Description
Thin, crispy, and ultra-flavorful, these seeded sourdough discard crackers are the perfect way to use excess sourdough starter!
Ingredients
- 220 grams (about 1 cup) sourdough starter discard
- 50 grams (¼ cup) olive oil
- 125 grams (1 cup) all-purpose flour, plus more for dusting
- 45 grams (heaping ¼ cup) raw sunflower seeds
- 45 grams (heaping ¼ cup) raw pumpkin seeds
- 18 grams (2 tablespoons) white or black sesame seeds
- 18 grams (2 tablespoons) raw flaxseed or raw hemp hearts (or a mix)
- 2 grams (½ teaspoon) coarsely ground black pepper
- 1 gram (¼ teaspoon Diamond Crystal or ⅛ teaspoon Morton) kosher salt
- Flaky or coarse sea salt, for sprinkling (optional)
Instructions
- Heat the oven to 325°F (165°C) with a rack in the center.
- In a large bowl, stir together the starter discard and olive oil. In a small bowl, stir together the flour, seeds, pepper, and salt. Add the dry ingredients to the wet. Use a fork to stir the mixture together until it forms a shaggy dough.
- Use your hands to knead the dough until it comes together into a sticky, soft ball.
- Place a large piece of parchment paper (about 16-by-12-inches; pre-cut parchment for half sheet pans is the perfect size) on a work surface and dust lightly with flour. Scrape the dough out onto the parchment and pat out with your hands to flatten a bit, then dust the surface of the dough lightly with flour. Use a rolling pin to roll out the dough into about a 16-by-12-inch rectangle between ⅛- and 1/16-inch thick. The dough will stick to the parchment and that’s just fine. If using, sprinkle flaky salt over the surface of the dough, then gently (without applying excess pressure) roll over it with the rolling pin. (See Note below for using two half sheet pans or smaller)
- Transfer the parchment with the cut dough to a sheet pan. (If the dough sheet is rolled a bit off-kilter and runs up the rim of the sheet pan in some places, tear off those areas and gently press them into any areas where the parchment is laying flat.) Use a bench scraper to cut the dough sheet into approximately 40 crackers. Shoot for approximately 2 ½-inch squares by cutting the sheet into a 5 by 8 array—don’t obsess over measuring exactly. After cutting through the dough, there’s no need to separate the crackers.
- Bake until the crackers are lightly golden and set, rotating the sheet pan halfway through baking, 30 to 35 minutes. Let the crackers cool completely (they’ll crisp up more as they cool.)
- The crackers should’ve separated along the cut lines as they baked, but if any have not, use the bench scraper to cut through the lines (or just snap them apart with your hands). Store the crackers in an airtight container at room temperature for up to 1 week.
Notes
This dough can be divided in half and rolled out to fit two half sheet pans (or smaller jelly roll pans/cookie sheets). Roll the dough to a thickness of between ⅛- and 1/16-inch—exact dimensions of the dough sheet don’t matter here, but aim for a rectangular shape for easier cutting. Bake both at the same time on two racks, rotating back to front and top to bottom halfway through baking.
If you don’t have one of the seeds listed, feel free to substitute it for another.