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Sourdough Rosemary Crackers

Background info: Long before refrigeration, fermentation and other curative methods have been part of the fabric of human history. Sourdough, in particular, has played a lasting role in many cultures and hails from as far back as ancient Egypt. Made popular among miners by French bakers during the California Gold Rush, sourdough still reigns supreme among artisanal bakers and fermentation enthusiasts alike.
Compared to other wheat-based breads, the process of making sourdough can reduce digestive discomfort due to the breakdown of phytic acid (which then makes important vitamins and minerals, like B vitamins and zinc, available for assimilation). Along with being packed with pre- and probiotics, sourdough is lower in glucose and great for those with gluten sensitivities.
– Price-Pottenger
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Ingredients
- 1 cup “ripe” sourdough starter
- 2 tablespoons lard and 2 tablespoons butter, softened
- 1 cup sprouted spelt flour, with extra for rolling
- 1 tablespoon fresh rosemary, finely minced
- ½ teaspoon salt, with more for sprinkling on top
Directions
The night before baking the crackers, combine starter with lard and butter and mix well. Sift flour and salt into starter mixture and stir in rosemary. Mix until a dough ball forms. Knead dough a few times, then place in a cloth-covered bowl to rest on the counter overnight.
Approximately 16 hours later, divide dough in half, roll out on a well-floured board, and cut with a biscuit or cookie cutter. Alternatively, you can simply cut into squares with a pizza cutter. Continue until all the dough is cut, then proceed with the other half.
Place cut dough pieces on a cookie sheet, prick with a fork, sprinkle with salt, and bake at 375º F for 10-12 minutes. When crackers are golden, simply turn the oven off and let the crackers cool down slowly inside. This ensures a crispy result.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for over 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS, and is a member of the Price-Pottenger advisory board. She has lectured at San Diego State University and the University of California, Santa Barbara. See her YouTube presentation on the “Price-Pottenger” channel, and visit her website at www.lardmouth.com. Annie’s DVD Easy to Make Lacto-Fermented Foods is available from Price-Pottenger. To order: price-pottenger.org/store or 619-462-7600.
Check out other Annie Dru Recipes:
Published in the Price-Pottenger Journal of Health & Healing
Summer 2015 | Volume 39, Number 2
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