Sourdough Ranch Crackers

Once you begin baking sourdough bread, you realize fairly quickly how fast the starter grows and you may find yourself wondering what to do with all the excess. This Sourdough Ranch Cracker recipe is a favorite at our house.

I like to make these crackers after dinner. It’s a great popcorn alternative to munch on during the evening! Before I feed the starter its nighttime feeding, I take a cup of starter out to make this recipe. 

After mixing the ingredients together, I divide the dough into two equal portions.

I flatten each ball of dough and place between two layers of parchment paper, then roll into a very thin layer.

I remove the top sheet of parchment paper, cut into squares and prick with a fork. I like to spray a little sesame oil on top and sprinkle with sea salt.

We like to eat them thin and crispy – but thick and chewy is good, too.

SOURDOUGH RANCH CRACKERS

1 cup all-purpose flour

1 cup sourdough starter

1/4 cup butter, room temperature

1 tablespoon ranch seasoning (page 125)

1/4 teaspoon sea salt

Sesame oil and sea salt for topping

Preheat oven to 350^o F. In a large bowl, stir together main ingredients. Divide dough into 2 balls. Flatten each ball into a large patty. Place between two layers of parchment paper cut to the size of your baking sheet. Roll into a thin layer. Remove top sheet of paper. Using a pizza cutter, cut into 2 inch squares. Prick crackers with a fork. Spray or brush a little sesame oil over the top of crackers and sprinkle with sea salt. Slide crackers and parchment paper onto baking sheets. Bake 20 to 25 minutes until brown and crispy.

Makes 8 to 10 servings