1

Dough: Mix the sourdough starter with the water. Briefly stir in the remaining ingredients, then spread the mixture as thinly as possible (1–2 mm) on a parchment-lined baking sheet.

2

Baking/Drying: Bake the crackers in the middle of an oven preheated to 200 °C (conventional) or 180 °C (convection) for about 10 minutes. Remove the baking sheet, then use a large knife to cut the crackers into pieces of any size. Finish baking the crackers for 10–12 minutes. They should be crispy and completely dry. If necessary, let cool and dry completely in the cooling oven (turned off) with the door slightly open.

Tips

The crackers can be stored in a cool, dry place for 3–4 weeks.
It’s important to spread the dough as thinly as possible using a long offset palette knife or spatula. If the mixture is too thick and doesn’t spread easily, add a little more water.
They go well with guacamole, hummus, pea purée, cream cheese, or whipped butter and sprouts.

Source:

IG Dinkel, Judith Gmür-Stalder