Sourdough Crackers

With consistent care, you can develop your own sourdough culture and use it to make homemade crackers.

| November/December 2020

dough

Create your own fantastic sourdough starter doesn’t take great skill or expense. What does it take? Time and consistent care. Some people suggest creating a starter using particular grains, such as rye, but we used spelt and have had no issues achieving success.

Before Jessica started her sourdough culture, she read numerous resources, and was greatly helped by the tips given at the Traditional Cooking School. Our process is similar to the one it recommends.

Start with a clean pint glass jar or a small bowl. Clear glass is particularly useful, as it allows you to see activity in your new starter from the sides in addition to the surface. In the jar, combine 1/4 cup whole spelt or whole-wheat flour and just under 1/4 cup water (or just over 2/3 cup, if you’re measuring). Some people like to measure by weight rather than volume. That takes more time and precision than we feel is necessary at this stage, but if you’d like to do that, measure an equal amount (by weight) of flour and water; about
30 grams of each would be good for creating a new starter.



Mix the flour and water together thoroughly, scrape down the sides, and loosely cover the vessel with a clean cloth. We like to use a cloth napkin for this purpose, held in place by a rubber band. Allow it to sit for 12 hours in a warm spot out of direct sunlight.

After approximately 12 hours, remove half the mixture and discard; chickens or pigs, compost piles, or worm bins will all appreciate this healthy addition to their regular diet. Now, add another 1/4 cup flour and just under 1/4 cup water. Mix them together thoroughly, scrape down the sides, cover it, and let it sit for another 12 hours.



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