banner image

Sourdough crackers

  • 170g lively sourdough starter
  • 100g flour (anything works)
  • 50g ground oats or oatmeal
  • 30g oil
  • 1 tsp salt and pepper
  • Options: Herbs or seeds of your choice, a tbsp of malted yeast, chilli etc
  1. Mix everything together and knead for a couple of minutes. You won't need any water, by the way.
  2. Roll out to fairly thin on a sheet of parchment and either cut with a pastry cutter into rounds, or cut into rough rectangles.
  3. I was bought a special crispbread rolling pin, so I like to go over the rolled out dough with this before cutting. It gives the crackers a lovely pattern of indentations and helps make them crispier.
  4. Gently brush over a little oil and scatter with herbs or salt if you like.
  5. Bake for 12 minutes or so at 180C (fan oven). Leave them for a little longer if they're still soft in the middle, though they will crisp up a little when cool.