Sourdough Durum CrackersSomething to make when you don’t feel like waiting for bread, but you want that sourdough taste.
Sourdough Durum Crackers
700 grams Durum (can be flour or fine semolina grind)
200 grams white flour
100 grams cornmeal
350 grams liquid sourdough- final feed with whole wheat or whole grain durum
60 grams extra-virgin olive oil
5 grams nigella seeds
27 grams sea salt
Mix together into stiff dough (about 60% hydration) and ferment for 2 hours.
Cut into 4 ounce pieces and roll out onto parchment paper. Cut into desired shapes and dock if desired.
Bake 350 F rotating often until golden brown.
Dawn sources directly from Ontario farmers and millers and is constantly developing different formulas for breads, crackers, pastries, baking mixes, cookies and more. In addition to leading the production at Evelyn’s Crackers, she has taught baking at George Brown Culinary College and was a keynote speaker at the WSU Grain Gathering in Mt. Vernon, where she has lead whole grain baking workshops for the past several years. Dawn can be found behind the cracker table at the Wychwood Farmers Market every Saturday and offers her services to businesses wanting to shift to small and regional grains.