Sourdough Crackers For All Those Cravings

I'm a grazer: given half the chance, I will munch on something all day long. Constant snacking can sometimes get in the way of proper eating, so I try to stick to healthy things. I usually have a jar of these cookies stashed away in the cupboard. They may not be the healthiest snack, but increase the seeds and nuts content until they look like granola bars held together with a bit of dough, and three cookies will keep you full of goodness for a while. Of course, one doesn't always crave something sweet. Usually, when it's getting dangerously close to mealtime, I crave salty and crunchy: toasted homemade bread will usually hit the spot, but sometimes there is no bread to be had.



That's when I reach out for the chips and store-bought crackers... which are rarely a good idea, particularly when most store-bought crackers contain palm oil. Good thing that homemade sourdough crackers can be mixed and made in under half an hour! These crackers are rather addictive, so when you do make them, I highly advise that you store them in several small containers and hide them in different places.



Seeded Sourdough Crackers

140g/ 1 cup whole wheat bread flour 
60ml/ ¼ cup olive oil 
185g/ ⅔ cup sourdough starter
3g/ 1 tsp baking powder
2g/ ½ tsp salt
80g/ ½ cup mixed seeds (I used a mix of flax and poppy seeds, but feel free to use whatever you have on hand)

Pre-heat the oven to 180ºC/ 350ºF.
In a large mixing bowl, combine together all the ingredients. 
Knead the dough until it comes together into a nice ball.
Divide the dough in two, and place each half on a sheet of baking parchment or a silicone baking mat.
Roll out as thinly as possible.
Using a pizza cutter or a butter knife, score the dough into squares.
Place the cut-out dough onto baking sheets, and into the oven. 
Turn the oven temperature down to 165ºC/ 325ºF, and leave to bake for 10 minutes.
Switch the baking trays around for even baking, and leave for another 10 minutes.
The crackers should be just be brown around the edges, and dry to the touch.
Leave to cool completely.



These crackers are rather scrumptious on their own, but they are also quite handy for dipping into things like hummus or cream cheese. The flavour of the sour starter does not really come through in these crackers because it is not given any time to develop its kick. However, if a tang is wanted, let the dough rest at room temperature for 2 hours, or in the refrigerator for up to 5 days. For a more pronounced salty hit, brush the dough with some oil and sprinkle a bit of flaky salt before baking.





Bon App'!