BJ Brinker’s Home Cooking: Sourdough EverythingnCrackers

 Nice and crispy.  I really like them just as they are or with a dip.  Goes great with Nieman Marcus Dip, Garden Vegetable Dip, and Bacon and Tomato Dip.

SOURDOUGH EVERYTHNG CRACKERS

Ingredients:

*200 grams sourdough discard/starter (3/4 cup)

*3 tablespoons olive oil

*65 grams all-purpose flour (1/3 cup)

*70 grams whole wheat flour (5/8 cup)

*1/4 teaspoon garlic powder

*1/8 teaspoon onion powder

*1/2 teaspoon baking soda

*1/2 teaspoon salt

*1 tablespoon everything seasoning

*salt flakes (optional)

Directions:

~In a medium mixing bowl, combine sourdough starter/discard with olive oil.

~Stir in all-purpose flour, whole wheat flour, garlic powder, onion powder, baking soda, and salt.

~Knead until all ingredients are mixed in well.

~Shape into a log (about 5-inches long).

~Wrap in plastic wrap and refrigerate for 5-36 hours.

~Preheat oven to 325 degrees.

~Cut dough into quarters. 

~Keep one quarter and refrigerate the other 3/4 until you are ready to roll them out.

~Place dough on silicone mat or parchment paper.

~Roll dough out into a rectangle, about 1/4 inch thick.

~Sprinkle with everything seasonings (or seasonings of your choice).

~Lightly press them down into the dough.

~Roll out dough even thinner (about the thickness of a sesame seed).

~Sprinkle lightly  with flakey salt (optional)

~Cut dough into desired size.

~Repeat the rolling out and adding seasonings with the remaining dough.

~Place dough with silicone mat or parchment paper onto a cookie sheet.

~Bake for 14-20 minutes or until edges begin to brown.

~Remove from oven and cool on a cooling rack.

~Once cool, break apart any crackers that need to be.