Few things teach patience the way the simple combination of water and flour does when working with sourdough starter, as baking with it requires time. However, these seed crackers made using discard before feeding your starter, however, are one example where sourdough starter offers instant gratification—or at least as close as you can get since they do require mixing up a few ingredients and turning on the oven. The result is a cracker perfect to pair with cheese plates, tuck into lunch boxes, and enjoy as a snack on its own.
It’s important to follow the basic starter, flour, and oil amounts in this recipe, but from there, feel free to put your own unique twist on these sourdough seed crackers. Add some flair with smoked paprika, chile pepper, cumin, and coriander. Freshly grated orange zest is a wonderful addition, too.
- 1/4 cup (60 grams) unfed sourdough starter discard
- 3 tablespoons (25 grams) whole wheat pastry flour (plus more for rolling out the dough)
- 1/2 cup (56 grams) flaxseed meal
- 4 teaspoons (20 milligrams) olive oil
- 1/2 teaspoon (2 grams) sea salt
- 1 tablespoon (11 grams) seeds (sesame, poppy, sunflower, fennel, nigella, or a mix)
Gather the ingredients.
Preheat the oven to 350 F. Line a sheet pan with a silicone liner or parchment paper.
In a medium bowl, add all of the ingredients.
Stir with a wooden spoon or rubber spatula until well mixed, about 1 minute.
Place the cracker dough in the center of the pan and press it down into a rectangle.
Dust the top of the dough with more flour.
Using a rolling pin, roll the dough into a paper-thin rectangle (it’s OK if the shape isn’t perfect). You’re aiming for at least 1/16-inch thickness.
Use a pizza wheel or the tip of a sharp knife to score the dough into squares (so they break apart easily after they're baked).
Bake 15 to 18 minutes until golden and crisp.
Let cool for 15 minutes before breaking apart.
Serve immediately or store in a tightly sealed jar or tin for up to one week. Enjoy.
- You can also use an active starter (not yeast, but an actual starter that has been fed) to make these crackers.
- The dough will seem clumpy and hard to mix together at first, but a few vigorous stirs with a wooden spoon, and it will form a somewhat sticky, stretchy dough in about a minute.
- Don’t worry about forming the dough into a perfect rectangle or stress if it tears slightly in a few places. These crackers are still delicious even with imperfections.
- It helps to score the dough before baking so the crackers are easier to separate once done. Scoring simply means using a sharp knife, pizza wheel, or pastry wheel to precut them, so they break apart easily once baked and cool. You can cut squares, long strips, diamonds, or any shape you like. You can also skip the scoring and simply break the baked dough into irregular pieces (similar to pita chips).
- The baking time in this recipe is for a dough that is rolled super thin; if you prefer a thicker cracker, you’ll need to add baking time.