Seeded Sourdough Crackers

🧂 Ingredients

• 300 g mature 100% hydration sourdough starter

  (1-3 days since being refreshed, stored in the fridge since last feed)
• 75 g whole wheat flour
• 75 g all-purpose flour
• 3 tbsp EVOO
• 1 tsp Kosher salt
• Water

  (add as needed to bring the dough together)
• 1 tbsp chia seeds
• 2 tbsp flax seeds
• 2 tbsp hemp seeds
• 1 tbsp golden sesame seeds
• 1 tbsp black sesame seeds

Instructions

• 1 If stored in the fridge, pull the starter out to come up to room temperature
  before you begin.
• 2 Preheat the oven to 350°F.
• 3 Pull out the mixer with the dough hook attachment, if you have one. If you don't
  have a dough hook, use the paddle attachment to start, and then finish off
  kneading into a ball by hand once the dough gets too stiff for the paddle.
• 4 Combine starter, EVOO, seeds, salt, and half the flour in the bowl of the mixer.
• 5 Start mixing, using the recommended manufactuer's speed for the dough hook (2 on
  my KitchenAid mixer).
• 6 Add in the rest of the flour while you continue to mix – adjusting the final
  amount up or down, as needed.
• 7 Add water as needed to bring the dough together.
• 8 Knead for just 1-2 minutes (up to 5 if by hand), until the ingredients are
  evenly incorporated, and the dough feels nice and pliable. It should be smooth
  and soft but not tacky. Since you are not trying to achieve any gluten formation
  (as when making bread) not much kneading is required.
• 9 Form a nice ball, cover, and let rest ~10 minutes.
• 10 Split the dough evenly, targeting 200-225g per section. If you started with 300g
  of starter, you should have enough for 3 portions of dough.
• 11 To roll out: use a rolling pin, and roll out the dough on either a Silpat baking
  mat or parchment paper. If using parchment paper, pre-cut it to fit your half
  sheet baking pan. Roll the dough as evenly and thinly as possible until it will
  fill the baking sheet. Pay special attention that the edges get rolled thin as
  well. If the dough is too elastic and you are having trouble with it not
  spreading, try pulling the dough off the Silpat periodically to get some air
  underneath, then continuing to roll. This can help it to stretch better and
  result in a thinner final product.
• 12 Once rolled out, use a fork or pastry dough docker to mark the dough and
  minimize bubbling while baking.
• 13 Finally, cut into ~1 inch squares. A pizza cutter works really well for this!
• 14 Transfer the Silpat or parchment to the baking sheet, and bake at 350°F for ~40
  minutes. Rotate once through the baking time, and adjust time as needed until
  the crackers are hard to the touch and lightly browned
• 15 Cool, and store sealed for up to 10 days.

Nutrition Info