Sourdough crackers

Great for using up sourdough starter discard

Ingredients

113g White or Whole Wheat Flour, or a mix of both
1/2 teaspoon sea salt

248g sourdough starter, unfed/discard
57g unsalted butter, room temperature
coarse salt (such as kosher or sea salt) for sprinkling on top

Method

Mix together the flour, salt, sourdough starter and butter to make a smooth dough.

Divide the dough in half. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.

Preheat the oven to 175 C.

Lightly flour a piece of parchment, your rolling pin, and the top of the dough.

Roll the dough to about 1.5 mm thick.

Transfer the dough and parchment together onto a baking sheet. Sprinkle the salt over the top of the crackers.

Cut the dough into small squares with a pizza cutter

Prick each square with a fork.

Bake the crackers for 20 to 25 minutes, until the squares brown around the edges. Halfway through, reverse the baking sheets.

When fully browned, remove the crackers from the oven. Transfer to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage.

Added by: Stephanie Pettigrew

Related products

Bread Proving Basket - Small/Large Oval
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

Bread Proving Basket - Small/Large Round
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

Related articles

Sourdough with the tricky Organic Light Malthouse Flour (301)

I found the Organic Light Malthouse Flour (301) to be quite tricky to handle

sourdough no knead rye bread

easy, no knead delicious rye bread

Sourdough PIzza Dough

No-knead 24h pizza dough recipe

South Tyrolean wheat and rye aromatic 'sourdough' rolls

Aromatic rye and wheat based rolls

Organic White sourdough loaf

Crusty 2 day ferment white sourdough loaf