feat: add Sourdough Crackers

cook/breads/Sourdough Crackers.cook

@@ -0,0 +1,37 @@
+>> source: https://www.kingarthurbaking.com/recipes/sourdough-crackers-recipe
+>> total time: 1 hour 25 minutes
+>> serves: 100 crackers
+
+Mix together the @sourdough starter{227%g}, @whole wheat flour{113%g}, @flaky sea salt{1/2%tsp}, @butter{57%g}, and @herbs (optional){2%Tbsp} to make a smooth (not sticky), cohesive dough.
+
+Divide the dough in half, and shape each half into a small rectangular slab. Cover with #plastic wrap{}, and refrigerate for ~{30%minutes}, or up to a couple of hours, until the dough is firm.
+
+Preheat the oven to 350°F.
+
+Working with one piece of dough at a time, very lightly flour a piece of #parchment{}, your #rolling pin{}, and the top of the dough.
+
+Place the dough onto the floured parchment and roll it about 1/16" thick. It'll have ragged, uneven edges; that's OK. Just try to make it as even as possible.
+
+Transfer the dough and parchment together onto a #baking sheet{}. Lightly brush with oil and then sprinkle the salt over the top of the crackers.
+
+Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here.
+
+Prick (dock) each cracker a couple of times with a #fork{}; this will help keep them from puffing up like little pitas as they bake.
+
+Roll and cut the second piece of dough following the directions above.
+
+Bake the crackers for 20 to ~{25%minutes}, until they're starting to brown around the edges. Midway through, rotate the baking sheets both top to bottom and front to back; this will help the crackers brown evenly.
+
+When fully browned, remove the crackers from the oven and place the pans on a rack to cool.
+
+Store crackers, well wrapped, at room temperature for up to a week; freeze for longer storage.
+
+Up to 2 tablespoons (18 g) aromatic seeds (a mix of fennel, mustard, and caraway seeds is particularly nice with rye crackers); or Everything Bagel Topping
+
+Up to 2 tablespoons dried herbs, or 1/4 cup (11 g) finely chopped fresh herbs
+
+4 teaspoons (9g) Pizza Dough Flavor, especially good with cheesy crackers (see below)
+
+About 1 tablespoon of your favorite garam masala blend
+
+Add 1/4 to 1/3 cup (28 g to 38 g) finely grated hard cheese (Parmesan, Asiago, extra-sharp aged cheddar) along with the dry ingredients. The more assertive the cheese, the more evident its flavor in the crackers.

docs/breads/sourdough-crackers.md

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+---
+comments: true
+tags:
+  - bread
+  - king-arthur
+---
+# :flatbread: Sourdough Crackers
+
+![Sourdough Crackers][1]{ loading=lazy }
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 100 crackers | 55 minutes |
+
+## :salt: Ingredients
+
+- :microbe: 227 g sourdough starter
+- :ear_of_rice: 113 g whole wheat flour
+- :salt: 0.5 tsp flaky sea salt
+- :butter: 57 g butter
+- :herb: 2 Tbsp herbs (optional)
+
+## :cooking: Cookware
+
+- 1 plastic wrap
+- 1 parchment
+- 1 rolling pin
+- 1 baking sheet
+- 1 fork
+
+## :pencil: Instructions
+
+### Step 1
+
+Mix together the sourdough starter, whole wheat flour, flaky sea salt, butter, and herbs (optional) to make a smooth
+(not sticky), cohesive dough.
+
+### Step 2
+
+Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate
+for 30 minutes, or up to a couple of hours, until the dough is firm.
+
+### Step 3
+
+Preheat the oven to 350°F.
+
+### Step 4
+
+Working with one piece of dough at a time, very lightly flour a piece of parchment, your rolling pin, and the top of the
+dough.
+
+### Step 5
+
+Place the dough onto the floured parchment and roll it about 1/16" thick. It'll have ragged, uneven edges; that's OK.
+Just try to make it as even as possible.
+
+### Step 6
+
+Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over
+the top of the crackers.
+
+### Step 7
+
+Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here.
+
+### Step 8
+
+Prick (dock) each cracker a couple of times with a fork; this will help keep them from puffing up like little pitas as
+they bake.
+
+### Step 9
+
+Roll and cut the second piece of dough following the directions above.
+
+### Step 10
+
+Bake the crackers for 20 to 25 minutes, until they're starting to brown around the edges. Midway through, rotate the
+baking sheets both top to bottom and front to back; this will help the crackers brown evenly.
+
+### Step 11
+
+When fully browned, remove the crackers from the oven and place the pans on a rack to cool.
+
+### Step 12
+
+Store crackers, well wrapped, at room temperature for up to a week; freeze for longer storage.
+
+!!! tip
+
+    Up to 2 tablespoons (18 g) aromatic seeds (a mix of fennel, mustard, and caraway seeds is particularly nice with
+    rye crackers); or Everything Bagel Topping
+
+!!! tip
+
+    Up to 2 tablespoons dried herbs, or 1/4 cup (11 g) finely chopped fresh herbs
+
+!!! tip
+
+    4 teaspoons (9g) Pizza Dough Flavor, especially good with cheesy crackers (see below)
+
+!!! tip
+
+    About 1 tablespoon of your favorite garam masala blend
+
+!!! tip
+
+    Add 1/4 to 1/3 cup (28 g to 38 g) finely grated hard cheese (Parmesan, Asiago, extra-sharp aged cheddar) along with
+    the dry ingredients. The more assertive the cheese, the more evident its flavor in the crackers.
+
+## :link: Sources
+
+- <https://www.kingarthurbaking.com/recipes/sourdough-crackers-recipe>
+- <https://www.kingarthurbaking.com/blog/2020/08/24/sourdough-crackers>
+- <https://www.youtube.com/watch?v=4aZ7xAPCa50>
+
+[1]: <../assets/images/sourdough-crackers.jpg>

mkdocs.yml

@@ -101,6 +101,7 @@ nav:
       - Pull-Apart Sour Cream and Chive Rolls: breads/pull-apart-sour-cream-and-chive-rolls.md
       - Pumpkin Bread: breads/pumpkin-bread.md
       - Rosca de Reyes: breads/rosca-de-reyes.md
+      - Sourdough Crackers: breads/sourdough-crackers.md
       - Sourdough Crumpets: breads/sourdough-crumpets.md
       - Sourdough English Muffins: breads/sourdough-english-muffins.md
       - Texas Roadhouse Rolls: breads/texas-roadhouse-rolls.md