August 25, 2019 - 8:10am
Sesame and Flax Sourdough Crackers
These are a tasty way to use up your sourdough starter discard. Here’s the recipe.
- 200 grams (about 1 cup) mature sourdough starter (100% hydration)
- 1/2 cup (60g) bread 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
- 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.