60 g flour of choice (I love to use freshly ground whole wheat)
20-30 g melted butter or oil
1/4 t. sea salt
1-2 t. favorite seasoning or herb mix—rosemary, ranch seasoning, Mexican seasoning, etc. (may have to adjust salt if seasoning contains salt)
Optional: add 10-20 g shredded pecorino or parmesan cheese if desired
Mix all ingredients. (If desired, let sit to ferment for 2-3 hours to make flour more digestible)
Preheat oven to 350 degrees F.
Roll out thin onto parchment until about 1-2 mm thick.
Cut dough into squares, strips, diamonds, or other cracker shapes. Use a fork to poke the tops of each cracker. Sprinkle some extra sea salt on top before baking. (For a sheen, brush on additional oil or melted butter before topping with sea salt)
Bake 18-24 minutes or until all crackers are crisp.
Jenny Prior owns and operates Living Bread Baker, where she teaches sourdough baking and creates recipes to share through her books and website. Her love of cooking, background in teaching special education, and health journey led her to create this business to help share the joy and wonder of sourdough baking with others.