Sourdough Flatbread Crackers
Sourdough flatbread crackers are a fine way to use up leftover sourdough starter, though you can also make up the dough from scratch. Simply bust out your calculator and work a formula that will end up at 50% hydration (or maybe a bit higher if including whole wheat flour) and a total weight of 500-600g/a bit over a pound. Recipe can be multiplied, though you may need to cook in batches depending on the size of your oven.
Ingredients:
150 g refreshed sourdough starter at 60% hydration
300 g unbleached all purpose flour (or other flour or combination of your preference)
135 g warm water
2 t Kosher salt
2 T seed toppings such as Trader Joe’s Everything Mix or Furikake*
Method: mix starter and water, then stir in flour. The dough should absorb most of the water; if still dry, add a few sprinkles. Autolyse 30 minutes then add salt and stretch and fold a total of 5 times at 30 minute intervals, so 2 hours total. Bulk ferment in a warm kitchen (over 70 degrees) for 2-4 hours. (This is not a finicky recipe.)
Divide the dough into two balls and flatten each ball with your hands to about 1/4 inch thickness. Run the dough through a pasta machine at its broadest setting, then two more times at the next two progressively smaller settings. As the dough gets thinner, you will need to use your hands to guide it and keep it from breaking apart. Dust with a bit of flour as needed to keep it from sticking. (If you don’t have a pasta machine, use a rolling pin and roll the dough as thin as possible, then roll some more.)
When the dough reaches its final stage of thinness, carefully transfer each piece to a sheet pan which has been lined with parchment paper or a silicone mat. Rest 15 minutes, during which time the dough should puf up slightly. Cut into cracker-size pieces with a bench knife or short knife. Spray pieces with water and shake on your preferred topping. Press the seeds lightly into the dough so they will stick.
Bake the crackers in a preheated 350 degree oven until they are lightly browned, about 15-20 minutes. Do not over bake. At this stage they will still be soft vs crisp. Transfer to wire racks and lower oven heat to 200 degrees. Bake until crackers are throughly dry and crisp but not burnt, maybe 20 more minutes, checking frequently. Store in a sealed plastic bag for a week or two; if necessary you can re-crisp them with brief heating in a 350 degree oven.
*Japanese rice seasoning, a mix of seeds and seaweed available in Asian markets.
