Issue 12 of Pip includes a great feature on homemade crackers and includes this easy Sourdough Crackers Recipe.
When we’re doing our best to make everything from scratch with the most wholesome ingredients and to avoid processed food and all the plastic trappings it brings, there is one food that can be our undoing. It’s that ultimate versatile snack food—crackers.
Wheat crackers, rice crackers, rice cakes, gluten free crackers—they all come in a plastic packet and are most likely made through an extrusion process in a factory that renders them highly indigestible. But still, they sure taste good. They are convenient, kids love them, and we can somehow convince ourselves that they’re just a vessel for the healthy toppings or dips we eat them with.
Is there a solution to this cracker dilemma? Yes there is.
It might mean spending a bit more time in the kitchen to make these wholesome crackers from scratch but you won’t be disappointed. Your family will love them. You can make large batches to have on hand to either bake fresh or store in the cupboard and use through the week. They are a great snack food, or can even make a meal if you are eating them with some good cheese or wholesome dips and toppings.
Sourdough Crackers Recipe (‘CARTA DA MUSICA’)
Our tasty and long lasting crispy sourdough crackers recipe for “carta da musica” are a staple of Sardinian shepherds who needed sustenance on their long days in the mountains herding sheep.
They can be substituted for rice in a stew, soaked into a soup instead of pasta, or eaten with cheese and dips as a snack.
I learnt to make Carta da Musica while working on yachts in the Mediterranean and have adapted the recipe to suit my sourdough breadmaking practises. I simply use the same recipe that I use for sourdough bread, and instead of forming a loaf, I roll it flat into crackers and bake. If you don’t normally bake sourdough bread, now’s a good time to start!
1 cup of sourdough starter
2 ½ cups of flour
1 ½ cups of water
1 tsp. of salt
Fresh or dried rosemary
Extra salt (coarse is best) for sprinkling on top
Mix starter, flour, water and 1 teaspoon of salt in a glass or ceramic bowl.
Cover with a wet tea towel and leave it to rise for at least seven hours, up to 16 hours. This will ensure the sourdough process has broken down the indigestible parts of the grain and your crackers will make your gut happy.
Depending on the flour you’ve used, your dough may be runny or firm (either way is fine). Line a few baking trays with baking paper and spread the dough as thin as you can on the trays—you can do this with wet hands or a spatula.
Top the crackers with as much rosemary and coarse salt as you think you might like and bake until golden and crispy.
Once cooled enough to handle, break up your crackers into edible pieces.