And then they only lasted two days!
1/2 cup sourdough starter
1/3 cup soft white wheat berries
3 tbsp butter, softened, or melted and cooled
2 tbsp olive oil
1/2 tsp salt + more for sprinkling on top
1/4 parmesan cheese
2 tsp Italian herbs
1 tsp garlic powder
Preheat your oven to 325 degrees F and grab a baking sheet plus two sheets of parchment paper.
Add all the ingredients to a large bowl or stand up mixer. Combine with a fork until a thick dough forms.
Spread the dough out on one of the parchment paper sheets into a rectangle shape using your hands.
Place the second parchment paper on top and use a rolling pin to roll the dough out as thin as possible.
Remove the second sheet of parchment paper and sprinkle salt all of the dough.
Bake at 325 for 20-25 minutes, or until cracker dough is no longer soft to the touch in the center.
Remove, let cool, and break apart to serve! Store in an air-tight container for up to three days.
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