Sourdough Herb Crackers Update

 A while ago I wrote this:

http://feedmelikeyoumeanit.blogspot.com/2020/05/sourdough-discard-math-and-crackers.html

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.

Ingredients

• 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

Equipment

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

Instructions

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.