Buttery Sourdough Crackers



  1. Day Before: Feed your sourdough starter with half white flour & half wheat flour.
  2. In a bowl measure out the unbleached flour, salt, baking soda, and baking powder and give them a whisk to combine them together.
  3. Cut the butter into small pats and add the butter and the lard into the flour and using your fingertips, work the flour and butter together until it's crumbly.
  4. Measure out the sourdough starter and stir it into the flour mixture. It should be on the dry side and you'll probably need to turn it out and knead it for a minute or two to incorporate it all together.
  5. Place the dough ball back in the bowl and cover it with a cloth for a few hours. (Longer=more sour.)
  6. Preheat the oven to 400 degrees.
  7. Melt the butter.
  8. Divide the dough into 2 balls and work them separately as follows.
  9. On a lightly floured counter, roll one out to about the thickness of a dime.
  10. Brush the dough with the melted butter.
  11. Fold one edge of the dough to the center and then fold the opposite edge all the way over. (In thirds, like you would a letter.) Fold the "letter" in half.
  12. Roll it out again to the same thickness, brush with more butter, fold again the same way, and roll it out again a final time.
  13. Either use a pizza cutter or knife to cut squares or use a small, 1 1/2" biscuit cutter to cut rounds (don't twist to cut.)
  14. Transfer the crackers to a baking sheet, poke them a time or two with the tines of a fork, brush them with butter, and sprinkle with a bit of salt to taste.
  15. Bake in the oven for 9-11 minutes until the bottom and very edges are lightly golden brown.
  16. Transfer them to a cooling rack and wait at least 3 minutes to sample so you don't burn your taste buds, but I don't think you'll make it much longer than that.

Recipe by Reformation Acres at