Had dinner at a neighbour’s house, the starter is multi-seeds cheese cracker with sour cream chive dip. The cracker is crispy and fragrant with the seeds and cheese, I asked for the recipe. I substituted plain flour with sourdough discard, also soaked the seeds in the sourdough over night, to get rid of phytic acid.
1.Mix 2 portions of sourdough discard with a portions of seeds (flax, chia, sesame, pumpkin etc), and a big pinch of salt, soak for at least half a day. The mixture will thicken because of pectin coming out of seeds skin.
2.Add 1/2 portion of olive oil, a portion of grated parmesan cheese and 10 gm brown sugar. It should form a sticky ball.
3. Take half the mixture and roll in between 2 pieces of baking paper, to very thin, 1mm. Place in baking tray and score lines, for easy breaking into crackers after baking. Bake at 170˚C until golden, around 20 minutes.
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