Sourdough Crackers

Sourdough Crackers

What to know?

Temperature Base Temperature Needle
  • Temperature Base 210 degrees
  • Guest Chef Vegan Vegetarian
  • 4-8

If you’ve made Richard Bertinet’s sourdough ferment, then you’ll find you have a little left over and you’re probably thinking, ‘what do I do with this?!’.

Sourdough Crackers

Luckily for you, Richard showed us how to use the leftover ferment to make these incredible crackers that’ll have you running to the store for extra cheese!

Step 1;

Place the ferment in a bowl and mix in enough flour to make a dough stiff enough to roll into a log. Cut into 8 pieces.

Step 2;

Coat the pieces generously in flour and roll into thin circles with a rolling pin. Sprinkle the circles with a little sea salt and gently roll the salt into the crackers with the rolling pin. Use a 2-3cm cutter to remove the centre of the crackers.

Step 3;

Your wood-fired oven needs to be at around 210°C with a little flame presence before you can carefully transfer the crackers to a floured peel and slide onto the deck of the oven.

Step 4;

Bake the crackers for around 2 minutes or until just starting to colour on the edges.