Sourdough Lavosh Crackers

Sourdough Lavosh Crackers made with whole wheat flour and honey. They're perfect on a charcuterie board or just as an honest to goodness snack.

Course Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 15

Cook Time 25

Total Time 40

Servings crackers

Calories 20kcal

Equipment

Digital Scales
Mixing Bowl
Rolling Pin
Baking Trays

Ingredients

100 g Sourdough Discard unfed sourdough starter
60 g Whole Wheat Flour
3 g Salt
20 g Olive Oil
15 g Honey
20 g Olive Oil for brushing
10 g Sea Salt for topping
Sesame Seeds for sprinkling

Instructions

Preheat oven to 350F/180C.
Add sourdough discard, flour, olive oil, salt and honey to a mixing bowl and bring the ingredients together to form a shaggy dough.
Knead the dough in the bowl until it forms a smooth pliable dough (it is a soft dough and will be slightly sticky, but still very easy to handle). If it's too sticky, add a little more flour.
Place the ball of dough onto a piece of parchment paper and push into a rough rectangle.
Place another piece of parchment paper on top of the dough.
Now roll out to a thin sheet of dough using a rolling pin. You want it around 1/16" or 1.5mm thick. The thinner you can get it the better.
The parchment paper on top will stop the dough sticking to the rolling pin.
Place parchment paper with dough on top onto a baking sheet.
Brush dough with olive oil and sprinkle with salt. Top with seeds of your choice.
Bake at 350F/180C for around 25 minutes or until lavosh is golden and crisp.
Let the piece of lavosh cool on a wire rack before breaking into pieces.

Notes

Notes on Discard -

This recipe is based on a sourdough discard from a 100% hydration sourdough starter.

Notes on Mixing Dough -

This dough is easy to mix in a bowl with a dough scraper or your hands. I find it easiest to use a dough scraper until the dough has just come together. I then use my hands to knead the dough in the bowl until all the ingredients are combined. Don't add additional liquid - just keep kneading til it comes together. It's not an overly sticky dough - it should be soft and pliable.

Notes on Baking & Oven Temp

Experiment with your oven temp. If your oven runs hot, you may need to cook them at a lower temp so the edges don't burn too much (although a little scorch is actually quite tasty).

Nutrition