Every Sunday I prepare myself for another sourdough baking session for the upcoming week. As I told you before, I feed my sourdough starter twice before using it in my recipes. In this way, the starter develops strength and reaches its peak. But what am I doing with all the leftover sourdough starter (also known as sourdough discard) from the feedings? One of the snacks I love to prepare with my sourdough discard is these crakers. They are so easy and quick to make, and you can use literally any seeds, raisins, or even chocolate chips you have at home. Keep the ratio of the amount of add-ins to the other ingredients and you will rock it! These crackers are the best thing you can make on a lazy Sunday. Or any other lazy day.
120 gr sourdough starter
120 gr flax seeds
120 gr sunflower seeds
100 ml water
80 gr whole Spelt (you can use whole wheat instead)
60 gr pumpkin seeds
40 ml olive oil
40 gr white sesame seeds
20 gr black sesame seeds
20 gr salt
10 gr honey
- Preheat the oven to 350F or
- In a bowl mix water, salt and honey until dissolved.
- Add the starter and mix it well in the water.
- Add the flour and olive oil. Add the sunflower seeds, white sesame, pumpkin seeds, flax seeds, and black sesame seeds.
- Mix well until all the ingredients come together.
- Spread the batter on a baking sheet to a thin layer.
- Bake for 20-25 min or until the big cracker gets brown. The perfect way to know if it is ready is to try to lift the cracker from the pan and it comes as one solid piece.
- Let it cool on a net until completely cool down.
- Break it into any size of pieces you like.
- They last for a long time but I'm sure you will finish them before then.