These crackers make use of sourdough discard, with sesame flavor coming from three sources!
Homemade crackers are remarkably simple to make, delicious, and can be modified in many ways to create flavor combinations you’ll love.
On Saturday, I try to remember to feed “Ginny Junior,” my sourdough starter of 11 years. I often forget in the summer when I’m not baking so much, but once the weather turns, a Saturday bake is often in the day’s mix of things I’ll do.
Use that discard!
When one has a sourdough starter, it needs to be fed, or replenished, once every week or two, or more often. Part of the feeding process is reducing the volume before feeding to keep everything at the right ratio. This means you have starter “discard” to use. The discard is seldom tossed in my house! Usually, I’ll feed the discard and make a batch of bread, or give it away to a friend.
However, sometimes I use the discard for a variety of other recipes, pancakes, waffles, biscuits, and now crackers are on my list.
I came across a recipe for sourdough discard crackers on the King Arthur Baking website. They looked great, so I thought I’d give them a try since they had such good reviews.
Of course, I’ve changed the recipe, quite a bit actually! My first batch I made according to the recipe and I used rosemary as the herb. The most difficult part was daring to roll the dough thin enough! The recipe said it made 100 1 ¼” crackers, and I only made around 60. They tasted good, but were too thick! However, they were consumed happily, and I made them using lots of different herbs after that, working on my thinness.
I found a post at Marilyn Dishes, a really lovely blog if you haven’t seen it. She used the King Arthur recipe and substituted poppyseeds for the herbs. Her variation here: https://wordpress.com/read/blogs/121691365/posts/22229
I liked the idea the seeds, thank you Marilyn, and thought it would be delicious to use sesame so I whipped up a batch one Saturday with my discard. They lacked sesame flavor, so my next time around I substituted sesame tahini for the butter, and used a tsp. of toasted sesame oil to bump up the flavor even more. They taste a lot like the little sesame sticks I get at the health food store, and I loved them!
Your choice flours
The flour I use is King Arthur white whole wheat flour, but many of the reviewers said they used gluten-free flour, or regular whole wheat, so you can experiment.
Of course, you can always follow the original recipe here: https://www.kingarthurbaking.com/recipes/sourdough-crackers-recipe
Sourdough Whole Wheat Sesame Crackers
- 1 cup Sourdough starter discard
- ¼ cup tahini
- 1 tsp. toasted sesame oil
- 1 tsp. honey
- 2 tbsp sesame seeds
- 1/2 tsp. sea salt
- 1 cup white whole wheat flour
- Salt and seeds for sprinkling
Place the cup of sourdough discard, tahini, oil, honey, seeds, and salt in a bowl and blend. Add the flour, and mix with a wooden spoon until the flour is mostly absorbed, then turn out onto a lightly floured board and finish bringing it together.
Shape the dough into a square, then cut in half and reshape each half into a little rectangle. Wrap up and refrigerate for at least a half hour so the flour can be hydrated by the moist ingredients.
Preheat the oven to 350 degrees and line two baking sheets with lightly floured parchment or silicone mat.
Remove one piece of the floured parchment from its pan and roll out the first rectangle of dough. You want to get it 1/16th of an inch or so. I used my metal kitchen ruler as a template and scored the lines with a pizza wheel. The ruler is a perfect 1 ¼-inch wide, so cutting around it vertically and horizontally created the right sized crackers. However, you can make these whatever size and shape you like!
Pick up the parchment paper on the short ends and transfer to the baking sheet. Cut out the second batch.
Lightly spray the two trays of crackers with oil. I have a little refillable pump bottle I use. Sprinkle with a few more sesame seeds and some flaky sea salt.
Using a fork, prick the crackers all over, this will help to keep the crackers flat and even textured.
Bake for 10 minutes and turn the pan. The crackers will need another 5 to 7 minutes, but keep your eye on them.
Let cool and separate them from each other, they will just sort of fall apart.
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