two variations on spelt and whole wheat, sourdough crackers

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If you have a sourdough starter you know the woes of having to toss a large portion of it in order to keep it alive. This is a really simple means of using some sourdough starter. I made two variations, but anything could be added to the dough or sprinkled on top (cheddar and chive? rosemary and flaky salt?).

Adapted from this recipe

  • 1/2 cup spelt flour
  • 1/2 cup wholewheat four
  • 1/2 teaspoon salt
  • 1 cup unfed sourdough starter
  • 1/4 cup coconut oil
  • ¬†olive oil, for brushing
  • seasoning of choice (I used the below combo, and Trader Joe’s Everything But the Bagel seasoning)

For the adobo variation:

  • 2 tablespoons olive oil
  • 1 tablespoon adobo sauce
  • cumin, to taste
  • onion salt, to taste
  • smoked paprika, to taste
  • salt, to taste

In a mixing bowl combine the flours, salt, sourdough, and coconut oil. Use your hands to break down the coconut oil and combine the starter into the mixture. Divide into two balls, wrap, and rest in the fridge for 3o minutes.

If making the adobo variation, combine the olive oil and adobo. Otherwise pour olive oil into a small dish to have ready to brush on the dough.

Heat oven to 350.

Roll out the dough onto a lightly floured piece of parchment into a thin sheet (about 1/16″ thick). Using a pastry brush brush the dough with olive oil (or olive oil and adobo combo). Sprinkle with desired seasoning, using the above combination or try something else, or just salt. Cut the seasoned dough into about 1″x1″ squares, and poke each one with a fork. Repeat with the other ball of dough. ¬†Bake for about 20-25 minutes or until just starting to color.

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