Johnny Ortiz

As a kid born and raised in the 90's I have high nostalgic love for commercial foods like an egg mcmuffin or a box of cheese-its, though I seldomly got them growing up but on special occasions as my parents were very young and lacked monetary comforts. These textural masterpieces were saved for special occasions like road trips or birthday parties. Now that I'm older and practicing creating and capturing the energy within food I still seldomly partake but on special occasions. 
 
These crackers to me taste like the best parts of a cheese-it, but made with ingredients that are good for us. They were made out of a desire to utilize the excess sourdough starter that gets thrown out each morning. I can honestly say they’re better then a cheese-it. 
 
They are great by themselves or with any topping you can imagine. 
 
 
↴  RECIPE 
100g sourdough discard ( 50/50 water and flour fermented for 24 hours ) 
20g flour ( mountain mama winter red whole wheat ) 
15g olive oil ( use good stuff ) 
1.5g salt ( celtic or redmond real salt ) 
 
 
↴ METHOD 
Gather all ingredients and a bowl. 
Start by adding the oil to the bowl and then the rest of the ingredients. ( Avoid using the dry bits of spent starter )  
Mix and then kneed until the dough is all smooth. 
Cover and let sit at room temp for a few hours, around 2-4. The longer you let it sit the more sour it will get. Sometimes the starter is already sour and the dough can be baked right after making the dough. 
Roll the dough in two batches between baking parchment. Roll to your desired thickness, we roll it thin enough to see though it when lifted to the light.
Take off the top sheet and rub olive oil over the whole cracker and sprinkle more salt.
Bake for 8 min at 350 turning half way through, or until a golden brown color. This will vary depending on the desired thickness. 
Let it cool and it's ready to eat right away or saved for later. In NM we live in a dehydrator so they can stay out indefinitely.

Sourdough cracker

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