Delicious and Healthy Sourdough Crackers

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Pursuing a low/no sugar diet with a toddler isn’t always the easiest thing to do. It was heartbreaking to learn that our standard snacks of orange colored fish & other miscellaneous animals are loaded with added sugars. Thankfully for me, my kiddo is a carboholic like his Momma and will eat any form of bread or cracker I drop in front of him. My favorite cracker recipe lately has been this Sourdough Cracker that I found on the King Arthur website.

The King Arthur website is great and full of all sorts of breads, cakes and treats. One handy tool they have is the ability to toggle between different measurement methods: Volume, Ounces and Grams. My trial and error in the baking world has led me to buy a digital kitchen scale and do all my measurements in Grams. This one is simple to use and allows you to “Zero Out” after every ingredient, which is great if you lose track or are distracted by screaming kiddos in the middle of a recipe.

• Mix together the flour, salt, sourdough starter, butter, and optional herbs. I mix it roughly in the bowl and then knead it on a floured surface to make sure the butter is blended through.
• Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm. Mine usually ends up hanging out during lunch and while I put the kiddo down for a nap, but, has been in the fridge for up to two hours with no adverse effects.
  
• Preheat the oven to 350°F.
• Cut two pieces of Wax Paper or Parchment Paper and cut them to fit two baking sheets. Flour the Paper and your Rolling Pin.
• Working with one piece at a time, roll the dough to about 1/16″ thick. The dough will have ragged, uneven edges; that’s OK. Just try to make it as even as possible.
  
• Lightly brush with oil and then sprinkle the salt over the top of the crackers.
• Cut the dough into 1 1/4″ squares; a pizza cutter works well here.
• Prick each square with the tines of a fork. This keeps the crackers from rising and keeps them nice and flat
  
• Bake the crackers for 20 to 25 minutes, until the squares are starting to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly.
• When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage.