Sourdough Crackers

Adapted this cracker recipe from San Diego Artisan Bread School. 

Ingredients

100g Sourdough discard 

21g Olive oil

32.5g Plain flour 

35g Whole wheat flour (I use Annapurna Chakki brand)

1g Herb of choice

1.5g Baking soda

1.5g salt

15g sesame seeds (white and black) - can use sunflower seeds

Method:

1. (optional step) Bloom the herbs in olive oil for 5-10  minutes. The fat in the olive oil will pull the flavours out of the dried leaves, making the crackers much more fragrant.

2. Mix discard with olive oil in a mixing bowl until smooth and emulsified.

3. Weigh flour, salt, baking soda and herb in a separate bowl. Mix to combine using a dough scrapper. 

4. Add flour mixture into the discard mixture and knead briefly in the mixing bowl until a cohesive dough forms.

5. Shape the dough into a 6-7cm log, wrap tightly in a cling wrap and chill in fridge for at least 4 hours (or up to 3 days). This prevents the dough from shrinking back when you roll it.

6. Preheat oven to 170C, no fan forced mode.

7. Cut the dough into 3 pieces for easier handling. 1 piece after rolling can fit into my baking sheet pan (26cm x 35cm). Cover the remaining dough while working in batches.

8. Place the dough onto a parchment paper, spread the cling wrap (used to wrap the dough) over the dough and roll a little. Spread the sesame seeds and continue to roll the dough flat and thin (between 1.5 to 2mm thick). 

Watch the San Diego Artisan Bread School youtube on how to add the sesame seeds to the dough whilst rolling. Once the desired thickness is reached, lightly brush water on dough to dampen the surface and sprinkle some Maldon sea salt over the dough. Cut the dough into desired size/shape.

9. Bake at 170C 12 to 13 minutes, middle rack, no fan, turning the tray halfway, until the crackers are light golden in colour. 

10. Transfer to a wire colling rack to crisp up the crackers. Repeat with the remaining dough. Store in an airtight container for up to 1 week.