Sourdough fermented seed crackers
Good news: You can use or discard active starter in these seed crackers. Anyway, your sourdough starter is considered “discarded” in the recipe because you don’t need it for leavening.
If you don’t know, “stiff starter” is just thicker than regular sourdough starter. It’s great for storing in the refrigerator for long periods of time. I really love the texture of seed crackers made with a thicker starter. It’s as if the gluten strands in the thicker starter give the crackers a Triscuit-like texture. If you don’t like that, use a thinner starter!
The best seeds to use
My favorite seeds to use are hemp, peeled sunflowers, chia and flax seeds. I can’t really tell you the biochemistry of what happens when these seeds ferment (I hated that class in college, lol), but this seed combination gives the best flavor. Next time I make them, I think I’ll try some coarsely chopped pumpkin seeds instead of sunflower seeds. If you want to experiment with other seeds, let me know how it goes in the comments!
Things you may need:
Storing seed crackers
Once your crackers are completely baked and cooled, store them in a glass jar with an airtight lid, a silicone stasher bag, or a Tupperware. Make sure the container does not let moisture or moisture in, otherwise the crackers will become stale.
You can also freeze the cracker dough for later. Sprinkle the flour and shape it into a rectangle, wrap it tightly in baking paper and store it in a zip-top bag in the freezer for up to 3 months. Then thaw, roll out and bake.
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Preparation:
10 minutes -
Cook:
30 minutes -
Total time:
48 hours 40 minutes
- Mix everything in a large mixing bowl until completely combined. It should be kind of a sticky ball of dough, but the texture will depend on the thickness of your starter.
- Cover and let ferment in the refrigerator for 48 hours.
- After refrigerator fermentation, preheat oven to 350°F.
- Sprinkle a piece of baking paper with a little flour, large enough to fit the baking tin and the top of the dough. (You may want to split the dough and work in batches. I had to use two baking pans to fit all the crackers.
- Place the dough on the floured parchment paper and roll it out about 1/16 inch thick. (should be the thickness of a sunflower seed)
- Transfer the dough and parchment paper together to a baking sheet.
- Cut the dough into approximately 1-inch squares; I recommend using a pizza or cracker cutter.
- Brush lightly with extra virgin olive oil and sprinkle the salt over the crackers.
- Bake the crackers for 20 to 25 minutes until they start to crisp and brown around the edges. Turn the baking sheets halfway through.
- When they are brown and crispy to your liking, remove the crackers from the oven and let them cool.
- Store crackers in an airtight container at room temperature for about a week or two. I like to store them in a sealed glass mason jar or a silicone storage bag.
Comments
- You can use or discard an active starter in this recipe. If you throw it away, you will get a more sour taste. Either way, the starter is considered “discarded” in the recipe because it doesn’t require any rising.
- The thickness of your starter greatly affects its texture. I recommend a thicker starter.
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