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Project Making-it-so-I-don’t-have-to-buy-it #5: Sourdough Crackers

by on February 27, 2010

In the quest to find a good way to use up extra starter, I’ve recently made a few batches of Sourdough Crackers.

Recipe:

  • 1 cup sourdough starter
  • 1/4 cup lard (I used bacon fat*)
  • 1 cup whole wheat flour
  • 1/2 tsp sea salt
  • Coarse salt for garnish

*when you are cooking bacon, try your best to reserve the fat for situations like this.  This allows you to not have to go out and buy lard.  This works for duck, too.  I bottled up our bacon fat and threw it in the fridge.   After a while, the fat separated from the non-fat (i don’t know what to call it), and we were able to use it for baking and as a replacement for oils in cooking.  It is also awesome for seasoning a cast iron pan.

Instructions:

  • Combine starter, lard, flour and sea salt and form into a ball.  It will be a very dry dough, so don’t add too much extra liquid.  If the dough simply won’t come together, add oil for extra moisture.  Avoid adding water.
  • At this point, you can add any herbs that you want to.  Rosemary, cilantro, oregano work well, as well as any kind of peppers if you like things spicy.
  • Form into a ball, cover and let proof for 12-24 hours.  The longer the better.
  • Punch down the dough and break into three pieces of roughly equal size.
  • Roll them down as thin as you can get them on a piece of parchment paper or a silpat
  • score them with a butter knife (don’t cut them, just give them a good place to break when fully baked)
  • poke them with a fork or toothpick
  • sprinkle with coarse salt
  • bake at 375º for about 15 minutes, or until just golden brown
  • remove from oven, break into crackers
  • enjoy!

Pictures!

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The dough, before being rolled out.

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The dough, after being rolled out.

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Salted, scored and poked.

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Finished product: a container full of cracker-y goodness.

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Ready to be enjoyed by all.

Cost breakdown:

  • 1 cup of flour = 1/4 lb @ $0.89/lb = $0.22
  • 1 cup of starter = 1/2 cup water + 1/2 cup (1/8 lb) of flour @ $0.89/lb = $0.11 (the cost of the water is negligible)
  • 1/4 cup lard: I had debated on how to price this out.  I was able to get about 3 batches of crackers from the fat rendered from one package of bacon, which retails at $4.29.  I’ll call the cost for one batch of crackers worth of lard $0.75, because I was able to spread it out, but I was also able to eat the bacon.
  • Total cost: $0.22 + $0.11 + $0.75 = $1.08
  • Cost of a box of store-brand plain wheat crackers: $1.99
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