Sourdough Freekeh Crackers

Sourdough Freekeh Crackers

By Hans Butler

Ingredients

1 cup cooked/left-over whole freekeh

1 cup bubbly sourdough starter*

1 ½ cup warm water

¼ cup sunflower oil (+ ¼ cup for coating purposes)

5 cups freekeh flour(+ 1 cup more for rolling)

1tsp sea salt

Directions

*Make sure your sourdough starter has been active for at least 12 hours before using in this recipe

Make a sponge with cooked freekeh, sourdough starter, water, oil, and 2 cups(10oz) freekeh flour; cover in plastic and let ferment for at least 12 hours (I like to do it for 24hrs) in a warm spot (about 75 degrees) – it’s going to look kind of like a thick and bubbly porridge style batter

Mix in the sea salt and 3 cups of the freekeh flour (do not over mix, this flour is not glutinous, don’t expect it to hold together like pizza dough); gently form the mixture into a ball (you don’t want the ball super tight because it needs breathing room for the fermentation to take place) and coat with about 1 tbs sunflower oil; cover in plastic and let ferment for another 12 hours (I go the distance for 24 hrs; this lets the fermentation get its full workout)

Separate dough and roll into tennis ball size (or even smaller).  Let them rest in the fridge until ready to roll.  Preheat oven to 375 and grease up 2 or 3 sheet pans.  Lay down plastic wrap on a counter and flour.  Place one ball on the floured plastic and cover with another sheet of plastic wrap, roll gently into a thin sheet.  Remove top layer of plastic and cut into 2 or 3 pieces (the more natural looking the better); using a spatula carefully move each piece to the greased sheet pans.  Brush lightly with oil and gently mark the surface with the tines of a fork.   Bake for about 10-15 minutes, turning them over at about 7 minutes, until they are golden brown; transfer to a cooling rack and repeat until all the crackers are baked off.

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