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Seedy Crackers

Seedy Crackers

someday Rachel Pardoe Source Watch it .gravy
sourdough baking discard snack
300 g sourdough starter
35 g poppyseeds
35 g sesame seeds
35 g flaxseeds
30 g unsalted butter
8 g sea salt
90 g all-purpose flour
coarse sea salt

Make the Dough

  1. 1. Preheat the oven to 350°F.
  2. 2. Add 300g sourdough starter, 35g poppyseeds, 35g sesame seeds, and 35g flaxseeds to a medium bowl.
  3. 3. Mix with a fork until fully combined.
  4. 4. Add 30g unsalted butter and 8g sea salt to the mixture.
  5. 5. Mix until fully incorporated.
  6. 6. Add 90g all-purpose flour and mix by hand until the dough comes together — do not overmix.

Roll and Cut

  1. 7. Lightly dust your work surface with all-purpose flour.
  2. 8. Roll the dough out onto a 12 × 16-inch piece of parchment paper to an even thickness.
  3. 9. Trim the edges with a pizza cutter or sharp knife to create a neat rectangle.
  4. 10. Cut the dough into your preferred cracker shapes (1 × 2-inch rectangles work well).
  5. 11. Dock the dough at ½-inch intervals with a fork to prevent puffing during baking.

Bake

  1. 12. Transfer the parchment with the crackers onto a baking sheet.
  2. 13. Sprinkle with coarse sea salt.
  3. 14. Bake for 22–27 minutes, until golden and crisp.
  4. 15. Let crackers cool completely on a wire rack before storing in an airtight container.