Go Back

Sourdough Crackers THM-XO

Author Glenda Groff


  • 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


  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.