I created this recipe at the beginning of our first COVID lockdown. Everyone was at home baking up a storm, and jumping on the Sourdough Train..it's nice to have a variety of options for using your starter in your baking. And it's always snack time. Simple, versatile, low waste recipe. Also: they're 100% whole wheat, sourdough. Practically a health bomb if you ask me! 
 

Makes: Lots / 3-4 baking trays worth

200g Discard/Excess Sourdough Starter
145g Whole Wheat Flour
15g Sesame Oil
17g Olive Oil
11g Sesame Seeds
3g Salt
+ extra sesame and sea salt to sprinkle on top

Combine the first 6 ingredients in a bowl. Knead together until almost everything comes away from the sides of the bowl. Turn out onto the counter and knead until you have a smooth ball, 5 minutes. Wrap it up. Put it in the fridge for 30 minutes, or up to 3 days.

Every so lightly flour the counter. Roll the dough out as thin as you can take it. This step can also be done with a pasta roller attachment on your KitchenAid..but..we're all in self-isolation, so what's the rush!? Put your thin sheet of dough onto a parchment lined baking tray. Lightly brush with water, sprinkle with extra sesame seeds and sea salt. Use a knife or a pastry cutter and cut the dough into the cracker shapes and sizes you would like.

Bake at 350F for 12-16 minutes, until just nicely golden. Let cool before snacking on! Any extras can be stored in an airtight container on the counter.

NOTE: This recipe is very versatile. Don't have sesame oil? Use all olive oil. Don't have either. Use vegetable oil! Only have spelt flour? OK then! Maybe you like hemp seeds better than sesame. Go for it! I created a couple of recipes for Second Spring a little while ago and still have some of their Sprouted Whole Wheat Flour on hand, so that's what I went for. ..and can I say..their sprouted chickpeas are so nutty, delicious, and cook up quick. ..and very cupboard stable ;) Happy Snacking!

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