Following on from my visit yesterday, I have an order for 1 kilo of Sourdough Crackers. The customer wants them as a vehicle for Sampling Pesto and Chutney at the Food Markets they have a stall at.
Of course I'm happy to oblige and we have done a deal where I will also supply some bagged crackers with my name on for sale.
The recipe is dead easy, for around 500 g of crackers
Mix together 400g Wholemeal Sourdough Starter at 100% (200g flour and 200g water) with 200g wholemeal flour. Add 50 g water, 80 g Olive Oil and a pinch of salt.
Work together into a smooth dough. Rest for 30 minutes.
Break off a grapefruit sized piece and roll out thinly on lightly floured parchment. Cut into the desired size with a pizza wheel.
Lay the parchment on a silicon mesh mat like this,
Heat the oven to 175° C and put the silicone mats on the oven shelves. After 10 minutes you need to flip the crackers and remove the parchment. This is the fun bit and can involve crackers everywhere. I use a second silicone mat and two trays to do it. That and a quick flip with held breath!!
After that, give them another 10 minutes in the oven and check for crispness. They burn really quickly and will crisp up a bit on cooling, the actual time depends on how thinly you have rolled them.
Once you are happy leave them to cool and crisp.
They will keep in an airtight container for several weeks.