With the current lockdown, more people are making bread at home. Many are trying sourdough for the first time. My sourdough starter, Cuthbert, has been going for well over a year now. I’ve used him to make traditional sourdough loaves, hybrid yeasted loaves, hot cross buns but most recently I’ve used the discard to make sourdough crackers.
This is a versatile recipe, I’ve flavoured these with smoked paprika and nigella seeds, but you could use herbs or other spices as you like.
If keeping these vegan or dairy-free , use a vegetable based baking block rather than butter.
These will store for up to a week in an airtight container.
- 100g strong white bread flour
- 30g strong wholewheat bread flour
- 4g salt
- 2 tsp smoked paprika
- 2 tsp nigella seeds
- 150g discarded sourdough starter
- 60g softened butter (or vegetable baking block if vegan/dairy-free)
- Olive oil
Step 1: Combine all the ingredients (excluding the olive oil) in a bowl. Use your hands to bring together to make a smooth dough. Divide in two and shape into two equal blocks. Wrap in cling film and chill in the fridge for half an hour.
Step 2: Preheat the oven to 180c (fan) and line two baking sheets with grease proof paper.
Step 3: Flour a work surface and roll each block of dough into a rectangle, about 1 or 2mm thick. Use a knife or the flat edge of a dough scraper to cut the rolled out dough into long strips about 2 inches wide.
Step 4: Carefully transfer each strip onto the lined baking sheets leaving a small gap between each one. Brush each with olive oil and prick all over with a fork. Bake in the oven for 18-20 minutes until golden and crisp. Remove and allow to cool.
Store in an airtight container for up to a week.