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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! 

10 comments


  • I have a question…for the sitting for 4 – 8 hours, could this be a cold proof and be a longer period of time?

    Steve Page on

  • Great formula- tried a lot of cracker recipes and this one actually has the flavor and the right texture. I used fresh milled Sonoma flour so definitely go with a spring wheat. Only change for me is to increase temperature, had to bake them quite a bit longer to get the right crisp. Could be my oven. Thanks will be using this every week!!

    Robert Crites on

  • Christine Shuen, this is what they said on the original cracker recipe " This is a perfect way to use up that sourdough discard at the end of the week"!

    Kathryn D Friesen on

  • Should the starter be freshly fed and bubbly or old starter?

    christine shuen on

  • I use Trader Joe’s Everything But the Bagel seasoning in my crackers sometimes.
    Another version is using fennel seeds.

    Rona Black on

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