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Sourdough Lavosh Crackers

The Pantry Mama
Sourdough Lavosh Crackers made with whole wheat flour and honey. They're perfect on a charcuterie board or just as an honest to goodness snack.
4.75 from 4 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 30 crackers
Calories 20 kcal
Sourdough Lavosh
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Equipment

  • Digital Scales
  • Mixing Bowl
  • Rolling Pin
  • Baking Trays

Ingredients  

  • 100 g Sourdough Discard unfed sourdough starter
  • 60 g Whole Wheat Flour
  • 3 g Salt
  • 20 g Olive Oil
  • 15 g Honey
  • 20 g Olive Oil for brushing
  • 10 g Sea Salt for topping
  • Sesame Seeds for sprinkling

Instructions 

  • Preheat oven to 350F/180C.
  • Add sourdough discard, flour, olive oil, salt and honey to a mixing bowl and bring the ingredients together to form a shaggy dough.
  • Knead the dough in the bowl until it forms a smooth pliable dough (it is a soft dough and will be slightly sticky, but still very easy to handle). If it's too sticky, add a little more flour.
    sourdough lavosh dough
  • Place the ball of dough onto a piece of parchment paper and push into a rough rectangle.
  • Place another piece of parchment paper on top of the dough.
  • Now roll out to a thin sheet of dough using a rolling pin. You want it around 1/16" or 1.5mm thick. The thinner you can get it the better.
    The parchment paper on top will stop the dough sticking to the rolling pin.
  • Place parchment paper with dough on top onto a baking sheet.
  • Brush dough with olive oil and sprinkle with salt. Top with seeds of your choice.
  • Bake at 350F/180C for around 25 minutes or until lavosh is golden and crisp.
  • Let the piece of lavosh cool on a wire rack before breaking into pieces.

Notes

Notes on Discard - 
This recipe is based on a sourdough discard from a 100% hydration sourdough starter.
 
 
Notes on Mixing Dough - 
This dough is easy to mix in a bowl with a dough scraper or your hands. I find it easiest to use a dough scraper until the dough has just come together. I then use my hands to knead the dough in the bowl until all the ingredients are combined. Don't add additional liquid - just keep kneading til it comes together. It's not an overly sticky dough - it should be soft and pliable.
 
Notes on Baking & Oven Temp
Experiment with your oven temp. If your oven runs hot, you may need to cook them at a lower temp so the edges don't burn too much (although a little scorch is actually quite tasty).
 

Nutrition

Calories: 20kcal Carbohydrates: 2g Protein: 1g Fat: 1g Saturated Fat: 1g Sodium: 168mg Potassium: 8mg Fiber: 1g Sugar: 1g Vitamin A: 1IU Vitamin C: 1mg Calcium: 1mg Iron: 1mg
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