Sourdough Charcoal Crackers

Ingredients

1/2 Cup Sourdough Starter (or discard)

1 1/2 Cup Flour, I use Spelt

3 T Butter

1/2 t Salt

2 t Charcoal Powder

Water

Flakey Salt

Melted Butter

Toppings of your choice: Seeds , everything bagel topping, Italian Spices, etc.

Directions

• In a medium size bowl add the starter (or discard), flour, butter, salt and charcoal. Mix well to incorporate the charcoal. If the dough is too dry add water a tablespoon at a time, or too wet add 1 tablespoon of flour. The dough should feel and look like bread dough.

• Scrap down the sides of the bowl with your hands, making sure to have all the bits in the dough.

• There is no need to knead, the time on the counter will help create the gluten.

• Cover bowl with lid or beeswax cover. Place on counter for at least 24 hours. NOTE: if you think you do not have time the next day to bake, put bowl in the fridge-up to 3 days.

• After 24 hours, preheat oven to 190 or 375 degrees.

• Dump dough onto a floured work surface. Knead dough for a few minutes. Roll out dough, you want a thin cracker. Cut crackers in shapes (I make sure the crackers can fit into a jar).

• Place crackers on unlined baking sheet. A few inches apart.

• Brush top with melted butter. Sprinkle with your choice of topping and flakey salt IF the topping does not have salt in it.

• Bake for about 20 minutes or until crackers are dry. If the crackers are turning brown too quickly, turn down oven to about 180 or 350.

• Let cool on the counter. Store in a air tight container. These crackers will keep for several weeks.

• Enjoy!