a sheet of crackers
Experience
- 05/2023: my favorite way to use sourdough discard. make it on a regular basis. linenseeds are important. I’ve tried to play around with the flavorings, but the basic is my favorite
- 03/2024: for the micro bakery. 390g per sheet. I add a handful of cheese. 468g per sheet and 1xrecipe with the cheese. Once cooked, 130g per serving
Ingredients
- 67 g sunflower seeds (1/2 cup)
- 72 g pumpkin seeds (1/2 cup)
- 21 g flaxseeds (linseeds, 3 tbsp, very important for absorbing the water)
- 27 g sesame seeds (3 tbsp)
- 23 g oats (1/4 cup)
- 40 g sourdough discard (3 tbsp)
- 21 g olive oil (3 tbsp) do less it’s very oily
- 120 g boiling water (1/2 cup)
- 1 tsp oregano
- 1 tsp sea salt
- 50-80g cheese
Recipe
- Oven = 160C.
- Mix all ingredients but the water.
- Pour boiling water, mix. Cover and rest for 15 min.
- Dump into a baking paper, cover with another baking paper and roll to fit a whole baking sheet (relatively thin but not super thin).
- Bake 30-45min, rotate half way. (Lately 02/2024 I cook it at 180C for a bit more than 30min)
adapted from sourdoughandolives
Aurore's cookbook 