Sourdough Seeded Crackers

History of the Cracker

The cracker, a simple yet versatile food staple, has a history rooted in practicality and innovation. Known for its crisp texture and long shelf life, the cracker has evolved over centuries to become a popular snack and accompaniment to various dishes.

Origins in Survival Food
The earliest precursors to crackers can be traced back to ancient civilizations, where flat, unleavened bread was baked to create a durable and portable food source. This type of bread, made from basic ingredients like flour and water, was commonly used by travelers and soldiers for sustenance during long journeys or military campaigns.

Development in the 19th Century
The modern cracker as we know it began to take shape in the early 1800s. In 1801, Josiah Bent of Massachusetts is credited with creating the first commercial cracker. Bent baked and sold “water crackers,” named for their simple recipe, which excluded perishable ingredients like milk or butter. These crackers were baked until hard, ensuring they could last for extended periods without spoiling.

Around the same time, sailors and pioneers relied on hardtack, a dense, long-lasting form of cracker, as a crucial part of their provisions. Hardtack was inexpensive, durable, and capable of enduring harsh conditions, making it an essential food item during sea voyages and exploration.

Industrialisation and Varieties
By the late 19th century, advancements in baking technology and food production allowed for the creation of lighter, more flavorful crackers. The introduction of leaving agents such as bicarbonate of soda gave rise to the iconic soda cracker. Meanwhile, sweet variations like Graham crackers, invented by Sylvester Graham in the 1830s, catered to changing tastes and dietary trends.

Today, crackers come in an array of styles, flavors, and textures, from buttery saltines to artisanal options, showcasing their enduring appeal and versatility.

These sourdough seeded crackers are the perfect accompaniment to any meal, from a simple cheese board to a hearty soup. Made with a touch of sourdough starter, they have a subtle tangy flavor and a satisfying crunch.

Loaded with a variety of seeds , they’re also packed with nutrients.

Recipe

Makes: 20-30 crackers

Ingredients:

1 cup (172g) sourdough starter (active)
1 cup (250g) all-purpose flour
1/2 cup (250g) whole wheat flour
1 teaspoon salt (6g)
1/4 cup (60ml) olive oil
1/4 cup (40g) mixed seeds (sunflower, pumpkin, sesame, etc.)

Instructions:

Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, and salt.
Add Wet Ingredients: Add the active sourdough starter and olive oil to the dry ingredients. Mix until a dough forms.
Incorporate Seeds: Stir in the mixed seeds until evenly distributed.

Roll Out Dough: On a lightly floured surface, roll out the dough to your desired thickness. The thinner the dough, the crispier the crackers.

Cut Crackers: Use a pizza cutter or a knife to cut the dough into desired shapes.
Bake: Place the crackers on a parchment-lined baking sheet. Bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until golden brown.

Cool and Enjoy: Let the crackers cool completely on the baking sheet before transferring them to a wire rack. Store in an airtight container.

The number of crackers this recipe yields will depend on the size and thickness of the crackers you cut. However, as a general estimate, you can expect to get around 20-30 crackers from this recipe.

Tips:

For extra flavour, consider adding herbs like rosemary or thyme to the dough.

Experiment with different types of flour and seeds to create unique flavours and textures.

If your dough is too sticky, add a bit more flour. If it’s too dry, add a splash of water.

For a rustic look, score the dough with a fork before baking.

Enjoy your homemade sourdough crackers with your favourite cheese, dips, or soup!

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