When I (Shane) first started making sourdough bread I was left with so much left over sourdough starter and didn’t know what to do with it. I didn’t want to throw it out as it’s still flour. Thankfully, I started to come up with ways to create things with it. I give you Spelt Sourdough Crackers!
These spelt sourdough crackers are so easy to make and are a great way to use your throw away sourdough starter. When feeding your sourdough starter, just store the throw away in a bigger container in the fridge and when you have enough throw away starter you can use it to make amazing crackers!
For a healthy twist on crackers, why not make your own and save money! These spelt sourdough crackers go so well with a side of hummus or some amazing plant-based cheeses. Give it try for yourself and let us know how they turn out.
Ingredients
- 1 Cup Whole Wheat Spelt | 120g
- 1 Cup Mature Sourdough Starter (100% Hydration) | 200g
- 1/2 tsp Sea Salt 1 Tbsp Herbes De Provence (or Any Spices Of Your Choosing)
- 3 Tbsp Olive Oil | 32g
Instructions
- Preheat the oven to 350F (180C). Line a baking sheet with parchment paper.
- In a bowl combine all ingredients. Mix and combine all ingredients until a smooth ball is formed.
- Cover and place in the refrigerator for at least 30 minutes.
- When ready to make the crackers, take out of the fridge and divide in half.
- Roll out each half as thin as possible into long rectangles. (Keep the other half in the fridge until needed)
- Lay each long rectangles on a baking sheet.
- Spritz lightly with water and add salt flakes or coarse ground salt.
- Bake for around 12 - 15 minute and make sure to rotate your baking sheet half way through.
- Bake until the sides start to turn lightly golden brown.
- Let cool for 5 mins and place on a cooling rack.
- Break apart into pieces.
- Enjoy!
Notes
Add Salt Flakes on top just before baking! Can Pre-Cut the dough before baking if you want more uniform crackers.
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Also, don’t forget to try our : MEXICAN BLACK BEAN BURGER | THE BIG BAD BURGER