Sourdough crackers

These sourdough crackers are very aromatic thanks to the high amount of sourdough discard. The seeds, flakes and your favorite whole flour make these crackers to a very healthy snack, which you will not regret!

Water

Add water to your sourdough discard until you can easily mix it with a spoon. When I use only discards of my 40% hydration Lievito Madre, I mix it with water using the mixer until completely dissolved.

I do not add any water when using discards of my sourdough starters at 80-100% hydration.

Whole flour

I like to use oat, barley or spelt flour. Your favorite whole flour will for sure work. You do not need to roll the dough. I like to spread it with a dough scraper, so it is not a problem if you use a bit too much water and if you use gluten free or low gluten flours.

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Sourdough crackers

These sourdough crackers are very aromatic thanks to the high amount of sourdough discard. The seeds, flakes and your favorite whole flour make these crackers to a very healthy snack, which you will not regret!
Working time30 mins
Waiting time20 mins
Total time50 mins
Ergibt: 1 baking tray

Ingredients

  • 100 g sourdough discard or 55g flour and 45g water
  • 0-45 g water See notes at the end of the recipe
  • 45 g whole flour See notes at the end of the recipe
  • 15 g flakes
  • 15 g flaxseeds crashed
  • 15 g sesame seeds
  • 20 g olive oil
  • 5 g barley malt extract
  • 3 g salt

Instructions

  • If you use a dry sourdough discard, mix it with so much water as needed until you can mix it with a spoon (it needs to have a similar consistency to a 80-100% hydration starter). (See notes at the end of the recipe)
  • Add all other ingredients and mix well.
  • With the help of a dough scraper spread the dough on a baking sheet and place on a baking tray.
  • Cut the Crackers in your desired shape with the help of a pizza cutter or a sharp knife.
  • You can leave them as they are or top them with some cheese and poppy seeds.
  • Bake them at 180°C (fan oven) until they are crunchy. The baking time depends on the thickness of the crackers.

Notes

Water
Add water to your sourdough discard until you can easily mix it with a spoon. When I use only discards of my 40% hydration Lievito Madre, I mix it with water using the mixer until completely dissolved.
I do not add any water when using discards of my sourdough starters at 80-100% hydration.
Whole flour
I like to use oat, barley or spelt flour. Your favorite whole flour will for sure work. You do not need to roll the dough. I like to spread it with a dough scraper, so it is not a problem if you use a bit too much water and if you use gluten free or low gluten flours.

Further recipes

Knowledge area

FAQ

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Sourdough calculator

Calculate fast and easy what you need to mix, to reach the required amount of sourdough in a recipe.

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