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Recipes

Three New Sourdough Cracker Flavours

Three New Sourdough Cracker Flavours

Recipes

Three New Sourdough Cracker Flavours

June 07, 2020


Three New Sourdough Cracker Flavours

We've been happily experimenting with different flavour profiles in our Whole Grain Sourdough Cracker recipe, and we decided to share three of our favourites with you. 

Include the dry ingredients listed below when mixing the dry ingredients together and proceed as you normally would to make the crackers. 

Sourdough Crackers
100g sourdough starter
60g - 80g Flourist Whole Grain Red Spring Wheat Flour
25g olive oil or room temperature butter (plus more olive oil for topping)
3g dried herbs
1/2 tsp salt (plus more for topping)

Combine all of the ingredients in a bowl and mix to combine. The dough should be nice and soft. The flour amount will depend on how liquid or how thick your sourdough starter is. Begin with 60g and add more if required. 

Knead a few times and then cover with cling wrap and let sit for at least 4 hours and up to 8.

After the rest, preheat the oven to 350°F. Roll the dough until it is nice and thin (about 3mm) and cut into desired shapes. Transfer to parchment-lined sheet trays and brush with olive oil and sprinkle with salt.

Bake for about 10 minutes (depending on the shape and size of the cracker). Crackers should be nice and golden on the edges. Remove from the oven and let cool. 

1. Cheese + Black Pepper 
1 tsp freshly ground black pepper
1/2 cup finely grated pecorino or Parmesan cheese 

2. Thyme, Lemon Zest, and Poppy Seed 
1 tablespoon poppy seeds
zest of 1 lemon
1 tbsp dry thyme 

3. Spicy 
Chili Flake
1 tablespoon chili flakes

Have a favourite herb mixture or flavour profile to use in this recipe? Let us know in the comments! 

15 comments


  • I have not tried this recipe, but have tried the King Arthur recipe, which uses volume rather than weight, but looks very similar. Our family’s favorite is 1/2 cup of sesame seeds, plus more for topping. (Note I roll it in before I brush with the olive oil, they seem to stick better. I have left the dough in the fridge for 36 hours, and the result has been fine. I make mine with a mixture of old discard and fresh as it gives a bit more leavening.

    Cliveernest on

  • I added fresh crushed garlic to one batch….was sooo good! Thanks for this recipe…love it!

    Nicole on

  • This recipe is the best discard cracker recipe out there! Lately I’ve been loving either 1 tbsp dried rosemary, or 1 tsp each sesame, poppy and millet.

    Shelley on

  • Hi Angela – If you like more of a snap I would recommend that you roll out the crackers thinner!

    Alessandra on

  • Thank you for the delicious and easy recipe! I have baked this twice now and while I love the flavours I find that I don’t get the cracker like snap consistently when I followed the thickness and the bake time. Any suggestions? Also I would love to see a search function in your recipe section. Thanks again!

    Angela on

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