I love how tasty these crackers are, so will post this recipe. I have not converted it to the TM, it is very easy, and I don't have my TM at present. I am thinking when we go caravaning these will be easy to do. This recipe is from Rebecca of Cake Walk, who followed Sarah from Kitchen Stewardship.
Sour Dough Crakers - makes LOTS
1 c. discard sourdough starter
1/4 c. melted coconut oil (or butter, olive oil)
1/2 t. kosher salt, plus more for top
1/2 - 1 c. whole wheat flour
olive oil for brushing the tops
Directions
Combine starter with coconut oil and salt and stir well to combine. Begin to add whole wheat flour, starting with 1/2 c., and stir or use your hands to start kneading it in. Continue adding enough flour to create a sturdy dough that is smooth and not sticky, but don't add so much as to make it dry.
Form the dough into a ball, place in a clean bowl, and cover well with cling wrap. Let stand at room temperature for at least 7 hours before rolling out into crackers, or storing in the fridge for up to 2 days.
Preheat oven to 350. Divide the dough in 3 pieces. Working with the first piece, roll the dough as thin as you like. I rolled them very thin. Roll on a silicone baking mat or roll between two sheets of parchment paper.
Use a pizza cutter to slice the crackers into squares or rectangles, and transfer the sheet to a baking pan. Using a pastry brush, brush the top of the cut crackers with olive oil and sprinkle with additional kosher salt. Nice also with garlic, dry herbs and ground pepper. Bake for 20-30 minutes depending on the thickness of your crackers.
The crackers puff up and are crispy, very moorish. Should keep for a few weeks in an airtight container. Mine are in 2 glass jars- dont expect them to last for 2 days
