I can never make enough of these Sourdough Crackers!


Whole Wheat Sourdough Crackers

The night before (or at least 8 hours before) mix 1 cup of your sourdough Starter with enough whole grain flour(spelt, kamut, red Fife or whole white soft) to make a stiff dough and then place on your kitchen counter overnight. In the morning, place in fridge for 1 hour or more to stiffen up the dough until you make the sourdough crackers.

1/4 cup Lard, coconut oil or butter (cut up into small pieces)

1/2 tsp Celtic Sea salt

1/4 tsp Baking soda

Extra “sprouted wheat” flour, arrowroot powder or white flour.Seeds or herbs for topping

In the morning, combine the sourdough, fat, salt, and baking soda. Start mixing and add enough extra flour/powder until it is quite stiff and dry (see photo below). Put out on a floured surface and roll out and fold until the fat is well incorporated into the dough. Preheat the oven to 375 degrees Fahrenheit and grease a sheet pan.

Take a small portion of the dough (about 1/4 cup) and roll it out on a floured board using a rolling pin, adding flour if it’s too sticky, until it is very thin. Be careful, this is rather delicate dough so feel free to use ample flour, if necessary.Sprinkle with seeds, sea salt and herbs and lightly roll these topping in.

Cut into cracker shapes using a Pizza cutter (see photo below) or sharp knife or fun shaped cookie cutters. Transfer the crackers to the greased cookie tray or one lined with unbleached parchment paper. Repeat with another 1/4 cup of dough until the sheet pan is filled with crackers. Bake crackers in batches as necessary for 10-15 minutes or until just golden brown. Some might cook before the others and you need to remove them as they cook.

Cheater version: Sometimes I forget to mix the dough ahead of time. When this happens I just take some unbleached organic white flour and mix it into the sourdough starter until I get the right consistency. I just proceed with the rest of the recipe without waiting the 8 hours. This also produces a product that is a bit lighter and is favored by people making the transition from white flour products to whole grain products.

Cutting butter into pieces

Mixing in butter, salt, and baking soda after dough has soaked overnight

Cracker dough rolled out and getting sprinkled with Celtic sea salt

Measuring and cutting with pizza cutter

Crackers on un-bleached parchment paper, ready to get baked.



Note: I always encourage everyone to use as much local, grown without chemicals ingredients (organic), and meat, eggs and dairy from animals that were/are free-ranging and were/are raised without hormones and antibiotics. Seafood should be wild from unpolluted waters.

Check out Shopping Guide for food sources.

This sourdough crackers recipe was adapted from Jessica Prentice’s recipe in “Full Moon Feast”

For a little variety check out Selkirik Sourdough Crackers

Go back to Whole Grains,Sourdough

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