Tuesday, June 30, 2020

Sourdough Herb Crackers Update

 A while ago I wrote this:


I've been refining my recipe since then.

Top points

  • I make these crackers in small batches, both because that suits my sourdough discard rhythm and because smaller batches cook more evenly in my oven. Use bigger batches if you like.
  • I use soaked flax seeds because they're delicious and they absorb my brine.
  • Use whatever (sourdough) starter and whatever seasonings you like. But don't be shy about the salt unless you have a reason to be.
  • Kimchi-brine crackers are fantastic.


  • 50g flax seeds
  • 50g pickle juice, kimchi juice, kraut brine, or any other delicious liquid
  • 100g sourdough starter (any grain--I'm mostly using spelt)
  • 25g olive oil (or your favorite liquid cooking fat)
  • a generous shake of herbs de Provence or whatever
  • nice flaky salt
  • (optional) fennel seeds


  • quarter-sheet (9" x 13") baking sheet tray lined with parchment or silpat
  • flatula/spreader


  1. Mix flax seeds and brine. Let sit for at least a couple of hours on the counter, or pretty much as long as you like in the fridge.
  2. Mix soaked flax seeds, sourdough, oil, and herbs in a mixing bowl. Add water gradually until it's pourable and batter-like but not soupy. Like pancakes.
  3. Pour onto lined baking sheet. Let spread evenly, and/or smooth with flatula as needed.
  4. Bake at 250°F (120°C) for 8 minutes.
  5. Score with knife into "cracker-sized" pieces. (This will help the crackers bake/dry.)
  6. Sprinkle with salt and (optional) fennel seeds
  7. Continue to bake at 250°F (120°C) in bursts of 20 or 30 minutes until the crackers are dry and come cleanly off the sheet.
  8. Let cool, and store in a sealed container.

1 comment:

Robbie said...

They sound delicious! We haven't made sourdough here but our neighbors are quite skilled...maybe I can entice them to give this a go :)