When we were eating Matzo for Passover everyone in the family kind of hinted that maybe homemade crackers should be a regular deal. For some reason I had it in my head that this was much to laborious a process to become a common food in our home but really, it’s not.
Especially since I mix up the dough in five minutes and walk away for 12-24 hours. Then, when a window of time in which I’ll be in the kitchen anyway (and not rushing to prepare a meal) presents itself, I roll and bake them. That’s actually one of the things I really like about sourdough: I can do it on my own time.
Plus, with a long fermentation, the fibers and starches are broken down when the lactic acid bacteria go to work. Just like the breads in Traditionally Fermented Foods, I almost always shoot for at least a 12-24 hour fermentation period. Things like pancakes and crackers are especially easy to ferment for long periods since you don’t depend on the sourdough for leavening and the break down of gluten in the process is actually helpful.
And, with the tangy flavor sourdough imparts, these crackers are full of flavor.
- 4 cups flour
- 1/3 cup solid coconut oil or lard
- 1.5 teaspoons salt + more for pan
- 1/2 cup starter (see tips for a better, active starter)
- 1 cup water
- 2 eggs
Combine the flour and salt in a medium mixing bowl. Using a pastry cutter, fork, or clean hands, cut the fat into the flour and salt mixture until it is about the size of peas. Make a well in the flour-fat mixture.
To the well, add the water, starter, and eggs. Beat together to break up the eggs and then incorporate into the dry ingredients. Add more water or flour, if needed, to form a firm but soft dough. Cover and leave to ferment for 8-24 hours.
When ready to bake, preheat the oven to 425 degrees. Generously grease two baking sheets and sprinkle them with salt. Uncover the fermented dough and divide it into eighths. Roll out the dough into a thin rectangle and transfer that to one of your baking sheets. Cut the dough into 1-2″ squares and move these apart slightly on your baking sheet. Prick crackers several times with a fork. Repeat with one more section of dough.
Place crackers in preheated oven and bake 12-18 minutes or until lightly browned. Transfer to a cooling rack and allow to cool before eating. Repeat process with remaining cracker dough.