These are the best sourdough crackers you will ever make. Only a few ingredients and easy to whip up, you will have them made quicker than you can in your car to get to the supermarket and back.

Adding sourdough starter to the mix, enhances the depth of flavour beautifully. And best of all, it uses up any leftover starter you have that you can't bring yourself to throw out.
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Keep it simple and just add some sesame seeds to the mix or go crazy and add your favourite herbs and spices. 

Try the Fig & Fennel Version at the end of this post😉

Watch how to make them below.

Sourdough Crackers

Ingredients

• ​1 cup unfed or active sourdough starter discard

• 1 1/2 cups bakers flour (you can use plain flour also)

• 2 teaspoons salt

• 1/2 cup of any oil (I use light olive oil)

• 1/4 cup sesame seeds (optional)

​Optional extras

• Herbs and Spices - e.g. chilli and lime, lemon and rosemary, garlic and rosemary. other additions could be linseeds, poppy seeds, cayenne, whatever takes your fancy really!

Method

​1. Preheat oven to 180°C.

​2. Mix all the ingredients together with a spoon in a medium bowl. Once it comes together, turn it out onto an un-floured bench and knead until smooth. 

​3. Divide the mixture into 4 portions. 

​4. Using two pieces of baking paper the size of your oven tray, roll the dough out as thinly as possible, approximately 2mm thick. Don't roll them thicker than 2mm as they will be dense instead of crispy.

​5. Remove the top layer of baking paper, cut the rolled out dough into shapes using a pizza cutter and slide the paper with the dough in place onto your baking tray. You can also leave it uncut then break it into pieces once cooked. 

​6. Bake in preheated oven for approximately 12 minutes or until golden. If you take them out before they are lightly golden, (see photo) they will not be as crispy and crackery! 

​Storage - these will keep for ages in a container, up to 4 weeks at least.

But...you and I both know that will never happen!

Fig & Fennel Sourdough Discard Crackers