Sour dough starter crackers

Sour dough starter crackers

Prep Time 10 minutes
Cook Time 15 minutes


  • 1 standing mixer with a dough hook


  • 200 g active sourdough starter (rye or spelt)
  • 200 g light spelt flour
  • 40-60 g melted butter
  • 8 g salt


  • Place all ingredients in a bowl of your standing mixer, with the dough hook attachment and turn it on. Knead for about 5 minutes until you get a smoth, shiny and cohesive dough. If the dough is too tight add more butter. The dough should be elastic. Cover the bowl with the plastic food wrap and set the bowl in a fridge for 15 minutes. After 15 minutes take the bowl with the dough out. Divide the dough into two pieces. Roll out the dough with the rolling pin, transfer onto a parchment paper. Give it a honey water bath and sprinkle with your favorite herbs or parmesan. Cut into cracker shapes and bake in a 375F temperature for 15 minutes. When browned take out of the over and let cool off on a cooling rack. Enjoy.
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