Homemade Seeded Sourdough Crackers

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Homemade Seeded Sourdough Crackers

Yield: 20

Author: Anne Dovel - Prairie Woman Arts

Prep time: 45 MinCook time: 1 HourInactive time: 30 MinTotal time: 2 H & 15 M

These delicious homemade crackers are a good way to use up sourdough discard. Rolling out into a sheet and breaking into rustic crackers is quickest, but you can also score with a pizza cutter or cookie cutter before baking for a more uniform shape.

Ingredients

• 2/3 cup [100 grams] active sourdough starter, or discard
• 1/4 cup extra-virgin olive oil
• 1/4 cup buttermilk, fresh whey, or plant-based milk+1 tsp ACV
• 1 T real maple syrup or honey
• 1 1/2 tsp. fine sea salt
• 1 cup [148 grams] whole wheat flour
• 1 Tbsp. dried chives **
• 1/2 tsp. dried rosemary leaves **
• 1 Tbsp. raw sesame seeds
• 1 Tbsp. poppy seeds
• **Be creative. Use 1 T. minced fresh herbs in place of the dry, such as chives, oregano, rosemary and thyme and feel free to use other seeds

Instructions

1. In a medium bowl, combine all but the flour, and stir with a fork. Add the flour and combine by hand until you have a soft, but not sticky dough. If your dough is sticky, keep adding a Tbsp of flour at a time until it's not sticky. Cover with a clean, damp tea towel and let it rest for 30 minutes. 
2. Preheat oven to 350 degrees F and cut two pieces of parchment to fit your baking sheets. 
3. After the dough has rested, cut into four equal pieces, removing only one piece from the bowl at a time, and covering the rest up so they don't dry out. Put a piece of parchment on your countertop and roll out the dough into a thin rectangle, directly on the parchment. (Use all-purpose flour as needed, if dough is sticking to rolling pin.) Carefully lift the parchment and place onto a baking sheet. 
4. Prick the rectangle of dough all over with a fork. Score with a cookie cutter, if you wish, but leave all the dough on the parchment.  Bake for about 15 minutes. Crackers will be golden brown when done. (Watch carefully the last 2-3 minutes. Because they are so thin, they can go from brown to burnt quickly.) 
5. While the first pan is baking, prepare the 2nd rectangle of dough. Keep alternating until your dough is all baked. 
6. Slide the cracker sheets off the parchment onto a wire rack, so you can reuse the parchment sheets for the rest of the dough. 
7. When the crackers are all cooled, store in airtight containers. When ready to serve, break into pieces. If you scored the dough with a cookie cutter, as shown in the picture, break apart into individual crackers, saving the little extra bits for crunchy salad toppings!
8. Depending on the humidity of your home, crackers will keep for 1 week in an airtight bag or container. If they get soft, set in the oven on warm to crisp them up again. They never last that long at my house to have to do that!

Notes:

Feel free to switch up the seeds, herbs, even flours. This would be a good recipe to use with einkorn, rye and other whole grain flours. I also experimented with adding some organic beet powder to one batch for Valentine's Day. Have fun!

Recommended Products:

My favorite precut baking parchment

Heart Cookie Cutters

The nutritional information was autogenerated by the recipe software and may vary slightly.

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