servings (10 crackers)
butter, room temperature/softened
Better than Boullon chicken base*
Hidden Valley Ranch seasoning mix*
olive oil for brushing
coarse salt, such as sea salt or kosher salt
Mix the chicken bouillon and ranch mix into the warm water until thoroughly blended.
Mix the flour, sourdough, and butter together with the bouillon and ranch mixture, until you have a smooth, non-sticky dough.
Shape into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for at least 30 minutes, or overnight.
Preheat the oven to 350ºF
Lightly dust your work surface with flour. Separate out 1/3 to 1/4 of the dough and flatten until it will fit nicely into your pasta maker. Roll approximately to 1/16" thickness.
Prick with a fork or other sharp utensil. Brush with oil and sprinkle with the salt. Cut into shapes.
Transfer to a parchment paper-lined baking sheet.
Bake for 12-15 minutes, until the edges start to brown. You may need to rotate the pan halfway through baking.
Transfer to a cooling rack. After fully cooled, store in an airtight container. These are best if eaten within a few days.
* Instead of using chicken bouillion and ranch dressing, try experimenting with up to 2 Tbsp of dried herbs.