These little crispy cracker type morsels are perfect with cheese, or just as nibbles with drinks. They’re ridiculously moreish and flavoursome and you can play with the ingredients by adding mixed spices such as za’atar or dukkah to the mix to give them a different flavour. I’ve been meaning to try them for a while now, and I have to say they didn’t disappoint one bit. You do need to be a regular sourdough baker though because the recipe requires the discard from your starter. I’ve been throwing the discard into a jar in the fridge for a couple of weeks now to get enough to bake with.
250g sourdough discard (the bit you take off every time you feed a starter)
80g mixed seeds (these were pumpkin, sunflower, linseed and hemp)
a pinch of chilli flakes (optional)
1/2 tsp sea salt
50 ml olive oil
Simply mix all the ingredients together and spread thinly on a lined baking sheet. I used a Swiss roll tin and it gave me a decent depth of cracker without them shattering when I broke them up.
Bake at 170° for 25-30 minutes until golden and very firm. Allow to cool then break or cut into random pieces. Store in an airtight tin, but I really don’t think they’ll last that long.