P Valentine HaggertyComment

Seeded Sourdough Crackers

P Valentine HaggertyComment
Seeded Sourdough Crackers

If you maintain a sourdough culture and you don’t want to throw away the discard because you’re trying to eliminate food waste and, hey, quality flour isn’t cheap, then you’ll need a variety of ways to use up your pile of discard sitting in the fridge. Here’s one quick and simple idea:

Seeded Sourdough Spelt Crackers

250g Sourdough discard (100% hydration)
60g Olive oil
200g Spelt flour
5g Salt
45g Seed mix (I use a mixture of sesame, poppy, and chia seeds)
1 tsp Onion powder (optional)
1 tsp Garlic powder (optional)

Whisk the oil into the sourdough discard, then add the flour and salt and mix well. I do most of the work by hand. Fold in the seeds and powders (if using). The dough should be stiff but pliable. Shape into a rectangle (don’t worry about getting it too thin, we’ll do that soon), then cover in plastic and refrigerate for at least 30 minutes. Remove from the refrigerator, then roll thin using a rolling pin. The thickness here will affect how crispy the crackers are. Cut into squares or rectangles using a pastry wheel and bake for around 10 minutes at 425 F.

Notes

  • Depending on the size of your baking surface, you may have to divide this dough into two pieces and bake in two separate batches.

  • I’ve had success using dark sesame oil and only sesame seeds

  • If you don’t have access to spelt, I’ve used wheat and rye too, but I find 180-190g of flour to be better for these grains.

 
Sometimes I get air bubbles if my discard is relatively fresh. Oops.

Sometimes I get air bubbles if my discard is relatively fresh. Oops.