Sourdough Soda Crackers
Author: 
 
Makes approximately 3 dozen crackers.
Ingredients
  • 1 cup all purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons cold butter
  • 2 tablespoons cold shortening
  • ¼ cup sourdough starter
  • 2 tablespoons very cold water
  • Cooking spray
Instructions
  1. In a medium bowl, combine flour, baking soda, and salt.
  2. With a pastry blender, blend the butter and shortening into the dry ingredients until small chunks remain - about the size of large peas. Don't over-blend.
  3. Combine sourdough starter and cold water. Pour over flour mixture, tossing with a fork or your hands. THE DOUGH WILL NOT COME TOGETHER IN A COHESIVE BALL.
  4. Drop the crumbly dough onto a lightly floured surface and press gently to give it a rectangular shape, approximately 5"x9", using a bench scraper, putty knife, or large spatula to form straight edges. Keeping the short edge facing you, Flip the bottom edge up to the middle (it will be crumbly...just do the best you can) and the the top edge down to the bottom. This will create three equal sized layers. Give the dough a turn to the left, lightly flouring the surface if necessary to keep it from sticking, and repeat. Repeat 3 more times. (5 times total.)
  5. Roll to 5"x9", cover it in plastic wrap, and chill for 1 hour.
  6. Heat oven to 400 F.
  7. Roll dough out on lightly floured surface. Dough should be very thin - less than ⅛". This will take some time - and muscle! It may help to lift dough and stretch gently a few times during the rolling process. If you are making square crackers, try to keep the dough square or rectangular.
  8. Spray lightly with cooking spray, sprinkle with salt, and poke little holes in the entire surface with a fork. Cut into desired shapes. If you are making shapes other than squares, place them close together, because you won't be able to re-roll the scraps.
  9. Place on ungreased baking sheet, close together but not touching.
  10. Bake for approximately 9 minutes, or until the crackers just start turning golden brown.
  11. Immediately slide off of cookie sheet onto cooling rack.
  12. NOTE: When the crackers are cooled, test one. If they aren't as crispy as you'd like, heat oven to 250 F. and place crackers back in the oven to dry out for 5-6 minutes. Watch them carefully, and remove them if they start to brown.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=5305