Sourdough CRACKERS

Creating your own fantastic sourdough starter doesn’t take great skill or expense. What does it take? Time and consistent care. Some people suggest creating a starter using particular grains, such as rye, but we used spelt and have had no issues achieving success.

Before Jessica started her sourdough culture, she read numerous resources, and was greatly helped by the tips given at the Traditional Cooking School (www.TraditionalCookingSchool.com). Our process is similar to the one it recommends.

Start with a clean pint glass jar or a small bowl. Clear glass is particularly useful, as it allows you to see activity in your new starter from the sides in addition to the surface. In the jar, combine ¼ cup whole spelt or whole-wheat flour and just under ¼¼ cup water (or just over ⅜ cup, if you’re measuring). Some people like to measure by weight rather than volume. That takes more time and precision than we feel is necessary at this stage, but if you’d like to do that, measure an