Sourdough Einkorn Crackers

Sourdough Einkorn Crackers


  • 1 Cup sourdough starter, you’ll need to feed the culture for 7 to 10 days before its ready to use for baking crackers or anything else. Just follow the directions on the package you receive from Cultures for Health…or get a starter from a friend!
  • ¼ Cup room temperature coconut oil or pastured butter
  • 1 Cup (or more as needed) Einkorn organic flour
  • ½ Tsp. Celtic Sea Salt
  • Olive oil for brushing onto dough

Course grind Celtic Sea Salt and organic Rosemary for sprinkling atop crackers before you bake them.


In a large bowl, combine the sourdough and coconut oil, mix thoroughly. Mix the salt in with 1/4 cup flour and add to the sourdough mixture. Knead it all together in the bowl, adding as much flour as necessary to make a stiff dough. Cover the bowl with a lid to prevent it from drying out. Leave the dough at room temperature for at least seven hours.

Seven or more hours later, preheat the oven to 350 degrees F.

Take a small portion of the dough (about 1/4 cup) and roll it out on a pizza stone or onto parchment paper on a cookie sheet using a rolling pin, until it is very thin.

Pour a little bit of olive oil on the rolled out dough and spread it to the edges of the dough with a pastry brush or your hand. Sprinkle liberally with coarse salt & rosemary; press both into dough gently.

Score/cut the dough vertically and horizontally into quadrangles with a pizza cutter and bake for 15-20 minutes or until just golden brown. Repeat in batches. The crackers shrink a little bit in the oven, so when you pull out your baking sheet, they will already be separated and you don’t have to try and transfer the delicate dough from one surface to another.


For extra crispy crackers, If you have space and baking stones to suffice, simply turn the oven off with the crackers still inside. They’ll crisp up as the oven cools down. NOTE: Do not use this method with an electric oven, as it will still create heat even once turned off. You’d have to let quite a bit of heat out by leaving the door open for a few minutes, and then check the crackers every 10 minutes or so until they’re crispy but not burnt.