These crackers are based on a recipe I absolutely love from the Bar Tartine cookbook. They were our sometimes too popular gluten-free option for cheese boards at Ground Floor Farm. They also have about 3,000 ingredients. I created this much simpler version using sourdough starter, and I think it’s equally as lovely and endlessly adaptable. They do take awhile to prepare, but it’s mostly hands off time.
If you want to watch me demo how to make these crackers (and talk about other uses for sourdough discard), check out this video from last weekend’s Preserving Abundance Virtual Food Waste Fest:
- 1/3 cup flax seeds
- 2/3 cup pickle brine, kombucha, or beer
- 1/3 cup sourdough discard (optional)
- 1/3 cup blended herbs or greens of choice (optional)
- a handful of optional mix-ins: pumpkin seeds, sesame seeds, chopped sundried tomatoes, minced olives, or whatever sounds nice to you!
- salt and pepper, and whatever spices or herbs you’d like to sprinkle on top
- Mix flax seeds with pickle brine, loosely cover, and let hydrate at room temperature overnight for 12-16 hours.
- Mix all the ingredients together, except salt, pepper, and spices.
- On a baking sheet covered with parchment or a silicone baking mat, use a rubber spatula to spread the mixture out as thinly and evenly as possible. Or if you’re feeling fancy, portion individual crackers by making circles or other shapes.Sprinkle generously with salt, pepper, and spices.
- Dry the crackers in an oven set to “low” or in the dehydrator set to 135 F. This step should take 6-8 hours. The crackers are ready when they’re completely dry (they should easily crack).
- Using your hands, break into cracker-sized pieces. Can be stored in an airtight container at room temperature for about 10 days.