The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sesame and Flax Seed Sourdough Discard Crackers

Benito's picture
Benito

Sesame and Flax Seed Sourdough Discard Crackers

After making the Herbs de Provence Crackers I wanted to have another type of cracker to make to use up my sourdough discard.  I love sesame seeds so decided I’d try to come up with a sesame flax seed cracker.

Here is my recipe, hope you’ll try it.

Sesame and Flax Seed Sourdough Crackers

Ingredients:

  • 200 grams (about 1 cup) mature sourdough starter (100% hydration)
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (60g) whole wheat flour
  • 2 tablespoons (12g) rye flour*
  • 12 g extra virgin olive oil
  • 20 g toasted sesame oil 
  • 1 teaspoon sesame seeds
  • 2 teaspoon black sesame seeds
  • 1 teaspoon flax seeds
  • 1/2 teaspoon fine sea salt
  • Pink Himalayan salt, for topping

 

Directions:

  • In a bowl, combine sourdough starter with flours, olive oil, sesame oil, seeds and salt. Mix to combine, kneading until the dough comes together in a smooth ball.
  • Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
  • Position oven racks in the upper 1/3 and lower 1/3 of oven; preheat to 350 degrees F. Line two baking sheets with parchment or silicone baking mats.
  • Cut dough in half; put one half back in the fridge while you roll out the other. Cut dough again into 4 smaller pieces.
  • Roll out each piece into an oblong rectangle. You can do this with a rolling pin on a lightly floured surface, or using a pasta roller for super thin crackers. I like to roll my dough out to the #6 thickness setting (out of 8). If you are rolling by hand, just roll it as thin as you possibly can.
  • Lay out two oblongs of dough side by side (not overlapping) on each baking sheet.
  • Dock each oblong of dough with a fork (to prevent bubbling of the flatbreads)
  • Spritz or brush lightly with water; sprinkle with flake salt.
  • Bake for 12 to 15 minutes or until lightly golden brown and crispy, rotating the pans top to bottom and back to front part way through baking.
  • Let cool, then transfer crackers to a cooling rack. Repeat with remaining dough.
  • Crackers will keep in an airtight container at room temperature for up to one week.

 

BreadLee's picture
BreadLee

That looks fantastic! 

DanAyo's picture
DanAyo

Ben, how does your latest version compare to the original taste?

I am getting up right now to start build the levain to start my first batch. Your crackers are inspiring me...

Benito's picture
Benito

Danny, I’ll be very interested in what you think of the crackers after you make them.  Any suggested changes to the recipe I’d love to hear them.

Benito's picture
Benito

Loving sesame flavor I like these a lot.  However, I think the Herbs de Provence are a bit better.  

BakersRoom's picture
BakersRoom

I love the Herbs de Provence, but, toasted sesame oil is one of my favorite flavors, and I just got a big bottle.  I'll have to try these soon. 

Benito's picture
Benito

Let me know what you think after making them!  Any changes you’d make to the recipe I’d be interested in.

DanAyo's picture
DanAyo

Ben, just finished off the first batch of crackers. There is no doubt, I will be making more soon. The thought of being without them is uncomfortable. I need my fix...

Dan

Benito's picture
Benito

So glad you tried and liked them Dan.

BakersRoom's picture
BakersRoom

I made some with all sesame oil.  They took extra long to bake, 30 minutes in my oven.  The taste was great for me, but some found the sesame oil toastiness overwhelming after a while.  I'll probably use your recipe next time for that reason. 

DanAyo's picture
DanAyo

BakersRoom, you mentioned a 30 minute bake time when the instructions call for 12-15 minutes. I also had to bake mine a very long time. I would think the oil would enhance browning, so the only thing that comes to mind is using so much spent starter is the cause for lack of browning.

What do you think about the lack of browning?

I wonder if a bite of diastatic malt might help with the browning.

The crackers are GREAT!

 

Dan

Benito's picture
Benito

I wonder if I'm rolling the crackers much thinner than you guys.  I've found that after 13-14 mins if I go even a bit longer the crackers will get far to brown and a bit burnt tasting.  I don't have a pasta roller so I'm doing them by hand with a rolling pin and may be rolling much thinner?

DanAyo's picture
DanAyo

I don’t think you are rolling them much thinner, because I use a Pasta Roller.  Estimate mine at half the thickness of a dime. Less than a millimeter.

Are you using old (spent) starter? Now that I think about it, last batch was made by building a levain, so the starter was very active. The last batch browned much easier.

IMO, medium browning the crackers greatly increase the flavor.

Dan

Benito's picture
Benito

OK mine are about the thickness of a quarter perhaps, your dime thickness is definitely thinner.

I always use spent starter that I collect in a jar in the fridge.  Perhaps that makes some of the difference, I'm just surprised that mine bake so much faster.

emilye's picture
emilye

thanks for this! I just made the original version yesterday (except I used Italian herb mix and chili flavored olive oil instead) and loved the taste; will definitely try your variation.

Benito's picture
Benito

You’e welcome Emily, hope you like these ones too.