Sourdough Cracker

Have you ever been annoyed by throwing away most of your starter before feeding it? Well you don’t have to. Make these addicting crackers. They work with wheat, rye, or whatever sourdough starter you have. We always have a big bowl of these crackers on our shelf, as we love them more than crisps and they are way healthier also.

ingredients

the discard of your sourdough (if you feed it regularly)

or: 1 tsp of starter plus 100g of flour of your choice plus 100g water, mixed the evening before you are making the crackers.

some sea salt

herbs or spices as you wish (i like crushed coriander seeds, fennel seeds, caraway seeds but also fresh herbs look very nice)

Steps

When you feed your sourdough starter, you usually discard a bigger amount before adding new flour and water. Instead, you can thinly spread it on a baking sheet, or even better, a silkpat, sprinkle with sea salt (and/or spices or herbs if you like), bake it at about 130 ‘C until golden.

If you want to make bigger quantities than your feeding allows it, mix 100g flour (rye, wheat, spelt, whole or white, whatever you desire) with 100g water plus one tsp starter, let it sit overnight and continue as described.

Sourdough Cracker