sEEDED SOURDOUGH Crackers: A Fermented Feast Favourite

Paul's Seeded Sourdough Crackers recipe

(Makes 10 servings – Perfect for sharing… or not 😉)

Prep time: 1 hour
Bake time: 12–15 minutes

Ingredients:

• 200g sourdough starter

• 80g strong white flour

• 80g strong wholemeal flour

• 3 tbsp cold-pressed rapeseed oil

• 1 tsp sea salt

• 60g mixed seeds (think sunflower, sesame, flax – whatever you fancy!)

Method:

1. Combine the starter, both flours, oil, and sea salt. Mix, then knead for 5–10 minutes until you’ve got a smooth dough ball. Cover and refrigerate for 30 minutes.

2. Preheat oven to 170°C and line two baking sheets.

3. Divide the dough in half, keep one half chilled while you roll out the other. Then cut that half into 4 smaller pieces.

4. Roll each piece into a thin rectangle, use a rolling pin or a pasta machine if you’ve got one.

5. Place two pieces per tray (not touching), brush lightly with water and scatter your seeds. Gently press them in with your rolling pin.

6. Bake for 12–15 mins until golden and crisp, rotating trays halfway through.

7. Cool on a rack, snap into shards, and repeat with the second half.

Top tip: Store in an airtight tin and they’ll stay fresh for up to a week (if they last that long).

Tried them? Tag us in your cracker-snacking glory @potluckcornwall and @culturacornwall.