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Three New Sourdough Cracker Flavours

Three New Sourdough Cracker Flavours


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! 


  • This is the first time I’ve ever made crackers! I tried the lemon/poppy-seed/thyme variation and we determined that it was too much thyme for us. Will try again with some thyme from the garden instead, otherwise they were great, the dough was so easy to work with!

    Lauren on

  • Hi Eric, I would suggest no more than 12 hours proofing in the fridge. You can roll it out from cold!

    Alessandra Percival on

  • With cold proofing, like Steve mentioned, what would be the max time that you might suggest? And would the dough need to be at room temp before rolling out?

    Eric on

  • Hi Arian! Thank you for the catch! Definitely should have been 1 tsp!

    Hi Steve! You could definitely cold proof for a longer period of time in the fridge. Great idea!

    Alessandra Percival on

  • Thanks for the recipe, tried the original a few times and really happy with the results. For the “Cheese + Black Pepper” variation, I wonder if you meant 1 teaspoon of black pepper instead of 1 tablespoon? Those are some hot crackers otherwise!

    Arian on

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