Sourdough Rye Crackers

Being back in America I've been adjusting to the foods here. I've been able to diversify the grasses I've been eating. Contrary to what the fake paleo diet advocates say, paleolithic people were eating grasses. How did they think they were domesticated then?

 Before consuming or cooking, they always soaked or ferment my grains, nuts and seeds to remove some or most of phytic acid that inhibits mineral absorbtion. Some people's mineral deficiencies are a result of a lack of understanding of how to process whole foods before consuming them. I actually avoid store bought bread, even organic bread, for this reason, because many people have become accustomed to baking bread using methods developed in the late 19th century.

 Making your own bread, cereals and nuts is one of the cheapest ways to eat. It makes up part of my own one ingredient shopping at one of those less-bad food stores such as Whole Foods. I don't make a lot of money so I can save money for better quality foods by making things myself.

Wild grains and all wild foods are almost in all cases mineral and vitamin superior, sometimes manifestly so. I try to eat more wild, but as I learn about identifying and forraging, I still use many cultivated foods.
The traditional method of bread making is the use of a sour dough. Today it's becoming a taste people are acquiring. However due to time constraints and the media's message of it is too complicated to make anything- it can seem daunting. It's not. It's so easy.

So through trial and error learning I've made developed on a simple recipe for sour dough rye crackers using a traditional method maximize the nutrition from a cultivated grain such as rye. I'll give the method of preparation and the simple recipe.

1. Take whole wheat and organic rye flour. It will be ideal to grind it yourself or to buy it refrigerator(this matters). Put it into a glass jar. (I usually put a lot of flour in a large jar so I can make crackers over several days.)

2. Cover it with water so that the batter is more on the liquid side. You want the flour to thicken at the bottom of the jar. You also want water to sit on top of the batter. That's good for the sour dough you'll be making.

3. Add a pinch of salt.

4. Add a tablespoon of honey for every 2 cups of flour used.

5. Cover with a lid but not close it.

6. Leave for 24 hours or until the smell of it is pleasing sour.

7. Scoop out some of the dour from the bottom of the jar in a bowl.

8. Mix in 1/2 cup of butter or lard for 2 cups of batter.

9. Add 2 teaspoons for every 2 cups of batter salt if your butter is not salted or your using lard.

10. Preheat your oven to 170 degrees.

11. Grease a flat pan.

12. Add batter to the pan.

13. Put in your crackers and check every 20 minutes or less until they are cooked. At this point you can raise the temperature of your oven to make the crackers crispy.