6 crackers will still be a THM E. More than 6 will be a Crossover.

*I watch the crackers carefully when they are baking and remove the ones along the edges as they brown. Return the baking pan to the oven until the remaining ones are finished.

**I like to use a pasta machine to roll the dough out.

Here are a few of my favorite products for this recipe. If you purchase items through these links, I receive a small commission but your price doesn’t change.

Amazon 

Sourdough Crackers THM-XO

Author Glenda Groff

Ingredients

  • 1 cup white whole wheat flour
  • 1 cup sourdough starter, unfed can be used
  • 3 tablespoons bacon grease or butter
  • 1 tablespoon almond milk
  • 3/4 teaspoon salt
  • additional spices to sprinkle on crackers before baking

Instructions

  1. Reserve 1 tablespoon bacon fat. In mixer bowl, combine remaining ingredients. You should have a smooth, soft dough. Place dough in a Ziploc bag. Ferment for 7 hours or dough can be placed in the refrigerator for a few days. Preheat oven to 400 degrees F. Roll dough very thin, less that 1/8 inch. Brush with reserved bacon grease. Sprinkle with additional salt and spices. Cut in squares using a ruler and pizza cutter. Prick with a fork. Bake for 12-14 minutes. 

    6 crackers will still be a THM E. More than 6 will be a Crossover.

  2. *I watch the crackers carefully when they are baking and remove the ones along the edges as they are browned. Return the pan to the oven until the remaining ones are finished.

    **I like to use a pasta machine to roll the dough out.

You will find many more canning/preserving recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

 

 

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2 thoughts on “Sourdough Crackers THM-XO

  1. Looking forward to trying this recipe this week! What is the reserved tablespoon on bacon grease used for?

    • I edited and reworded the instructions. The reserve bacon grease is used to brush over the crackers before baking.

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