Simple home-made crackers? Yes, really simple! Stir, spread, and bake. I can't take credit for…
Wild Yeast Water Seeded Crackers
You’ve likely heard of sourdough discard crackers for using up extra discard? With wild yeast water there’s no discard and you can still make crackers!
If you’ve been baking my Simpler Than Sourdough Artisan Bread with wild yeast water, you’ve made preferment (which is similar to sourdough starter or levain) the day before mixing the main dough. But sometimes our schedules change and the next day bread baking isn’t in the cards. That’s when I discovered using the preferment in crackers.
In about 30 minutes these crispy seeded crackers can be ready to eat! Or refrigerate the preferment for up to 3 days until you’re ready to bake either crackers or bread. Since wild yeast water preferment is live culture, storing it much longer would require feeding like sourdough starter. And we like yeast water because there’s no ‘knead’ to feed! See How To Make Wild Yeast Water for more details.
Since preferment isn’t as sour as sourdough discard, the crackers won’t have a tang. But go ahead and add herbs like zaátar, or Aleppo pepper or red pepper flakes, herbs, a good dash of salt, and plenty of seeds. I bet the crackers won’t disappoint!
Try this recipe and you might be making extra preferment just for crackers! Although I hope you keep baking wild yeast water bread too 🙂 Let me know how your baking is going!
These are tools I find very handy for cracker-making (affiliate links):
A non-stick silicone baking mat makes a sturdy non-slip surface for rolling dough.
A Danish whisk makes quick work of stirring stiff doughs.
Wild Yeast Water Seeded Crackers
It takes 8-12 hours for preferment to double in volume, so plan ahead! The crackers can be rolled very thin or a little thicker, to your preference.
Equipment
- 2 half sheet pans (18×13-inches) or baking sheets
- 2-4 sheets parchment paper
- 1 non-stick baking mat, optional
- 1 Danish whisk, optional
Ingredients
- 200 grams Preferment, made 8-12 hours ahead see note below or follow recipe in https://www.rosemarymark.com/yeast-water-artisan-bread-2/
- 60 grams olive oil
- 100 grams flour of choice – whole wheat, AP, rye, corn flour or combination
- 100 grams combination of raw sesame seeds, pumpkin seeds, sunflower seeds, flax seeds
- 4-6 grams about 1-1/2 tsp. Kosher salt or 3/4 tsp table salt
- about 2 tsp. choice of seasoning like Aleppo pepper or za'atar or experiment with ground cumin, coriander or dried herbs
- flaky salt or Kosher salt for topping, optional
Instructions
- Prepare preferment ahead or use refrigerated preferment up to 3 days old.
- Preheat oven to 400F conventional or 375F convection.
- In a large bowl, stir together preferment, olive oil, flour, seeds, salt, and seasonings if desired. A Danish whisk works well for this dough, or use hands to lightly knead. It's a little easier to mix if the preferment is at room temperature.
- Divide dough in half. Place one dough on silicone baking mat (or parchment) on work surface. Place one sheet of parchment on top and roll to about 14×11-inches for thin crackers, or a little smaller for thicker crackers.
- Invert onto baking sheet with parchment side down, so dough can be scored without damaging the baking mat. Remove baking mat (or top parchment).
- With pizza cutter or sharp knife, score the crackers to desired size. I usually cut in four sections lengthwise and 8 sections crosswise, or 6 sections each direction. Sprinkle top lightly with flakey salt if desired. Repeat rolling and cutting with second piece of dough.
- Bake on two racks evening spaced in oven, switching racks and turning pans about half-way through until deep golden brown, about 18 minutes. Check at about 15 minutes as some thinner crackers may need to be removed before all are done. Ovens vary so watch carefully! Convection is a little faster.
- Cool crackers on a wire rack. Store in air-tight tin or other container about 5 days for best freshness.
Notes
To make 200g preferment:
Stir together 100g Wild Yeast Water (shake first) and 100g choice of flour. I usually use 50g whole wheat or rye, and 50 all-purpose. A 1-pint jar works well. Cover with plastic or a lid and let stand at ideally 75F for 8-12 hours until doubled. Use immediately or refrigerate up to 72 hours.
See How To Make Wild Yeast Water here: https://www.rosemarymark.com/how-to-make-wild-yeast-water/
Stir together 100g Wild Yeast Water (shake first) and 100g choice of flour. I usually use 50g whole wheat or rye, and 50 all-purpose. A 1-pint jar works well. Cover with plastic or a lid and let stand at ideally 75F for 8-12 hours until doubled. Use immediately or refrigerate up to 72 hours.
See How To Make Wild Yeast Water here: https://www.rosemarymark.com/how-to-make-wild-yeast-water/
Will this work with your raisin water?
Yes! Raisin, date, cherry, even wild yeast water made with plants (I’ve not shared yet my echinacea, herb, and flower waters, but they make breads just like the fruit waters). I hope you try wild yeast water 🙂
I can attest that these crackers are delicious as I’ve tasted yours, and I can’t wait to make them myself!
Thanks Jennie! I’ll bet you’ll come up with some yummy adaptations to the crackers. Let me know!
I,m curious, i,ve made the wild yest water with raisins and baked with it but never learned how to replenish my supply . I have dates and would love to use them this time
If you save 100-150grams of the yeast water after you’ve baked with some, strain out the dried fruit if it’s still in the jar then add fresh water which is about 500grams to the ‘shoulder’ of the jar, if using a quart-size jar. Add 35grams dates, dried cherries or raisins (dates are easiest for removing later but cherries make very active water), plus 35 grams granulated sugar, and about 2-3 grams or scant 1/2 tsp Kosher salt. Shake well till sugar dissolves. Leave on counter for about 3 days until fruit rises to top and the water smells fermented again. I find it does not need as warm a temperature as dough rising, so it works fine in my 64-ish degree kitchen. You can also see full directions here https://www.rosemarymark.com/how-to-make-wild-yeast-water/
Thanks for asking the question and let me know how it works out!