I thought I’d share a recipe with you today, for a change. Its not something I do often as I’m either following someone elses or throwing in ‘a bit of this and a bit of that’, in a style that wouldn’t be out of place in the first Act of Macbeth.

Today, however, I’m going to share with you my method for making sourdough crackers. I’ve tried a few and tweaked a few and what follows is how I make mine:

100g Sourdough starter

10g olive oil

optional – herbs/spices – be creative. I add about a teaspoonful of a mix of paprika, chilli, etc but it also works well with dried herbs like basil, thyme – it all depends on what flavour you like.

+ enough flour to bring to a dough

Oven 180C/350F

Put everything in a bowl and mix well – add the flour in small batches so you don’t end up with too much.

Using small amounts of your dough at a time, work on a floured surface and roll very thinly.

Use either a knife or pizza cutter to cut into shapes/squares.

Put on a baking tray (I line mine with baking paper)

Now you have a choice here – either cook them the way they are or sprinkly lightly with water and a little sea salt (my preferred option!).

Bake for around 10-12 minutes – keep an eye on them and when they are a light brown colour and crispy they are done.

Cool on wire rack – they cool quickly.

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