Sourdough Crackers with Thyme, Truffle, & Pecorino
It doesn't get better than these crisp, tangy, savory sourdough crackers — and they're surprisingly easy to make. That's a very good thing, because once you try them, you'll want to make them again and again. Makes 150+ bite-sized crackers.
Servings: 16
Calories: 65kcal
Ingredients
- 1 cup (225 grams) unfed sourdough starter
- 1 cup (120 grams) all-purpose flour
- 4 tablespoons (56 grams) butter
- ¼ cup (8 grams) picked fresh thyme leaves, minced
- ¼ cup (30 grams) grated pecorino
- ½ teaspoon truffle salt
- ¼ teaspoon freshly ground black pepper
- Olive oil for brushing
- Flaky sea salt such as Maldon, for sprinkling
Instructions
- Into a large mixing bowl, place the starter, flour, butter, thyme, pecorino, truffle salt, and pepper.
- Mix well and then knead a bit into a smooth, cohesive dough.
- Divide dough in half and shape each half into a rough rectangle. Wrap in parchment or plastic and refrigerate for at least 30 minutes.
- Preheat oven to 350°F with a rack in the center.
- Lightly flour a piece of parchment. Place one piece of the dough onto the parchment and lightly flour that, too.
- Roll out the dough to a thickness between ⅛- and 1/16 inch.
- Brush surface of dough with olive oil.
- Prick dough all over with a fork.
- Transfer the dough, still on parchment, to a baking sheet.
- Cut dough into rectangles or squares, about 1 ¼ inches per side.
- Sprinkle with flaky sea salt.
- Bake for 15 to 20 minutes, until the edges start to brown, turning the pan halfway through. Repeat with remaining dough.
- Cool before serving.
Notes
- My sourdough starter is made with rye flour and is very hearty, so I use all-purpose flour in the crackers. If your starter is made with a milder flour, you can use a heartier flour in the crackers. They are very flexible, and anything from regular bread flour to stone-milled whole grain rye flour will work beautifully.
- Be generous with the fork pricks to ensure the crackers won't puff up while cooking.
- I like to use a pizza cutter to cut the crackers. They will shrink a bit while baking, so keep that in mind when deciding what size to make them.
- If you prefer, you can bake all the crackers at once, on two racks as close to the center as possible. Swap the position of the two trays halfway through baking, and rotate each pan as well.
- Once completely cool, crackers can be stored in an airtight container at room temperature for a week.
- Please refer to the section in the post for alternative flavor suggestions.
Nutrition
Serving: 1 | Calories: 65kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 80mg | Fiber: 1g