Einkorn Sourdough Crackers
After converting my white flour sourdough crackers over to an einkorn version, we all agree that we like these even better! I only needed to make a few changes, so there weren’t very many trials to get them just right. We absolutely love these crackers and I try to always have a supply in the house. They easily replace store-bought crackers and are so much healthier. We’ve tried the Jovial brand einkorn sourdough crackers and, in our opinion, they don’t compare to the homemade flavor. I’m super thankful that an einkorn version exists in the store, though. I found them at MOM, along with einkorn pasta! They are pricey and seem a little bit drier without as much flavor, but they’re ok in a pinch.
Because these crackers are soured, they don’t make blood sugar spike (in reasonable serving sizes, obviously!) and a lot of the gluten gets eaten up in the process. Plus, they have no chemicals, artificial dyes, or ingredients we can’t pronounce. They’re a win all around, and they’ll still fit within the dietary changes our family will soon be making (I’ll be sharing in an upcoming post).
Einkorn Sourdough Crackers
Ingredients
- 1 cup einkorn sourdough starter discard
- 4 tbsp melted grass-fed butter, room temperature
- 1 - 1 1/2 cups organic einkorn flour (enough to create a sticky dough)
- 1/2 tsp aluminum-free baking soda
- 1/4 tsp organic onion powder
- 1/4 tsp organic dry ground mustard
- 1/2 tsp sea salt
- dash organic paprika
Instructions
For the dough:
- In a medium bowl, mix melted butter into the sourdough starter.
- Add 1 cup of the flour, 1/2 tsp baking soda, 1/4 tsp onion powder, 1/4 tsp dry mustard, 1/2 tsp sea salt, and dash of paprika. Mix well.
- Add enough extra flour to make a dough that's slightly sticky. It should be just enough flour to bring the dough together. I do all of the mixing with a spoon.
- Cover the bowl loosely with plastic wrap and let rise for 8-12 hours in a warm spot. I typically rise the dough overnight. The consistency of this dough is different than white flour - it doesn't double in size, but will get slightly bigger. Also, the dough is courser and not as smooth.
- I proof my dough in the oven with the light on. Just make sure to remember you have it in there so you don't turn it on and accidentally bake your proofing dough. I've done that a few times, yikes!
To make the crackers:
- When you are ready to make the dough, preheat the oven to 350 degrees. If your dough is proofing in the oven, make sure to remove it first!
- Next, turn the dough out onto a well-floured work surface and knead for a few minutes, adding flour as needed so the dough doesn't stick to your hands or work surface.
- Divide the dough into two even pieces.
- Roll out each to about 1/8 inch thickness. I start the dough on my floured surface, but then quickly move it to finish rolling right onto my metal airbake cookie trays so I don't have to transfer the dough.
- Use a pizza cutter or pastry cutter to cut the dough into desired shapes, trying to keep similar sizes so the crackers bake evenly.
- Bake the crackers at 350 degrees for 15 minutes. Depending on how evenly your oven bakes, you may want to consider switching the trays around halfway through.
- After 15 minutes, turn off the oven but leave the crackers in the oven for another 15 minutes.
- Pull them out when the crackers are crispy and then let cool.
- Store in an airtight container, if they last that long!
These crackers lend themselves to a lot of variety. I think it would be fun to mix up the spices with different combinations, but we usually stick with the same four. It’s a great combination with just enough flavor to not be overpowering. They’re perfect to eat with cheese or dip in hummus or guacamole!
Oh, never mind; that’s why you use the baking soda
I think recipe should call for baking powder, not baking soda; there is not enough acidity for the baking soda to react
This was my first time making crackers with Einkorn sourdough starter, and these were really good. They remind me of the Nabisco “Chicken in a Biskit” crackers that I haven’t had in years. Was a very easy recipe too.
Julia, I’m so glad you liked them! This is one of my favorite recipes to make!
So I am making these (double recipe) as I make this post! I accidentally added a little extra onion powder and they sat out for 17 hrs instead of 8 – 12 hours. I have a cool kitchen right now so I placed them on a seed warming mat with my sourdough starter. They smelled awful before I baked them. I did add Italian seasoning and nutritional yeast for extra flavor and to negate the onion. Should I be concerned, do you think, about the safety of consuming? The smell is decreasing as they bake.
Hi Michelle! If there is no visible mold, I would think it’d be ok although it’s difficult for me to know for sure. If you aren’t comfortable, probably better to toss. I’ve accidentally let my cracker dough proof longer than it should as well and my results are usually ok, they just have more of a sour taste (although I admit, it’s never been 17 hours). I’ve also accidentally doubled the spices at a different time and the crackers just did not taste good so I threw them out. I think it’s all dependent on your preferences and comfort level – but always toss if you see mold!
I let mine rise for too long and it was much darker than these pictures. Should I be concerned about mold?
Hannah, this happens to be occasionally as well. I’ve never had an issue. The crackers do taste more sour but no one complains!
I would add that if you visibly see mold, definitely throw it out!
Yum! These taste just like the Jovial einkorn crackers!
Alli, thank you for sharing! I’m so glad you liked them – they are a staple in my family 🙂 I’ve recently been adding a couple tablespoons of ground flaxseed and having success with that too! Happy Thanksgiving!
Do you separate the crackers out before you bake them or just cut and throw in the oven all as one sheet?
Hi Sarah! I roll the dough out onto the baking sheet, cut, and bake. The dough is difficult to transfer, so this way is super simple. Blessings!
Is this fresh whole ground or all purpose flour?
Hi Pat! I use all-purpose for this recipe. Blessings!