Sourdough Crackers
Got some extra sourdough starter and don't know what to do with it?
Try these delicious Sourdough Crackers. They are so quick and simple to make, your cheeseboard will never be the same without them!
I like adding rosemary to my dough, and accompanying the crackers with a soft goat's cheese and dried grapes or honey.
You can add whichever herbs, spices, or seeds your heart desires! Get creative.
Ingredients 9
1 cup white flour
1⁄2 cup wholemeal flour
1⁄4 cup extra virgin olive oil
1 cup sourdough starter, unfed or discard
1 tsp sea salt
2 rosemary sprigs, finely chopped, optional
flake salt, for topping (optional); freshly cracked pepper, dried herbs, or seeds (fennel, nigella, sesame, poppy) for topping (optional)
flour, for dusting
water, for brushing, optional, for toppings
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 7
In a bowl, mix the , , , , , and finely chopped (if using) together until it comes together into a rough dough. Knead by hand on the bench for just a minute. The dough should be very stiff.
Weigh your dough into equal portions, depending on how large you want your crackers to be (for really long crackers, divide into 6 x 80g pieces; for smaller trays, divide into 12 x 40g pieces). Flatten each piece and shape into oblongs.
Cover and rest the dough for a minimum of 30 minutes.
Preheat your oven to 180°C fan-forced and prepare your baking trays with baking paper.
Begin rolling out your pieces of dough lengthwise to make long, thin crackers, using some flour for dusting each side as you go. Alternatively, you can use a pasta roller if you have one.
Lay your thin sheets of dough onto the prepared baking trays and dock (make indentations) all over with a fork to stop the crackers from puffing up too much in the oven.
If you are adding any toppings, brush the dough lightly with water and sprinkle with your toppings of choice (flake salt, pepper, herbs, or seeds). Bake for 10 minutes, then cool completely at room temperature.
Anthony Silvio's tips
If you don’t have wholemeal flour, just use another 1/2 cup of white flour.
I do 6 x 80g pieces for really long crackers, or if your trays are small do 12 x 40g pieces.
The longer you rest your dough, the more relaxed it will become, making it easier to roll out thin.
You can use a pasta roller if you have one. But a little elbow grease never hurt anybody!
The crackers won’t go stale if stored in an airtight container for 5-7 days.
