DIY Cracker Recipes?

I'm a person really into crunch alongside many meals.  Crackers or chips I am so fond of, mostly I think because of the texture I'm addicted to.  Having realized that I'm not a person into so many of the ingredients in store bought crackers (even organic), I have long thought about what could be a cheap and easy way to make varieties of delicious homemade crackers.  Many years ago I was following the raw food diet and tried numerous recipes for "raw" crackers in my excalibur dehydrator.  I missed the texture of normal crackers though and the flavors weren't what I'd be looking for now.  I like roasty, toasty, and real crispy for one thing.  Using sourdough might also be nice.  So I'm of course not following that diet these days, and am fine with grains, and would like to know if anyone has gone down the road of all things crackers?  Is it possible to make them good in a dehydrator or are most people using an oven?  Does anyone have any favorite cookbooks, blogs/ youtubers, or recipes of your own you could share?

Oooh crackers! i have been craving for these for a while, but I’m also in the progress of trying to revive my sourdough starter after slowly killing it with neglect. The winter makes things harder, we are already bubbling quite nicely but not rising yet. Hopefully soon.

Oh, the cracker recipe, yes. This one if from

Cultured Guru: Buttery Rosemary Sourdough Crackers

Cultured Guru wrote:This is such a simple recipe for sourdough crackers, and it’s best to weigh all your ingredients for the best crispiest texture. Here is everything you need to make the best sourdough crackers:

200 grams sourdough starter, stirred down (starter should be fully hydrated, active, and ready to be fed)
120 grams of all-purpose flour
5 grams sea salt
4 tablespoons unsalted butter, softened, room temperature
2 tablespoons fresh rosemary chopped
oil, for brushing
Flake salt for topping

instructions

Mix the sourdough starter, flour, salt, butter, and rosemary.
Knead until a smooth dough forms.

Shape the dough into a small slab. Wrap tightly with reusable bee’s wrap or plastic wrap.

To bake immediately, refrigerate for 1 hour. For a longer ferment, refrigerate for 24 hours, then proceed to the next step.

Preheat the oven to 350°F.

Lightly flour a piece of parchment paper sized to fit your baking pan and the top of the dough. (You may want to split the dough and work in batches. I had to use two sheet pans to fit all the crackers)

Place the dough onto the floured parchment and roll it about 1/16 inch thick.

Transfer the dough and parchment together onto a baking sheet.

Cut the dough into about 1-inch squares; I suggest using a pizza or cracker cutter.

Poke each cracker a few times with a fork; this will keep them from puffing up.

Lightly brush with extra virgin olive oil and then sprinkle the salt over the top of the crackers.

Bake the crackers for 20 to 25 minutes until they start to crisp and brown around the edges.

Midway through, rotate the baking sheets.

When browned and crisped to your liking, remove the crackers from the oven and allow them to cool.

Store crackers in an air-tight container at room temperature for about a week or two. I like to store them in a sealed glass weck jar.

Oh yes, I have skipped the rosemary part and gone with the plain sea salt. Tasty.


Edit for formatting!

Check the similar threads at the bottom - looks like there are some good suggestions on the threads there.

Here is my sourdough crackers recipe. I've had great feedback on how simple and tasty this is.

Ingredients
1 cup (240g) sourdough starter
5 tablespoons (around 70g) butter or lard
1/2 teaspoon salt
1 to 2 cups (130-260g) wholemeal flour (spelt, rye, wheat, or kamut/khorasan), as needed
extra salt, and optional herbs, spices, or seeds, for sprinkling

Method
Put the starter in a mixing bowl and add the butter in tiny pieces. Smash with a wooden spoon to make the pieces even smaller, then mix through the salt.
Add a cup of flour and mix through, then add more flour, a little at a time, as needed, to form a very stiff dough that has to be mixed with your hands. The amount of flour to add will depend on how thick your sourdough starter was.
Leave to rest for at least 10 minutes, or preferably 8-12 hours, then flatten the dough onto a large greased and floured (or lined) cookie sheet, and squash it out with your hands as thin as it can go. Sprinkle with a pinch of extra salt, and any herbs, spices, or seeds you wish to add, then use the back of a butter knife to score through most of the dough so that it will be easier to break into crackers later.

Bake at around 180ºC (350ºF) for around 15 to 20 minutes, or until lightly browned on top. For extra crispy crackers, flip them over and bake the other side for 5 minutes. Allow to cool completely before storing in an airtight container.

Thanks for these!!! They sound great and sourdough was what I was really hoping for.  I'm also excited about seedy crackers, I particularly like the Norwegian style crackers sold at Trader Jo's.  I may try and reverse engineer them and if I do I'll post it back in here.  

And I looked at the other cracker threads on permies and wow, have plenty of great info now!  This site has the best people coming together for the best kinds of things in life!  

So I'll share my absolute favorite foodie youtuber, he recreates stuff from previous centuries and his content seems to have a lot of cross over with a permaculture lifestyle.  From making rations for civil war troops going on a long march, for crews crossing the ocean 1700s style, or long forgotten recipes using the best home grown ingredients, this guy is great entertainment.      

Crispy Crackers from the 1700's
https://www.youtube.com/watch?v=IB9oX76oElk

Hard Tack
https://www.youtube.com/watch?v=FyjcJUGuFVg

Thanks all!

When I had an oven, I made crackers all the time. My favourite ones were chickpea flour with sesame seeds. Really toasty and crispy.  I used Alice Friedemann's technique because it's so ridiculously easy - no kneading or rolling, just pouring batter.  I actually bought her Crunch! book and thought it was totally worth the 8 bucks or whatever I paid for the ebook.

There's a video along with the recipe here:

https://wholegrainalice.com/2014/01/basic-whole-grain-cracker/

The basic Alice cracker

300° F    30 minutes total baking time, scoring after 10 minutes

2/3 cup whole wheat flour
1/4 Teaspoon salt
1/4 Teaspoon black pepper
1 Tablespoon black sesame seeds  (or flax, poppy, white sesame, or chia seeds)
3/4  cup water

Instructions

   Preheat oven to 300° F.  Mix dry ingredients very well, add water and mix well.  Then immediately pour watery battery onto silicone mat, tilting pan, and using spatula to spread.
   Bake for 10 minutes.
   Remove from oven, score batter with spatula  or fluted pastry cutter
   Return to 300° oven and bake another 20 minutes.
   After 20 minutes, turn oven off, and wait 30 minutes before removing pan from oven.
   Check to see if crackers done; done crackers will not be moist, soft, or bend.

If crackers are not done, reset the oven to 250°, put the crackers back in the oven and after 5 minutes, turn the oven off, waiting 30 more minutes before opening it and taking the crackers out to see if they are now done.

Her method would be perfect for using up sourdough discard. I would often let my chickpea batter ferment overnight before making the crackers.

She uses a convection oven, so you have to adjust for that of you're not using one. Really, every oven is a bit different, though.  Just watch your first batch carefully so you get your timing perfect for your subsequent batches.