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Sourdough Spelt Crackers



40 piece(s)


  • 250 g Sourdough starter, Unfed or discarded (see Tips)
  • 60 g olive oil
  • 110 g Spelt Flour of choice
  • 1/2 tsp fine salt
  • 2 tbsp seasonings of choice, (see Tips)
  • salt flakes

Recipe's preparation

    Mix Dough
  1. Add all ingredients and Knead 2 minutes to make a smooth (not sticky) cohesive dough. Depending on flour you may need a little more.
  2. Refridgerate covered/wrapped 30 minutes to rest (or can leave up to 3 days).

    Pressing out flat in a large plastic bag will make it easier to roll after chilling.
  3. Shape and Bake
  4. Pre-heat oven to 180C fan forced.
  5. Flatten dough and roll out to 1-2 mm thick (or pass through a pasta roller for super quick!! - I use No. 5 setting) on a ThermoMat/baking paper (this will be your baking surface).

    You may need to very lightly flour the surface.
  6. Smear a few drops of olive oil if needed and sprinkle with a few salt flakes. See Tips.
  7. Mark out desired shapes (or leave in large "bark" pieces) using Spatula or a Pastry Scraper (they have a nice edge for use on a ThermoMat and won't cut it) and prick well with a fork.
  8. Transfer ThermoMat/Baaking Paper to flat oven trays and bake 12 -15 minutes 180C or until golden.
  9. Cool immediately on wire rack and store in sealed container.

    Will keep several weeks and are suitable for freezing.

Accessories you need



This is a good recipe to use up excess "Starter" as it doesn't need to be "active".

I often take my starter from the fridge, reduce it down using the "discard" to make crackers or Easy Sourdough Pizza recipe and then feed it up to activate it along ready for bread making.

Go easy with the additional flour (you don't want them floury tasting when cooked), oil smear (they will burn and not store as long if too much) and salt flakes (less is better).

Ideas for seasonings are: Fennell, chilli, cummin, any dried herbs, pepper, zested citrus rind, garlic/onion flakes or small seeds. A little tamari/soy/flavoured oil can also work when used carefully.

If you are looking for sourdough breads you might like to try my No Knead Sourdough, Easy Sourdough Bread or Tart Sourdough Bread recipes. All are posted on Recipe Community and have lots of tips and photos to help you.

Looking for a "Starter" aka "Mother"? Happy to assist Adelaideans - give me a call and I can give you a jar. 0409 150 729

Inspired by //www.kingarthurflour.com/recipes/sourdough-crackers-recipe

Please vote and make comments!........Happy Baking

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • So excited by this recipe! I’ve been using the...

    Submitted by McNissa on 1. October 2018 - 18:18.

    So excited by this recipe! I’ve been using the King Arthur one but was just thinking I need a Thermomix version!
    I substituted butter for oil (as in King Arthur) which needed double heating and used sesame seeds for seasoning (with an extra sprinkle on top for baking)
    YUM. Now to not eat them all 🙂

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  • Thanks for the feedback and so glad you've enjoyed...

    Submitted by Sharon.thermomix on 23. June 2016 - 18:19.

    Thanks for the feedback and so glad you've enjoyed them! Cheese should work - just watch cooking and storage times...Cooking 6

    Sharon Weidenbach - Group Leader Adelaide 0409 150 729

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  • OMG! Yummy crackers that can

    Submitted by NicBarbs on 23. June 2016 - 13:31.

    OMG! Yummy crackers that can be flavoured any way you like! I've made them with garlic and chilli. Today I have made them with garlic/chilli/coriander and also garlic/fennel/black pepper. Do you think you could make them with chilli and cheese? Great with cheese and dips

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