How long will these crackers last?

For a long time! Just store them at room temperature in an airtight container and they'll last for weeks.

My starter has been in the fridge for weeks - will this still work?

Yes! As long as you've been feeding it equal parts flour and water (100% hydration) it'll be absolutely fine in this recipe. If there's a weird layer of liquid at the top, just mix it through the starter. If your starter is at a different level of hydration, you may need to adjust the water and flour quantities given, so use the images above to guide you in terms of what the dough should look like.

What other flavours could I add to the crackers if I don't have dukkah?

You really can put anything in! I love using za'atar, chilli flakes, grated parmesan, sesame seeds, nigella seeds or other dried herbs. Have a little play around and dig through the cupboard and get experimenting.

Sourdough Crackers with Dukkah

Description

Stop throwing away your sourdough discard and make these crackers instead! They’re super easy, delicious and last for ages. I’m adding dukkah to make them even more special, but the beauty of this recipe is how adaptable it is.

Remember, if you’re looking for US measurements, use the ‘Units’ section below and click on ‘US’.

Ingredients

Units Scale

200g mature sourdough starter
65g all purpose flour
65g wholemeal flour
2 tablespoons olive oil
1 tablespoon dukkah
1 tablespoon sesame seeds
1/2 teaspoon salt

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Instructions

Mix the cracker dough. In a large bowl, add 200g of sourdough starter, 65g plain flour, 65g wholemeal flour, 2 tablespoons olive oil, 1 tablespoon dukkah, 1 tablespoon sesame seeds and 1/2 teaspoon of salt. Give everything a good mix with a large wooden spoon until a dough starts to form. Bring the dough together with your hands and form into a rough circle. Wrap the dough in clingfilm and pop in the fridge for 30 minutes.
Roll out the crackers. Heat the oven to 180C fan. After 30 minutes, get the dough out of the fridge and cut it in half. Cut out a large piece of baking paper that will fit on the oven tray you’re going to bake the crackers on. Put the dough in the middle of the baking paper, and start to roll out with a rolling pin. Keep the other half of dough covered with the cling film while you’re doing this. Roll out as thinly as you can, sprinkling a little flour on top of the dough to prevent it sticking to the rolling pin. It will probably crack a little bit at the edges but don’t worry – this just makes the rustic crackers look even better!
Bake the crackers. Once you’ve rolled out the cracker sheet, transfer to an oven tray and bake for 20 minutes, until golden and crispy when you tap it. Check the crackers half way through baking and rotate the tray.
Cool and form the crackers. Let the sheet cool on the tray for five minutes, then transfer to a wire rack to cool completely. Repeat the rolling and baking process with the other piece of dough. Once cool, break the crackers into rustic shards. Done!

Notes

The crackers will keep really well for weeks in an airtight container at room temperature.

Play around with the flavours – you can replace the dukkah and sesame seeds with other dried herbs or spices of your choice.

Prep Time: 10
Fridge time: 30
Cook Time: 20
Category: snacks
Method: oven
Cuisine: mediterranean

Nutrition

Serving Size: 10 crackers

Keywords: crackers, snacks