When I was a little girl, I used to love “michetti”, which are a classical Italian type of crackers. There is a memory that my grandma always tells during family reunions: on sunday mornings, at six years old, she often took me to church. Since I couldn’t stay still, she always brought “michetti” to calm me down. One day, I ate so many of them that she had to leave the church because I was too thirsty, begging her out loud to give me some water. After more than a decade, the memory of “michetti” is still alive in my mind. Even just by thinking about those crackers, I feel their crispy taste in my mouth. And I almost get thirsty.
Ever since I started making homemade whole wheat crackers, I never bought any other kind from the supermarket. Their natural flavor is absolutely addicting, making these crackers healthier, cheaper and tastier. What are you waiting for?
The first thing you need to do is sourdough, which can be used for crackers, pizza, and bread. The process of having usable sourdough takes from 1 week to 15 days, depending on the temperature in your kitchen. Once it’s ready, you just need to refresh it every day (as if it was your baby). Did you know that sourdough, if refreshed, can remain alive for hundreds of years?
For this recipe, there are specific proportions that you need to follow. You must calculate them based on the amount of starter you have. These are my amounts:
To make your calculation easier, I made an excel sheet that calculates everything automatically. You just need to put the number of the cups of starter you have, and then, the rest of the amounts will magically appear. Please feel free to copy from me!
1. Take a large bowl and put together the starter, the flour, the oil, the salt and baking soda.
2. Once you have mixed everything, add the rosemary and mix once again.
3. Work the dough until you obtain a compact mix. Then, cover the dough with a peper towel and leave to stand for 6 hours.
4. After 6 hours, put the dough on a big cutting board and use a rolling pin to roll out the dough until it’s very thin (circa 2 mm).
5. With a knife, cut the dough in little squares. If you don’t like this shape, feel free to choose your own one.
6. Put the crackers on a baking paper and bake at 180 °C for circa 20 minutes (2 oven trays at a time)
7. Once they are cooked, let your crackers cool down before putting them into containers.
8. Use nice plastic or glass containers to store your crackers. Enjoy your snack!
I know that making sourdough might sound difficult, but I can guarantee you that once you have it, you can make amazing recipes and have homemade bread every day, pizza on the weekend, and these delicious crackers for snacks.
Use containers with their lids, in this way, the crackers remain crispy and don’t lose their fragrance. When I decide to make them, I usually make a big amount (at least 4 cups of starter) so that I have a storage for 2-3 weeks. Enjoy!