Sourdough Crackers

• portioner: Servings: 24 crackers au
• aktiv tid: 10 minutes
• total tid: 40 minutes

Ingredienser

200 g discarded sourdough starter

28 g sesame seeds (untoasted or toasted)

33 g black sesame seeds

67 g pumpkin seeds

18 g hemp seeds (hearts) OR flax seeds

40g while wheat flour

10 g EVOO

¼ teaspoon (1 g) fine sea salt (can be omitted if needed)

TOPPING

¼ teaspoon (1 g) salt (for sprinkling on top)

Vejledning

Adjust the oven rack to the middle position and preheat your oven to 325°F (162°C). Line a baking sheet with parchment paper or a silicone mat.

Add the ingredients to a bowl and mix thoroughly until well combined. Use an offset spatula to spread the mixture in a thin, even layer onto the parchment paper. Sprinkle the top with salt.

Bake for 10 minutes, then take the sheet out of the oven and score the crackers with a sharp knife or pizza cutter. Continue baking for an extra 20-30 minutes or until the crackers achieve a golden brown color. (Oven temperatures differ, so check the crackers after 20 minutes of baking to prevent over-browning.)

Allow them to cool completely on the baking sheet before storing. Store in an air-tight container for up to one week at room temperature.