Sourdough Crispbread – tap into your inner Viking

Ok, so it may be that with half of my gene pool coming from Norway it’s almost inevitable that I have a craving that periodically can only be fulfilled with fresh homemade crispbread.  Fortunately, crispbread is fast and easy to make.  While I know it is designed to last a long time – I’ve never found that I can keep a batch around for very long – especially when there is a hearty fall soup, some smoked salmon or gravlax, or an awesome cheese to do it justice.

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Sourdough Crispbread - tap into your inner Viking

Print Recipe

Servings	Prep Time
12 Crispbreads	20 minutes

Cook Time	Passive Time
8 minutes	1.5 hours

Servings Prep Time 12 Crispbreads 20 minutes

Cook Time Passive Time 8 minutes 1.5 hours

Sourdough Crispbread - tap into your inner Viking Print Recipe Servings Prep Time 12 Crispbreads 20 minutes Cook Time Passive Time 8 minutes 1.5 hours Servings Prep Time 12 Crispbreads 20 minutes Cook Time Passive Time 8 minutes 1.5 hours

Ingredients

• 1 1/4 cups warm water
• 1 cup active sourdough starter
• 1 tsp sea salt
• 3 cups whole grain flour preferably fye or triticale

Servings: Crispbreads

Instructions

1. Mix the water and sourdough starter together
2. Add and incorporate the sea salt
3. Mix in the four, adding more if necessary and kneed until you get a slightly sticky dough.
4. Allow to rise for between 1 1/2 to 2 hours.
5. Flour worksurface, divide into about 12 pieces. Roll out into rounds and using a cookie cutter or glass cut out the center of the round.
6. Place on silicon baking sheet and prick the round all over with a fork.
7. Bake in a 450F oven for about 8 minutes until crisp. Remove and cool

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