- Prep time: 15 minutes
- Cook time: 20 minutes + 20 minutes for cooling
- Serves: 30
- Difficulty: easy
- Course: pastry
- Cookwy: rolling pin, scales, roller dough knife
- Cuisine: European
Ingredients
For the dough:
- 300 g ripe stiff wheat sourdough starter
- 220 g any other flour (except buckwheat)
- 100 g olive oil
- 1 egg
- 16 g salt
For glaze:
- 1 egg (beaten)
For sprinkling:
- 2 tbsp sesame seeds
Cooking method
STEP 1
In a large bowl combine sourdough starter, flour, salt, olive oil and an egg. Knead the dough with a mixer or by hand until the dough becomes smooth.
STEP 2
Preheat the oven to 180°C. Cover the baking sheet with parchment. Sprinkle the work surface with flour and transfer the dough to the surface. Divide the dough into two parts. Roll out one part in the shape of a rectangle, about 3-5 mm thick. Using the roller dough knife, cut the dough into 3×3 cm squares. Repeat the process with the second part of the dough. Transfer the squares to a baking sheet, brush with a beaten egg and sprinkle with sesame seeds. Bake the crackers for about 15-20 minutes. Transfer the baked crackers to a wire rack to cool.
My tips and tricks:
An unique recipe. Add whatever you like and it will be delicious. For crackers, you can use a variety of flour and combinations. All kinds of spices, seeds, nuts, muesli, brown sugar, coarse sea salt, culinary lavender, bamboo charcoal, rosemary. You can prepare them from a mixture of two sourdough starters: rye and wheat. Crackers can be spicy, salt, or sweet. Add spices directly to the dough, and sprinkle crackers on top with nuts or seeds. And for the gourmet version, use an 80/20 blend of regular olive oil and truffle oil, perfect with an assorted cheese.
- 300 g ripe stiff wheat sourdough starter
- 220 g any other flour (except buckwheat)
- 100 g olive oil
- 1 egg
- 16 g salt
- 1 egg (beaten)
- 2 tbsp sesame seeds
- In a large bowl combine sourdough starter, flour, salt, olive oil and an egg. Knead the dough with a mixer or by hand until the dough becomes smooth.
- Preheat the oven to 180°C. Cover the baking sheet with parchment. Sprinkle the work surface with flour and transfer the dough to the surface. Divide the dough into two parts. Roll out one part in the shape of a rectangle, about 3-5 mm thick. Using the roller dough knife, cut the dough into 3x3 cm squares. Repeat the process with the second part of the dough. Transfer the squares to a baking sheet, brush with a beaten egg and sprinkle with sesame seeds. Bake the crackers for about 15-20 minutes. Transfer the baked crackers to a wire rack to cool.