I've posted on these before, but they're still delicious, and they're what's cooling in my kitchen right now.
If you're just after the recipe - it isn't mine. You'll have to go here to the Home Joys blog for it. But it's an easy, fast and delicious way to use up lots of sourdough starter!
I made up the dough last night in the mixer, and let it set overnight. Today, I divided it into six large fist-sized sections and rolled them out.
I always roll dough in between a couple pieces of plastic. Today, as per usual, I cut the ends off a couple of bread bags and cut down the length of the bag to create a rectangle. It's how I get nice, even dough without adding any extra flour; it peels easily off the bag.
Dough isn't easy to roll into nice pretty shapes, but I can get the general idea with a rolling pin. Then, peel off one layer of plastic and fold the dough over onto itself to get cleaner edges.
Then roll again to get everything the same thickness - and it's much more manageable.
I sprinkle my dough with salt to add flavor.
Then put the top plastic back on one last time, to roll the salt in gently. Otherwise, it doesn't tend to stick to the dough in the oven.
Then, I flip the whole thing over, peel the bottom plastic off, and put my silicon mat on top to make sure it's a good fit.
If it isn't, I can always trim the edges. Then flip back over, and it's ready to score.
I score my cracker dough LIGHTLY with a pizza roller. You're not looking to actually cut it much; for one thing, any real pressure with a blade on a silicon mat will damage the mat. I'm just looking to score the dough so that it breaks into crackers easily.
I experimented with one dough ball and added cheese to it. I sprinkled it on half; folded it over and re-rolled it to its original thickness. Then I added more cheese and repeated, then finished it like the others. It turned out great!
One bowl of dough makes about six trays worth of crackers.
If I'd been thinking, I'd probably have baked them at 300° instead of 350°. I rotated everything every five minutes, but some of them still were crispy at the edges and moist in the middle.
Which takes me to my final, secret weapon step for crispy but not burnt crackers: the dehydrator.
After a few hours at 135°, these will be nice and crisp, and not at all overdone.
Not a bad idea for a Sunday afternoon.
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