Sourdough Crackers For Morning Sickness

September 8, 2019

 

 

For my twin pregnancy, well into my second trimester, I had awful morning sickness. I ate copious amounts of chewy local organic sourdough, fruit, organic butter, good olive oil, salt, sparkling water and that was all I could handle. The Brewer diet it was not, but it was that or medication, and I tried to keep it as natural as my twin pregnancy would allow.


I've been gluten-free over the summer, but I've found myself missing sourdough. Still searching for that perfect sourdough loaf recipe (and I'll share it when I find it), but these crackers are loved by almost everyone I've made them for. •


Recipe adapted from Cultures for Health, but I've included some ingredient weights because I find it easier + less messy than fiddling with measuring cups. I'd likely omit the onion powder and caraway seeds (an emmenagogue) if I were making this for a friend with morning sickness, but I do think there is something absolutely magical about sourdough for an upset tummy.


1 cup sourdough starter (or about 270 grams)
1 tsp salt (plus a little extra)
1 tbsp caraway seed
2 tsp onion powder
1/3 cup butter or ghee (or 72 grams)
1 cup all-purpose flour (or about 125 grams)


1. Melt butter/ghee in pan that has a lid.
2. Once melted, remove from heat, whisk in salt, caraway seeds and onion powder, removing any lumps.
3. Add sourdough starter and mix well.
4. Add flour and mix to form a soft ball of dough.
5. Cover pan with lid and leave dough to ferment overnight.
6. In the morning, set oven to 350 F, divide the dough into two balls, set each on a sheet of parchment paper and roll out thin. (If dough is sticking to rolling pin, roll between two pieces of parchment).
7. Transfer to baking sheets. Using a fork, poke several tiny holes in each sheet of crackers, cut into squares, sprinkle with a little more salt and press gently to set the salt.
8. Place in the preheated oven for about 15 minutes, flipping once around the 10 minute mark. They're done when slightly golden. Keep an eye on them as they darken fast and won't be the same.


If you're in the Calgary area and would like some sourdough starter, feel free to be in touch!

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