- 1 ½ C. Spelt Flour
- 1 C. Starter (fed within 24 hours)
- 1-2 Tbl. Honey, to taste
- 1 tsp. Sea salt
- ½ tsp. Baking soda
- ½ tsp. Baking powder
- 4 Tbl. Butter, cold
- Stir together the flour, starter, honey, salt, baking soda, & baking powder in a mixing bowl. I find this easiest to do with your hands.
- Add the butter to the dough & cut in the butter with your fingers until small pieces (approximately ½”) of butter are still visible in the dough.
- Cover the dough & allow it to rest for at least 6 hours, but no more than 12. More rest time = a more sour cracker.
- 1 portion rested cracker dough
- 4 Tbl. butter, melted
- Divide the dough into two portions.
- Set one portion aside.
- Using either a small amount of flour or a silicone baking sheet, roll the dough out into a rough rectangle, approximately ⅛” thick.
- Brush 2 tsp. of butter over the surface of the dough.
- Fold the left side of the dough over to the middle of the dough.
- Repeat the process with the right side of the dough, folding the dough into thirds.
- Place the dough portion into the refrigerator & repeat the process with the °remaining dough portion.
- Remove the first dough portion from the refrigerator & roll out to a rough rectangle once more.
- Brush 2 tsp. of butter over the dough.
- Repeat the folding process once more.
- Return the dough to the refrigerator & repeat the process with the remaining dough portion.
- Remove the first dough portion from the refrigerator.
- Roll the dough out to a rough square, approximately ⅛”-¼” thick.
- Brush with 2 tsp of butter.
- Cut the dough into squares, approximately 1 ½”x 1 ½” and transfer to a lined baking sheet. My preferred method to roll & cut directly on a silicone baking sheet so there’s no need to transfer.
- Repeat with the remaining dough portion.
- Place into a 375° and bake for 8-10 minutes, or until very lightly browned.
- Allow to cool to room temperature before storing.
Note: This recipe is very versatile & can be easily adapted. Feel free to add herbs, spices &/or cheese, or different flours.