Sourdough crackers

Sourdough crackers
Anyone who is bitten by the sourdough bug will at some point find themselves wondering what to do with surplus starter. I don’t know why it’s taken me so long to find out about sourdough crackers. They are a brilliant way of using up a large surplus, easy to make, and delicious. Especially good served with cheese. You can vary the flavourings; whatever takes your fancy. Chopped olives, sun-dried tomatoes, chopped nuts, herbs and spices, cheese …

Note, the starter doesn’t need to be active for this recipe. I accumulate my spare starter in a jar in the fridge over a period of a week or so. If you’ve kept it longer, do check its acidity and health before use. Also, I’m assuming your starter is equal weights of flour and water.

200 g starter
2 tbs olive oil
2 tbs mixed seeds or other flavourings of your choice
salt and pepper
Red pepper flakes and/or finely grated cheese

Preheat the oven to 180C (fan). In a bowl mix together starter and oil, then add seeds or other flavourings and season well with salt and pepper.

Line a solid baking tray with baking parchment. Pour the mixture onto it, and use a spatula to smooth it out into a thin, even layer (about 2-3 mm). Tap the tray on the work surface a couple of times to settle it. Sprinkle lightly with red pepper and/or cheese.

Bake for 10 minutes, then remove from the oven and score into squares with a sharp knife or pizza cutter. It should have set enough to be able to do this. Then return to the oven and cook for another 20-25 minutes until it is a good golden brown colour. Remove to a wire rack to cool and crisp up. They will keep well in an airtight tin once cool.

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