These are my favorite crackers. Super umami and just the right amount of snap, they’re incredibly satisfying. If you’re not into making sourdough bread, then I recommend you find a friend who does, or make some sourdough starter yourself, if nothing else, just for these crackers.
Since I really hate waste, I couldn’t stand to see the starter discard get, um, discarded when we started making sourdough bread. So, of course, I went on a spree of finding ways to utilize that stuff. These crackers have now become a reason in itself to make starter.
The combination of sourdough and nutritional yeast makes anyone who tries these crackers swear there’s cheese in them. But there isn’t. I do, however, like to eat these with cheese.
“Cheesy” Sourdough Crackers
1 cup whole spelt flour (trying ½ cup oat flour + ½ cup Emmer instead)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon dried thyme
2 tablespoons nutritional yeast
1 cup cold unfed discarded sourdough starter
2 tablespoons unsalted softened butter or vegetable shortening
2 tablespoons extra virgin olive oil
Maldon or other large flake salt, for sprinkling on top
Combine all ingredients except for Maldon salt and knead briefly. Wrap tightly with plastic wrap and flatten. Refrigerate at least 30 minutes, or as long as overnight.
Preheat the oven to 350°F.
Remove dough from refrigerator and place between two pieces of parchment. Roll to about ¼” thickness. Remove top layer of parchment and sprinkle tops with Maldon salt. Return parchment to the top of dough and gently smooth with your hands to allow the salt to stick to the dough. Remove parchment again and cut dough into 2” squares. Do not attempt to separate the squares. Slide parchment onto baking sheet and bake 16 minutes.
Remove from oven, flip and separate crackers, and bake another 9 minutes.
Remove pan from oven and transfer crackers to a cooling rack. If any in the middle are still soft, return pan with underdone crackers to spent oven for additional time until done, about 10-20 minutes. Transfer remaining crackers to cooling rack and allow to cool completely. Store in an airtight container for up to two weeks.