Total time: 24 hours to let the pre-dough get active. Then another 3-4 hours to let the dough rise and baking the crackers.
- 100 g (3.5 oz) white starter (100 % hydration)
- 150 g (5.3 oz, not fluid!) filtered water
- 150 g (5.3 oz) all-purpose flour
- 1 g (0.03 oz) saffron
- 1 tsp sea salt
- 3 tbsp honey
- 1 cup finely ground almond flour
- 115 g (4.1 oz) all-purpose flour
Mix starter, water and flour in a bowl. Cover with plastic wrap and let ferment in room temperature for 24 hours until the pre-dough is active. Crush the saffron in a mortar and add to the pre-dough along with the sea salt, honey, almond flour and all-purpose flour. Mix to a firm dough that doesn’t stick to the sides of the bowl. Cover with a kitchen towel and let rise for 2-3 hours, until double its size.
They’ll be gone before you know it!
Preheat the oven to 450°F. Take out the dough on a floured surface. Cut off a little piece and roll it out to a thin (super thin!) pancake. See pictures on how to make crackers/crispbread. Move to a greased oven tray and cut into little squares when the dough is on the tray. Spray some water on the little pieces and sprinkle over almond flour or sliced almonds. Bake for 10 minutes, and let cool on a rack.
Can’t wait for my next wine and cheese night with these homemade crunchy crackers!
If they have enough color after 10 minutes, but aren’t crispy enough, first bake out all the crackers, then return to the oven and dry them at 170°F for as long as it takes (although keep an eye on them so they don’t burn).
Serve with some delicious cheese!
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The saffron gives the crackers a beautiful yellow color.
Sprinkle some almond flour or sliced almonds on top. Whatever your prefer.
Creamy blue cheese… Mmm!!! is all I have to say. I think I may have said that already. Oh well.
This post has been submitted to YeastSpotting.