These sourdough crackers are nutty and sour and, in our opinion, the perfect way to use up extra sourdough starter between feedings. We like to roll them super thin so they become toasty and crispy but when rolled to a bit thicker, they come out light and doughy. For a classic cracker, top them with olive and salt. If you feel like shaking things up a bit, you can add any seeds or herbs of your choice – our favourites are anise or poppy seeds.
90 g sourdough starter
30 g rye flour
30 g red fife flour
30 g olive oil
½ t salt
Combine all ingredients and mix until dough forms. Knead two or three times to ensure all ingredients are well incorporated. Cover and refrigerate for 4 to 24 hours.
Preheat oven to 350 degrees and pull dough from the fridge. Roll dough and cut to desired shape. We recommend rolling the dough through a pasta roller to ensure consistency.
Brush crackers with olive oil and sprinkle with flaky salt. Bake for 10 to 15 minutes until golden brown.
