Sourdough Crackers with Smoked Paprika and Nigella Seeds

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.

• Ingredients:
• 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.