Warning: This is not an instant gratification recipe! The good stuff never is.

These sourdough crackers take about a week and a day to make. But once you have made your first batch, the next batch can be prepared in a matter of hours. I have broken the recipe into three steps. If you already have sourdough starter ready, go directly to Step Two. This will save you about a week’s worth of work.

Step One: Make Sourdough Starter – this recipe is an adaptation from Sally Fallon’s Nourishing Tradition’s Cookbook – a must have for every serious student of health.

• Day One: In a clean ceramic or glass bowl, mix 1 cup of organic fresh ground flour (preferably spelt or rye) and 1 cup of filtered water. Cover with cheesecloth, loose Saran wrap, or parchment paper. Keep in a warm location.
• Day Two: Transfer mixture to another clean bowl and mix in 1/2 cup fresh ground flour and 1/2 cup filtered water. Cover as before , and keep in a warm location. The original recipe calls for 1 cup water and 1 cup flour. This is fine if you want to make a lot of sourdough. It is too much for my family.
• Day Three – Seven: Repeat the directions for Day Two – and by Day Seven, your starter should be ready. The starter will have bubbled and frothed and should smell slightly “winey.”

Step Two: Make Sourdough Cracker Dough – This recipe is an adaptation from the Pocket Farmer.

• In a clean bowl, mix together 1 cup sourdough starter; 5 Tbsp melted organic butter (raw if you have it); and 1 cup fresh ground flour (an ancient grain like spelt or kamut is preferred). Add additional flour and knead it lightly with your hand until the dough is fairly firm. Cover with Saran wrap (directly on the dough) to prevent drying.
• Let mixture stand at room temperature overnight or at least 8 hours.

Step Three: Finish and Bake

• Pre-heat over to 350 degrees.
• Knead 1/4 tsp baking soda and your favorite seasonings into the dough mixture. I recommend at least 1/4 tsp salt and up to a tablespoon of your favorite seasoning blend (omit salt if your favorite seasoning is already salted). Feel free to split dough prior to adding favorite seasoning so you can use two different seasonings.
• Place about half the dough between two pieces of parchment paper (or fold one piece in half), and roll out the dough as thin as you can between the parchment. Try to keep the dough the same size as your baking sheet.
• Remove top layer of parchment paper.
• Cut rolled out dough with a knife or pizza cutter into whatever shape you would like your crackers.
• Sprinkle top with sea salt.
• Transfer to baking sheet – parchment and all. If you are using a baking stone, you should heat it up first.
• Bake crackers for 10-15 minutes, checking regularly. If they are not browning evenly, rotate pan in oven as often as necessary.
• Remove parchment and crackers from baking sheet and cool.
• Break apart the crackers – and enjoy.
• Repeat with other half of dough.

Final Thoughts: 

• Keep feeding your sourdough starter to prepare for the next batch or store starter in refrigerator in a sealed mason jar until you are ready.
• Using ancient grains and practices (like the sourdough recipe above) increases the amount of nutrition your body absorbs from your foods.

Disclaimer:

Reformed Health exists so you can take control of your own health and be all that God has designed you to be. The information shared on Reformed Health is the sole opinion of the author and is not meant to diagnose or treat any illness. None or our claims have been evaluated by the FDA or any other government organization. We are not medical doctors, nor do we have any medical doctors on staff. If you are having a health emergency, please call 911, contact your doctor, or visit a local emergency room. Always consult your doctor before engaging in any new exercise regime.

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Scripture quotations taken from the NASB.

Copyright:

© 2017 Mischelle Sandowich
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