Easy, healthy whole grain crackers made with sourdough starter and spelt flour. They roll out incredibly thinly and are great for scooping dips or layering cheese.
These crackers are seasoned with all kinds of peppercorns. I am obsessed with pepper, so I have a pretty varied collection. So I’ve used wild peppercorns, white peppercorns, black peppercorns, Szechuan peppercorns, pink peppercorns and long pepper. It makes for an incredibly fragrant mix, but just use what you have.
You can cut the cracker dough into delicate little rounds as I have in the pictures, or just bake the sheets whole, then break up after cooking – much easier and nice for sharing.
Seasoned with an array of different peppercorns and flaky sea salt.
Sourdough spelt crackers
sourdough spelt crackers
- 200 g spelt flour
- 200 g sourdough starter
- 2 tsp mixed peppercorns crushed
for the crackers
Preheat the oven to 200℃. Add the flour to a food processor with a good pinch of flaky salt. With the machine running, add enough sourdough to form a supple dough that's not sticky (about 200g, but this depends on your flour). Knead for 10 minutes until smooth, soft and a little shiny. Cover and rest for an hour.
Roll out the dough as thinly as possible. I think the best tool for this is a pasta machine (full technique tutorial here), but you can use a rolling pin if you don't have one.
You can bake the sheets whole and break them up after cooling or cut the dough sheets into circles with a pastry cutter. Brush with a little water (don't go overboard) and sprinkle with the crushed peppercorns. Bake for about 5 minutes, until completely dried out, very crunchy and lightly browned. Cool to room temperature (this should only take about 10 minutes).
Any leftovers can be stored in an airtight container.