I have made sourdough crackers several times using this recipe. I’ve made them with all of the recommended fat options: coconut oil, lard, and butter. Andy really likes them, but they softened if I attempted to store them. This was easily remedied by recrisping them in the oven, but I have been holding out hope that I could create a cracker that would stay crisp for a few days.
In comparing the 2 basic sourdough cracker recipes, the ingredients are the same. One ingredient list is given in cups and one in grams and percentages. I think I might be capable of figuring out if the ratios are similar, however, that sounds like a lot of work.
So, for reasons that will remain a mystery to me for now (different ratio? flavor additions? more detailed instructions?), these new crackers have stayed crisp for days and days, which has been very handy considering that I forgot to put them out in the hurling appetizer spread two Sundays ago, and then proceeded to forget to take them to snack on at the WisABA conference.
The other handy thing about this latest version is that it yielded the exact amount that would fit easily on one Silpat.
And the kids enjoyed them. It’s not surprising that Calvin’s a fan. As long as it’s not mushy, that kid’ll eat pretty much anything. Clara’s enjoyment was unexpected. Maybe she was just really hungry.
Looking forward to the next sourdough goodie!