Sourdough Crackers

200 grams mature sourdough starter (100% hydration)
60g plain flour
60g whole wheat flour
12g rye flour
32g extra virgin olive oil
1 tablespoon dried herbs of choice (Herbs de Provence, rosemary, thyme, etc.)
1/2 teaspoon fine sea salt
Course salt, for topping


  • In a bowl, combine all ingredients and knead until dough comes together in a smooth ball.
  • Wrap tightly in plastic wrap and refrigerate for a minimum of 30 minutes or up to 24 hours.
  • Position oven racks in the upper and lower 1/3 of oven; preheat to 180c conventional / 160c fan.
  • Line two baking sheets with parchment paper.
  • Divide the dough in half and place one of the halves back into the refrigerator, then cutting the half into 4 smaller pieces.
  • On a lightly floured surface, roll out each piece as thin as possible into wide strips using a rolling pin.
  • Lay out two strips of dough side by side on each baking sheet.
  • If a certain shape is desired (square, rectangular, etc.) use a knife or pizza cutter to lightly score the dough. Alternatively, bake the strips without scoring and break apart once cooled.
  • Lightly spray or brush with water and sprinkle with course salt.
  • Bake for 12 to 15 minutes or until lightly golden brown. Rotate the baking sheets about half way through.
  • Let cool on baking sheet for about 5 minutes then transfer crackers to a cooling rack.
  • Repeat process with the remaining dough.

Tags: Sourdough Biscuits

Added by: Steven Rosam

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