Sesame and Flax Sourdough Crackers

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

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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.