Sourdough Crackers

My family eat crackers at a rate that it’s hard to keep up with. A packet of sourdough crackers can go in one snack time, and I won’t mention the cost of replacing the box. I like to buy the good ones and they like to eat them…

So these crackers are a revelation, especially as we’re currently in lockdown Covid-19 style and my sourdough bread-making is all go go go.

If you don’t have sourdough starter there are lots of other cracker recipes around. Message me if you’d like a nice rye one.

Also a note – you don’t need a rolling pin, wine bottles or similar work just as well if that’s all you’ve got.

Sourdough Crackers

Makes 3 trays

Ingredients

250g sourdough starter

150g flour (I like to use rye or spelt – use a mixture of your favourites)

50g olive oil

6g fine sea salt

Optional: 1 tablespoon of seeds or spices of your choice. I love caraway seeds!

Method

• Mix the ingredients together in a large bowl using a spoon or knife. When well combined, tip out onto your work surface and knead until smooth. You can roll out the dough now but I like to place it back in the bowl, cover and rest for an hour at room temperature or longer, even overnight, in the fridge.
• Preheat the oven to 170c.
• Cut three pieces of baking paper to fit your oven trays.
• Divide the dough into three pieces. Take one and divide it up into smaller pieces. Roll each one out directly on a piece of baking paper. A little dusting of flour helps it to not stick. Roll the dough out as thin as you possibly can, less than 1mm, and keep it an even thickness. Keep going until the tray is full, and repeat for the other trays – you should have lots of roughly shaped rolled out dough on each tray.
• Either bake as it is, or brush with a little olive oil and sprinkle with some spice. Za’atar is my current favourite, but I also like them plain.
• Place in the oven and bake for 10-20 minutes depending on your oven and the thickness of the dough. Keep an eye on it and remove before the edges start to brown.
• Move to a cooling rack and break large pieces into shards when cool. Store in an airtight container.