One day I found myself bored in my kitchen and so I began reading the packaging of some of my favourite crackers. So many preservatives! Surely, there must be another way! So, I began by experimenting with crackers of my own. This recipe is so flexible. You can mix and match any dried herbs and spices you like. This caraway version is my personal favourite.
Print Recipe
Print
Ingredients
113g (3/4 cup plus a tbsp) whole wheat or multigrain flour
1 teaspoon sea salt
248g (1 cup) discard sourdough starter
57 g (4 tablespoons) melted unsalted butter or olive oil
2 tablespoons caraway seeds
1 tablespoon dried thyme
2 teaspoons chilli pepper flakes
1 teaspoon garlic powder
olive oil, for brushing
coarse salt, for sprinkling on top
fresh cracked pepper
Directions
- Mix together the flour, salt, sourdough starter, melted butter and spices. The dough will be firm but feel malleable. You could probably make it in a stand mixer but I like to mix it by hand. Just feels better!
- Cover the bowl and place dough in the refrigerator for 30 minutes or more until the dough is firm.
- Preheat that oven to 350ºF.
- Flour your countertop and rolling pin. Divide the dough into a half and roll the dough to about 1/16’’ thick. I like to flip the dough over and ensure that it’s not stuck to the countertop during this process.
- Cut into whatever shape of crackers you’d like! Poke holes with a fork and brush evenly with olive oil. Sprinkle coarse salt and put a crack of fresh black pepper on-top.
- Bake crackers for 20-25 minutes. Rotate pans halfway through to ensure an even brown.
- Enjoy with hummus, cheese or whatever else you want to eat crackers with!