Sourdough Semolina Parchment Crackers
These Sourdough Semolina Parchment Crackers are crunchy, flavorful, and easy to make with your sourdough starter. Perfect for snacking or entertaining!
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.