There's a lot of SD cracker recipes out there that involve too much effort - rolling, spreading, cutting, breaking apart, etc. They're kind of a pain, messy and the center crackers never get as crisp as the ones on the outside edge for me. This is my KISS method, it's easy with just three ingredients and minimal cleanup. Sourdough crackers Makes 5-6 doz crackers 4 cups unfed flat sourdough starter (50/50) 2 Tbsp extra virgin olive oil 3/4 tsp table salt Non-stick foil (not optional) Parchment paper (for cooling) Preheat oven to 350. Line a large baking sheet (or two) with non-stick foil. Stir the starter, oil and salt together. Using a soup spoon (about 1 Tbsp), drop spoonfuls of the batter onto the baking sheet(s). Don't crowd them, leave room for the batter to spread. Bake for 22-24 minutes until golden and curling up, rotating the sheets halfway through. If two crackers have joined (and some always do), separate/cut them with the edge of a spoon when rotating the sheets at the halfway point. Slide the crackers off onto parchment paper, flip them upside down and spread into a single layer. Let cool completely. They're a bit chewy in the very center until totally dry. If they don't crisp up for some reason, like high humidity, put them back in the oven for 2 minutes and cool off again. If using warm sheets for successive batches, knock 2 minutes off the total baking time. These are not salty by themselves and go well with salty things like a block of cream cheese topped with pepper jelly. Eaten plain, they're just tangy SD crackers. Season the tops up any way you like before baking. Swap out the oil with melted butter or a garlic or herb infused oil to switch up the flavor. The oil from a jar of sun-dried tomatoes is a very good swap.
@Greg I have been wanting to try to make crackers. Thanks!
@SassyGirl Yw. They're plain this way which is fine, or use a flavored oil (or bacon drippings or chicken drippings...) for a tasty cracker.
@Greg As I said in a different post, my wife is the chef. but my wife does sourdough. I like this idea.