Ingredients
Dough
- 250 g Sourdough starter, Unfed or discarded (see Tips)
- 60 g olive oil
- 110 g Spelt Flour of choice
- 1/2 tsp fine salt
- 2 tbsp seasonings of choice, (see Tips)
- salt flakes
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add all ingredients and Knead 2 minutes to make a smooth (not sticky) cohesive dough. Depending on flour you may need a little more.
- Refridgerate covered/wrapped 30 minutes to rest (or can leave up to 3 days).
Pressing out flat in a large plastic bag will make it easier to roll after chilling. - Pre-heat oven to 180C fan forced.
- Flatten dough and roll out to 1-2 mm thick (or pass through a pasta roller for super quick!! - I use No. 5 setting) on a ThermoMat/baking paper (this will be your baking surface).
You may need to very lightly flour the surface. - Smear a few drops of olive oil if needed and sprinkle with a few salt flakes. See Tips.
- Mark out desired shapes (or leave in large "bark" pieces) using Spatula or a Pastry Scraper (they have a nice edge for use on a ThermoMat and won't cut it) and prick well with a fork.
- Transfer ThermoMat/Baaking Paper to flat oven trays and bake 12 -15 minutes 180C or until golden.
- Cool immediately on wire rack and store in sealed container.
Will keep several weeks and are suitable for freezing.
Mix Dough
Shape and Bake
Tip
This is a good recipe to use up excess "Starter" as it doesn't need to be "active".
I often take my starter from the fridge, reduce it down using the "discard" to make crackers or Easy Sourdough Pizza recipe and then feed it up to activate it along ready for bread making.
Go easy with the additional flour (you don't want them floury tasting when cooked), oil smear (they will burn and not store as long if too much) and salt flakes (less is better).
Ideas for seasonings are: Fennell, chilli, cummin, any dried herbs, pepper, zested citrus rind, garlic/onion flakes or small seeds. A little tamari/soy/flavoured oil can also work when used carefully.
If you are looking for sourdough breads you might like to try my No Knead Sourdough, Easy Sourdough Bread or Tart Sourdough Bread recipes. All are posted on Recipe Community and have lots of tips and photos to help you.
Looking for a "Starter" aka "Mother"? Happy to assist Adelaideans - give me a call and I can give you a jar. 0409 150 729
Inspired by //www.kingarthurflour.com/recipes/sourdough-crackers-recipe
Please vote and make comments!........Happy Baking
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Womby_81: I've not do be with butter. However suggest same quantity, warm to 37°C and if using salted butter possibly reduce the salt.
If needed add a little water to get rollable texture.
Do note that dough with butter will ; firm up a lot more in the fridge, cook faster in the oven and potentially not have as long a storage life (my oil ones keep several weeks in airtight jars). Have fun!
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
McNissa: Hi
i'm keen to make these using butter - did you just melt the butter first? same quantity? thank you!
Love this recipe, thank you!
So excited by this recipe! I’ve been using the King Arthur one but was just thinking I need a Thermomix version!
I substituted butter for oil (as in King Arthur) which needed double heating and used sesame seeds for seasoning (with an extra sprinkle on top for baking)
YUM. Now to not eat them all 🙂
Thanks for the feedback and so glad you've enjoyed them! Cheese should work - just watch cooking and storage times...
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
OMG! Yummy crackers that can be flavoured any way you like! I've made them with garlic and chilli. Today I have made them with garlic/chilli/coriander and also garlic/fennel/black pepper. Do you think you could make them with chilli and cheese? Great with cheese and dips
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