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By Delci Plouffe

Homemade Sourdough KAMUT Wheat Cracker

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I will never deny that I love a crisp, salty and flavorful cracker. But I’ve also gotten rid of most of the processed foods in our cupboards.

There have been many days right before lunch and dinner, when I’ve opened the cupboards and fridge and declared (probably with a lot of drama 😉 ), “There’s NOTHING to eat!”

And I continually am amazed that lunch and dinner come around every. single. day. They do, and I am never prepared. I’m working on that. 😉

Homemade crackers | Sourdough crackers | Soup crackers | Thin, crispy & flavor filled sourdough KAMUT wheat cracker uses the organic and non-genetically altered wheat. Great for dips, cheese and a snack by itself

Really, there is food to eat. But the meat is in the freezer, the rice is in the cupboard, the bone broth is still boiling, the broccoli or beans are in the garden or canned and stored downstairs.

Dinner is just here and there, disassembled, waiting for a mastermind to put it all together into a complete meal.

So, we don’t buy crackers from the store anymore. And crackers are essential, right?

Well, have I got a treat for you 🙂

This sourdough KAMUT wheat cracker recipe is so yummy!

When my husband makes sourdough pancakes, he always makes extra so that I can make some crackers. And usually I have a HUGE bowl of sourdough to use. By the time I get to the sourdough, I usually have 4 cups of sourdough to use. So my batches of crackers are four times bigger than the recipe calls for. 

One catch to this recipe is that it is time consuming. To get a thin and crisp cracker, you will need to roll it out very, very, very thin. Which means there is a lot of sourdough to make lots of crackers.

The other catch is that because they are so good, they don’t last long.

It reminds me of Thanksgiving dinner. You spend so much time and effort baking and cooking, and eating the meal only takes 10 minutes. And the cleanup takes hours.

But I think it’s still worth it! 😉

If you would like to hear the crisp crunch of this cracker, head on over and watch A Day in the Life of a Homesteader: Fall Edition

Also, why Kamut wheat? Well…I’ll tell you what, we are so happy to have switched to using only Kamut wheat, and here’s why: Why I Only Use Kamut Wheat as a Homesteader

Also, feel free to take a look at what the cracker making process looks like. The real test to a good cracker is if it crackles when you bite in to it. Find out below if these make that wonderful crunch!

 

And a big thank you to Bread Experience where I found this recipe 🙂

Print Recipe
Sourdough KAMUT Crackers
Thin, crispy and flavor filled sourdough cracker using the organic and non-genetically altered KAMUT wheat. Great for dips, with cheese and great as a snack by itself.
Course Snacks
Servings
Ingredients
  • 1 Cup Sourdough starter
  • 1/4 Cup olive oil
  • 1 Cup KAMUT Khorasan Wheat Flour
  • 1/2 teaspoon Sea Salt
  • Fennel or Sesame Seeds Topping
  • Sea Salt Topping
Course Snacks
Servings
Ingredients
  • 1 Cup Sourdough starter
  • 1/4 Cup olive oil
  • 1 Cup KAMUT Khorasan Wheat Flour
  • 1/2 teaspoon Sea Salt
  • Fennel or Sesame Seeds Topping
  • Sea Salt Topping
Instructions
  1. Turn oven on to 350* F
  2. Combine sourdough starter and olive oil
  3. Add salt and mix thoroughly
  4. Add enough flour to make a stiff and workable dough.
  5. Cover the dough with plastic wrap and let sit for 7 hours to develop the flavor
  6. If dough was placed in the refrigerator, take it out and let it warm up before rolling. If dough has become tacky, add a bit more flour. Place dough on greased parchment paper or rectangle stoneware and roll out very thinly. The degree of thinness will make it less or more crispy.
  7. Brush with olive oil, and sprinkle with fennel or sesame seeds and salt. Quickly and lightly, using the rolling pin, roll over the seeds to push them down into the dough.
  8. Cut the dough into squares (great for a finger snack) or long rectangles (great for dipping)!
  9. Depending on the oven, cook between 12-20 minutes (My oven is 17 minutes, for reference) until golden brown. If cooking two sheets at a time, rotate them.
  10. The crackers, because they were cut before cooking, easily come apart.
  11. Grab, dip and enjoy! 🙂
Share this Recipe
 

Homemade crackers | Sourdough crackers | Soup crackers | Thin, crispy & flavor filled sourdough KAMUT wheat cracker uses the organic and non-genetically altered wheat. Great for dips, cheese and a snack by itself

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Filed Under: Farm Living Tagged With: Homesteading, Recipes

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Comments

  1. createwithjoy says

    at 3:13 pm

    Awesome recipe Delci!
    I’m so glad you joined us at Friendship Friday at Create With Joy last week.
    Congrats – you’re our Friend Of The Week at this week’s party! 🙂

    Reply
    • Delci says

      at 5:35 pm

      Wow! Thank you! I’ll “see” you tomorrow! 🙂

      Reply
  2. CookieD-oh says

    at 7:22 am

    This looks like a great recipe; thanks for sharing! We’ve also gotten rid of the processed food (and I am also surprised by dinnertime almost every day) and my family has been missing crackers. I will have to give these a try. 🙂 #sustainablesundays

    Reply
    • Delci says

      at 9:13 am

      I hope you do! The sourdough gives it such a good flavor! 🙂

      Reply

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