Sourdough Communion Bread

It appears to be my turn to make communion bread.  I always delay it as long as possible, hence.... December is usually the month I am pulling it together.  This year, I want to try a Sourdough Communion Bread, more like a cracker than we usually have.  The recipe that I ended up with:

Sponge:

1 cup starter

1 cup flour

let sit overnight 

(I always have a sponge going.  I just pulled two cups out and went from there)

Dough:

2 cups sponge

approximately 1 cup flour 

(1/2 white, 1/2 fresh ground wheat/barley)

2 Tbsp milk
2 Tbsp honey

1/3 cup butter

1/4 tsp salt

(you could also add about 1/4 tsp baking soda, if desired)

This came together in the mixer with the dough hook until it had the consistence of pie crust.  I then let it rest for a couple of hours before working it into crackers.

Cracker Formation:

Work in small batches.  First, separate the dough into 4 equal chunks.

Roll out very thin

sprinkle a little salt on top and press in, if desired

pierce all over with a fork

use a pizza cutter or something like that to score

 bake at 350 for 10-12 minutes

This recipe made approximately 300 pieces of communion bread.

Cindy