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.
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Sourdough Crackers THM-XO
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
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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.
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*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.
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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.
In your cookbook you have is labeled as an e, not a crossover. Is it actually a crossover rather than a e?
If you only eat 6 crackers it is an E. Anymore puts you into a crossover so it makes it a bit hard to label.
Hello! Can I use coconut oil rather than the grease? (Can’t get bacon grease here) Thank you!
Yes, use any type of fat that you have.
You say cut the crackers and 6 is a carb source. Your book says 10 is a carb source but neither says how large to make the squares of crackers.
How big are you supposed to cut the crackers into?
I cut them a little over an inch.
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Can you just use discard starter mixed with melted butter and herbs without adding flour and baking right after mixing and still be on plan?
You can but they may taste more sour.
Have you ever frozen the dough and thawed it to bake later? Wonder if it would work..
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