Looking for a delicious, crunchy snack that pairs perfectly with your favorite dips or cheese? Look no further! These Sourdough Semolina Parchment Crackers are not only easy to make but also a fantastic way to use up your sourdough starter. The semolina rimacinata flour provides a unique texture and flavor, making these crackers a standout addition to your snack repertoire.
Let’s get started on making these delightful crackers that are sure to impress your family and friends!
Top Reasons to Make Sourdough Semolina Parchment Crackers
- Flavorful and Unique: The combination of sourdough and semolina gives these crackers a distinct taste that is both nutty and slightly tangy.
- Easy to Customize: You can add various herbs, spices, or seeds to suit your taste preferences.
- Great for Entertaining: Serve them with dips, cheese, or charcuterie for an elegant snack or appetizer.
- Waste Not, Want Not: Perfect for using up leftover sourdough starter, reducing waste in your kitchen.
- Healthy Snack Option: Made with wholesome ingredients, these crackers are a healthier alternative to store-bought snacks.
Ingredient List
- 1 cup (200g) mature sourdough starter – Ensure it is at 100% hydration for best results.
- 1 cup (150g) semolina rimacinata flour – This finely ground semolina flour adds texture and flavor.
- 2 teaspoons (10g) extra virgin olive oil – Adds richness and a hint of flavor to the crackers.
- ¾ teaspoon fine sea salt – Enhances the overall flavor of the crackers.
- 1 tablespoon warm water – Adjust as necessary; this helps to bring the dough together.
- ¼ cup filtered or spring water – To hydrate the dough as needed.
- 1 teaspoon fine sea salt or kosher salt – Not iodized, for a pure flavor.
Prep & Cook Tools
- Mixing Bowl: For combining all ingredients.
- Rolling Pin: To roll out the dough to an even thickness.
- Baking Sheet: For baking the crackers, preferably lined with parchment paper.
- Pizza Cutter or Knife: For cutting the dough into desired shapes.
- Oven: Preheated to ensure even baking.
Sourdough Semolina Parchment Crackers — Do This Next
Step 1: Prepare the Dough
In a large mixing bowl, combine the mature sourdough starter, semolina flour, olive oil, and fine sea salt. Mix until the ingredients begin to come together.
Step 2: Add Water
Gradually add the warm water and filtered or spring water. Use your hands to knead the mixture until a smooth dough forms. If the dough feels too dry, add a little more water, one teaspoon at a time.
Step 3: Rest the Dough
Cover the bowl with a damp cloth or plastic wrap and let the dough rest for about 30 minutes. This allows the semolina to hydrate fully and makes rolling easier.
Step 4: Preheat the Oven
While the dough is resting, preheat your oven to 375°F (190°C). This ensures that your crackers will bake evenly.
Step 5: Roll Out the Dough
After resting, divide the dough into two portions for easier handling. On a lightly floured surface, roll out one portion of the dough to about 1/8-inch thickness.
Step 6: Cut the Crackers
Using a pizza cutter or knife, cut the rolled-out dough into squares or rectangles. Transfer the pieces to the prepared baking sheet, leaving a little space between each cracker.
Step 7: Bake the Crackers
Bake in the preheated oven for 15-20 minutes, or until the crackers are golden brown and crisp. Keep an eye on them to avoid burning.
Step 8: Cool and Enjoy
Once baked, remove the crackers from the oven and let them cool on a wire rack. Enjoy them as a snack, with cheese, or as a part of a charcuterie board!
Substitutions by Diet
- Gluten-Free: Substitute semolina flour with a gluten-free flour blend, keeping in mind that the texture may vary.
- Vegan: The recipe is already vegan; just ensure the ingredients used are plant-based.
- Low-Sodium: Reduce the amount of salt used in the recipe according to your dietary needs.
- Spice Lovers: Add spices like paprika, garlic powder, or rosemary for an extra kick!
Troubleshooting Tips
If your dough is too sticky, try adding a bit more semolina flour until it reaches a workable consistency. If it crumbles, a little more water can help bring it back together. Ensure your sourdough starter is active and bubbly for the best results. If the crackers are not crispy enough after baking, leave them in the oven for a few more minutes, keeping a close eye on them to prevent burning.
Best Ways to Store
To keep your Sourdough Semolina Parchment Crackers fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to extend their shelf life, consider freezing them. Just make sure to separate layers with parchment paper before placing them in a freezer bag.
Frequently Asked Questions
Can I use a different type of flour?
Yes, while semolina flour gives these crackers a unique texture, you can experiment with other flours. Just be aware that the flavor and texture may change.
How do I know when the crackers are done baking?
The crackers should be golden brown and feel firm to the touch. If they are still soft, they need a bit more time in the oven.
Can I add herbs or spices to the dough?
Absolutely! Feel free to mix in your favorite herbs or spices to elevate the flavor of your crackers.
Why did my crackers not turn out crispy?
If your crackers are soft, they may not have baked long enough. Ensure they are fully baked and allow them to cool completely, as they will crisp up as they cool.
Keep Cooking
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Before You Go
As you savor these Sourdough Semolina Parchment Crackers, remember that cooking is all about experimentation and joy. Don’t hesitate to adjust the recipe to suit your preferences. Whether you’re enjoying them solo or sharing with friends, these crackers are sure to become a favorite in your home. Happy baking!
Sourdough Semolina Parchment Crackers
Equipment
- Mixing Bowl
- Rolling Pin
- Baking Sheet
- Pizza cutter or knife
- Oven
Ingredients
- 1 cup mature sourdough starter 100% hydration
- 1 cup semolina rimacinata flour finely ground
- 2 teaspoons extra virgin olive oil
- 3/4 teaspoon fine sea salt for dough
- 1 tablespoon warm water adjust as necessary to bring dough together
- 1/4 cup filtered or spring water to hydrate dough as needed
- 1 teaspoon fine sea salt or kosher salt not iodized
Instructions
- In a large mixing bowl, combine the mature sourdough starter, semolina flour, olive oil, and fine sea salt. Mix until the ingredients begin to come together.
- Gradually add the warm water and filtered or spring water. Use your hands to knead the mixture until a smooth dough forms. If the dough feels too dry, add a little more water, one teaspoon at a time.
- Cover the bowl with a damp cloth or plastic wrap and let the dough rest for about 30 minutes. This allows the semolina to hydrate fully and makes rolling easier.
- While the dough is resting, preheat your oven to 375°F (190°C). This ensures that your crackers will bake evenly.
- After resting, divide the dough into two portions for easier handling. On a lightly floured surface, roll out one portion of the dough to about 1/8-inch thickness.
- Using a pizza cutter or knife, cut the rolled-out dough into squares or rectangles. Transfer the pieces to the prepared baking sheet, leaving a little space between each cracker.
- Bake in the preheated oven for 15-20 minutes, or until the crackers are golden brown and crisp. Keep an eye on them to avoid burning.
- Once baked, remove the crackers from the oven and let them cool on a wire rack. Enjoy them as a snack, with cheese, or as a part of a charcuterie board!
Notes
- If dough is too sticky, add more semolina flour a little at a time until workable.
- For crumbling dough, add water teaspoon by teaspoon to bring it together.
- Store crackers in an airtight container at room temperature for up to one week or freeze for longer storage.
