Sourdough crackers which use up all the left over sourdough discard, meaning that between each preparation of the leaven for baking, the discarded sourdough starter can be turned into their own item and reduce food waste. Simply store all the unused starter in a clean container in the fridge, topping it up as you make more starter. You can keep adding starter for around 2 weeks to save up enough to make these crackers.
Another great thing about this recipe is that it’s so forgiving, you can use whatever flours you happen to have in your cupboard. This way you can increase the fibre diversity for your weekly tally by using different grains such as spelt, rye or wholegrain flours. Some flours absorb more water than others, and depending on how wet your starter discard is will determine exactly how much flour is needed for the dough.
Mix up the cracker flavours by adding in different ingredients. The below recipe is a simple seeded recipe, but the addition of nigella seeds will give a savoury flavour, or top with a little grated cheese over the top before cutting a baking to make a cheese topped cracker.
I keep my crackers very rustic looking. I simply roll out the dough and then run a pizza cutter through to make rough squares. You could of course jazz up their appearance by using a biscuit cutter to make specific shapes, or perhaps make them more seasonal with those cookie cutters you bought but never seem to get around to using…..!
If you want to ensure you have flat crackers without air bubbles in them, prick them with a fork before baking. This will allow any trapped air to be released rather than bubbling up and creating a pillow shaped cracker.
Makes around 40 crackers
- 175g sourdough discard
- 125g flour of choice (I have used equal portions of spelt, rye and khorasan)
- 30ml extra virgin olive oil
- 30 mixed seeds of choice (I have used poppy, linseed and sesame)
- Add the starter, flour and oil in a bowl and mix together to combine. The mixture should be firm but pliable and not stick to your hands – add more flour or water depending on how it feels.
- Mix the seeds in and knead the dough lightly for a few minutes till smooth. Cover and rest for 30 minutes.
- Preheat the oven to 180°C fan/ 200°C convection.
- Divide the ball into 2 and roll out to around 2mm thickness, using a little extra flour to stop the dough from sticking.
- Cut into the desired cracker shape and size and place onto a baking sheet.
- Bake for 10-15 minutes till golden brown and crispy.
- Allow to cool completely before storing in an airtight container for up to 1 month.