The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sesame and Flax Sourdough Crackers

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Benito

Sesame and Flax Sourdough Crackers

These are a tasty way to use up your sourdough starter discard.  Here’s the recipe.

Ingredients:

  • 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

 

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.