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Sourdough Crackers with Rye Flour and Black Sesame Seeds
I’ve been making crackers with sourdough discard regularly ever since I began this sourdough microbiome experiment. They’ve been a huge hit with my family. I tend to use a mix of rye, whole wheat, and all purpose flours and I experiment with different toppings. Za’atar has been a favorite for day-to-day consumption, but for appetizers and serving with cheese, I really like a simple topping of salt and black sesame seeds.
I tried to present this recipe in a way that’s easy to adapt to however much sourdough starter you have and the flours you’d like to use. (It probably goes without saying that you can pick the the seeds or herbs you’re in the mood for.) The recipe lists 300 grams of sourdough starter, but if you only have 30 grams, simply compensate with 135 grams additional flour and 135 grams additional water (135+135+30 = 300g).
The key to successfully modifying the recipe is less about the math and more about arriving at a slightly greasy, hand-kneadable dough.
Sourdough Crackers with Rye Flour and Black Sesame Seeds
Sourdough crackers are perfect with cheese or dipped in hummus, and they're tasty and interesting enough to have by themselves too. This recipe uses rye flour and black sesame seeds for an earthy and nutty cracker that pairs especially well with interesting cheeses.
Ingredients
Total Ingredients (The sourdough starter pulls from the flour and water below. If you follow the recipe above, half the flour and all of the water are in the 300g sourdough starter.)
Baker's Percentages
Instructions
Shopping List
Sourdough Starter (Dry)
All Purpose Flour
Rye Whole Grain Flour
All Purpose High Extraction Flour
$9.60 – $68.35Danish Dough Whisk — Large
USA Pan Half Sheet Pan
$23.00Evo Glass Oil Sprayer — 6 Oz.
$21.00Parchment Paper Sheets — 200 Sheets
$19.00Breadtopia’s Choice Kitchen Scale
$18.00Sourdough Crackers with Rye Flour and Black Sesame Seeds