|Image © Charlotte Tolhurst|
Sourdough Crackers as taught to me by Jane Mason, original recipe Helene Johannson from the Brunkebergs Bageri.
500g full fat milk
30g rye sourdough starter
500g light rye flour
250g white wheat flour
5g bicarb of soda
10g ground fennel (or ginger, cinnamon, cumin, caraway. I use whole fennel seeds)
*Combine ingredients and knead for 10-15 minutes. It will be very sticky so a scraper is recommended.
*Pop the dough in a bowl and cover and let it rest overnight.
*The next day divide the dough into little balls of 50g or so, the size of a ping pong ball.
*Flour the board well with rye flour and roll very thinly into flat rounds or oblongs. Prick liberally with a fork, a pokey swedish rolling pin or, in my case, a meat tenderiser as pictured below.
*Transfer to a baking tray lined with baking paper.
*Spray with water and sprinkle with any of salt, poppy seeds, sesame seeds, cumin seeds, fennel seeds, caraway seeds or dried herbs.
*Bake at 210˚ for 10-12 minutes. Let them cool completely on wire rack.
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