If you love baking with sourdough but often find yourself with lots of discards in between feedings, this zero-waste sourdough crackers recipe is perfect for you.
That's right, instead of throwing away excess sourdough starter, you can upcycle it into super tasty bread thins. This naturally fermented dough gives the crackers a distinctive, slightly tangy taste you won't find in the commercial ones.
We made these crispbreads even more flavourful by adding a blend of Italian-inspired spices. Oregano, fennel seeds, and cracked black pepper enrich the dough with an aromatic, earthy zing.
These homemade crackers are not just extra tasty but also much healthier than store-bought ones. We used extra virgin olive oil and whole wheat flour to keep the saturated fats low and increase the fibre content.
Olive oil is a minimally processed fat and preserves all the goodness of the fruit. Plus, it's a staple in the Italian diet, making the perfect addition to these Mediterranean crackers. Whole wheat has 30% fewer carbs and three times more fibres than plain white flour, meaning you'll automatically consume fewer calories and feel full for longer.
So, bake a big a batch of these super crunchy fennel crackers, and you'll have a tasty, wholesome snack always at hand. Plus, you won't have to toss away your beloved sourdough starter anymore!