I enjoyed reading this so much! You certainly have a way with words, it pulls me right into your kitchen as I read. I can’t wait to whip all this up and will be watching for my oven to swell with pride too :)
"golden sheets of something akin to weathered papyrus...."
I don't know whether to pick up a mixing bowl or a pen. I have been on the hunt for a cracker recipe and something good to read; thank you on both counts!
First, these crackers are delicious and I make them all the time now. Thanks for the recipe!
Second, I'm curious about traveling with your sourdough starter - I'm about to go on a trip and I'm trying to figure out the logistics of bringing mine on the plane. Do you (or anyone else who sees this) have any advice?
Awww, thanks Jessica. The bottles that I used for that trip (in the cracker headnote) were toiletry bottles from target. Keep them under 3 oz and you’ll be fine. Have fun!
Made this with a poolish with little instant yeast, left fermenting some hours (around 6) as I did not have sourdough, used multigrain flour. The cracker was amazing, so the roasted carrots and feta.
This is the kind of solid recipes I love to make for real.
Well, in fact all Martin's (and King Arthur's) are real recipes. Thank you.
Update. I just made a batch with a poolish fermeted for 18 hours (5 at room temp, 10 in the fridge, other 3 at room temp). The result to me Is quite close to sourdoug. Of course I had to taste most of the cracker, for science.
Also love the magic way the cracker detaches on its own from the capsized sheet pan.
I made them a few times, too. Great with a cheese platter (and with the roasted carrot/feta dip, too). Hope that you had a restful, rich set of days. I appreciate you.
So glad to hear it, Julie! We went through several batches over the holiday. Some with cheese, some with the roasted carrot and feta spread. Love them. Always amazed that they're ready to go into the oven before it's even hot!
This is making my day, Bettina. So glad to hear. They come together quickly but don't taste like a shortcut. Thanks so much for checking in. And happy baking!
I have been waiting for this exact writing -- about making starter crackers -- for months, actually years. I am the experimental cracker-maker who needed someone to actually take the time to analyze their process so I can finally make more consistent crackers... though I haven eaten and enjoyed all of my experimental crackers down to the spoonful(s( of loose seeds at the bottom of the can. Thank you!
So I took the crackers out of the oven about 4-5 min in and then scored them with a pizza cutter before putting them back in to finish--that worked really well for me to cut them into squares.
I enjoyed reading this so much! You certainly have a way with words, it pulls me right into your kitchen as I read. I can’t wait to whip all this up and will be watching for my oven to swell with pride too :)
Thanks for sharing!
A comment such as yours justifies (rewards!) the effort, Carrie. Thanks for the lift and happy baking. You (and the oven) will love these.
🙏🏼🙏🏼
M
Martin you are so awesome with your words… I am definitely making these weathered papyrus this weekend for my family…
Love from India 🙏
Notes such as yours are the best. 🙏🏼🙏🏼🙏🏼
Hoping that you enjoy these delicious crackers! Thanks so much for checking in!
Love from Vermont!
Martin
"golden sheets of something akin to weathered papyrus...."
I don't know whether to pick up a mixing bowl or a pen. I have been on the hunt for a cracker recipe and something good to read; thank you on both counts!
Too kind! Let me know how they go. 🙏🏼🙏🏼
M
First, these crackers are delicious and I make them all the time now. Thanks for the recipe!
Second, I'm curious about traveling with your sourdough starter - I'm about to go on a trip and I'm trying to figure out the logistics of bringing mine on the plane. Do you (or anyone else who sees this) have any advice?
Awww, thanks Jessica. The bottles that I used for that trip (in the cracker headnote) were toiletry bottles from target. Keep them under 3 oz and you’ll be fine. Have fun!
Made this with a poolish with little instant yeast, left fermenting some hours (around 6) as I did not have sourdough, used multigrain flour. The cracker was amazing, so the roasted carrots and feta.
This is the kind of solid recipes I love to make for real.
Well, in fact all Martin's (and King Arthur's) are real recipes. Thank you.
I'm so, so glad to hear of this. I'd be curious to see how the yeasted version works for you if allowed to rise for 12 to 18 hours as well.
Really appreciate the note, Chiara. Keep in touch!
Martin
Update. I just made a batch with a poolish fermeted for 18 hours (5 at room temp, 10 in the fridge, other 3 at room temp). The result to me Is quite close to sourdoug. Of course I had to taste most of the cracker, for science.
Also love the magic way the cracker detaches on its own from the capsized sheet pan.
Making these for thanksgiving with whipped feta to go with carrot soup.
I made them a few times, too. Great with a cheese platter (and with the roasted carrot/feta dip, too). Hope that you had a restful, rich set of days. I appreciate you.
Martin
Making them again tomorrow. I have NEVER seen crackers disappear with such speed in my entire life!
Martin, these were truly delicious. Now I'm only sad I didn't quadruple the recipe! Thank you!
So glad to hear it, Julie! We went through several batches over the holiday. Some with cheese, some with the roasted carrot and feta spread. Love them. Always amazed that they're ready to go into the oven before it's even hot!
Martin, these are amazing! I have tried so many sourdough discard crackers. This is by far the best & the easiest. Thank you!
This is making my day, Bettina. So glad to hear. They come together quickly but don't taste like a shortcut. Thanks so much for checking in. And happy baking!
Martin
I just baked a double batch as recommended. They turned out great! Thanks for the recipe!
Thanks so much, Karen. Hoping that you had a restful and rich set of days. I appreciate you!
Martin
I'm always on the look out for new cracker recipes, and I can't wait to try these. Thankfully my starter is often in a state of over ripeness !
So glad to hear. I hope they went well for you. They are certainly a new favorite at my house.
Thanks so much for the note, Julia!
Martin
I have been waiting for this exact writing -- about making starter crackers -- for months, actually years. I am the experimental cracker-maker who needed someone to actually take the time to analyze their process so I can finally make more consistent crackers... though I haven eaten and enjoyed all of my experimental crackers down to the spoonful(s( of loose seeds at the bottom of the can. Thank you!
I appreciate you, Cary! Hoping you love them! 🧡🧡🧡
So I took the crackers out of the oven about 4-5 min in and then scored them with a pizza cutter before putting them back in to finish--that worked really well for me to cut them into squares.
Made yesterday. When my son tasted this morning, he said “Wow, oh my gosh. They’re so good.”