The recipe does make a decent amount of crackers…although I did eat A LOT before they even made it into the container. All of the smaller edge pieces were calling my name and just had to be eaten 🙂
When Xander saw the crackers, he was slightly surprised to hear that I made them. They turned out pretty uniform and look nice enough to be store bought. He commented on how they taste plain, but that he really liked them. He then proceeded to continue to eat them by the handful.
Substitutions/Additions made by Cooking After Class for Sourdough Whole Wheat Crackers:
- followed the directions as written
Tips from Cooking After Class for making Sourdough Whole Wheat Crackers:
- use spray olive oil…so much easier to use them trying to brush it on
- start light with the salt on your first batch and adjust as needed with remaining batches
- use silicone liners on your baking trays…you can roll, cut, and then transfer to the baking pan without having to transfer each cracker (see the pictures below) HUGE TIME SAVER!
RECIPE: Sourdough Whole Wheat Crackers
Effort: Moderate
Time: 1 hour
Kids Comments: They are plain but really good
Make it Again: Yes, it I’m in need of (or craving) Wheat Thins, I’ll make these instead 🙂
all ingredients ready to go
mixing wet ingredients into very active sourdough
mixing dry ingredients
adding in dry, then 1/4 cup flour at a time
let dough rest 10 minutes
roll out 1/3 dough
slice using a pizza cutter
spray with olive oil and sprinkle with salt
into the oven
they magically separate while cooking 🙂