1/2 teaspoon of salt (i always use interesting salts. I brought from Bulgaria a wild garlic salt and I have been using that- it is dark green and flavorful)
This is King Arthur Flour Recipe ratio.
The flour can vary to your liking. Use spelt, kamut, garbanzo flour, almond flour, buckwheat, einkorn, etc
I am so happy with using a combination of garbanzo flour and whole wheat flour and some bread flour.
The most important thing is to have a dough that is REALLY REALLY FIRM so it is easy to roll very very thin.
Remember this is a flexible recipe and you can change up the tim and the flours.
I collect starter from 1-3 feedings and I add a few tablespoons of garbanzo to it. That keeps it refed. I keep it outside for a few hours or in the fridge if i plan to make this a day or two later.
Once I have collected the starter I want, I add in more whole wheat flour and some white flour if I want lighter crackers.
I add in the oil or butter and the spices I like.
I usually use oregano, garlic and sesame.
I also like soy sauce a lot.
I knead the dough until everything is well incorporated.
At this point you can roll the dough and make the crackers.
I wait for a few hours so that the fresh wheat flour ferments a bit and gets developed by the sourdough cultures. It’s healthier this way and I happen to love the taste. It also gives it more air pockets during baking. Of course this adds to the flavor as well. But do feel free to bake right away for less tang.
I tend to cut my rolled dough into cracker size pieces and if they are not thin enough I roll the individual crackers so that they get really thin. That’s just a side note cheating tip 🙂
Place on baking sheets and bake at 350 until slightly golden.
Do watch them because they will burn fast!
My baby is the pickiest of eaters and she loves those so that tells you something about the crackers haha.