Ingredients:
60 g AP flour
80 g whole wheat flour (could be blend of spelt + whole wheat)
1 T baking powder
1 T sugar
1 1/4 t salt, divided
8 T cold butter, divided
2 T oil
240 g starter
Assorted seeds:
1 T ground, 1 T whole flax seeds
1 - 2 T millet
1 - 2 T toasted sesame seeds
Methodology:
Preheat the oven to 375°F.
Combine dry ingredients and 3/4 t salt in food processor.
Add 6 T butter and oil and pulse until the texture looks like cornmeal.
Add starter to the food processor. Dough should form a ball and pull away from the sides of the bowl.
Divide dough in half and roll out on parchment paper to 1/8", or until the paper is covered. Cut into crackers with a knife or pizza wheel and dock with a fork.
Bake 10-15 minutes, or just until the crackers at the edge begin to brown.
Meanwhile, melt remaining 2 T butter and brush crackers with butter upon removal from oven. Sprinkle immediately with remaining 1/2 t salt.
Consider adding sun-dried tomatoes with the butter and oil
No comments:
Post a Comment