Sourdough crackers

A vehicle for cheese that actually tastes good.

Crackers are seriously underrated (and under flavoured). I mean, when you think about it they’re just like biscuits- round, thin, crunchy -but savoury. Yet unlike biscuits, which come in an endless variety of wild and delicious flavours, crackers are always, well, pretty tasteless.

Crackers are so much more than just a vehicle for cheese, they can be nutty, tangy and crisp.

You can either make these crackers with your sourdough starter or ‘discard’ (inactive starter you are to throw away). They are a house staple and can be eaten like biscuits.

Ingredients

200g sourdough starter or ‘discard’ (paint consistency)

50g rye flour

50g white flour

4g salt

25ml olive oil

2tbsp seeds (sesame, poppy, pumpkin whatever!)

Method

1) Pour all your ingredients into a mixing bowl, then knead or stir into a stiff dough (feel free to add more water or flour if it’s too dry or sticky). Wrap in clingfilm then rest in the fridge for anywhere between 30mins or 24 hours (more time more flavour).

Preheat the oven to 220c/200fan

2) Flour your work surface, unwrap your dough and roll it out as thin as you possible (1/2cm thick). With a pizza cutter or sharp knife, cut the dough into 16-20 pieces. Place on a lined baking tray and prick with a fork. Bake for 20 minutes until golden and crisp.

Cool then enjoy!