https://www.bakewithpaws.com/2019/10/multi-seeds-sourdough-crackers.html
300g sourdough discard
75g extra virgin olive oil (iets minder)
90g all purpose flour
90g rye flour
1 tsp sea salt
2 tsp baking powder
20g flax seed, toasted
20g chia seed, toasted
50g sesame seeds, toasted
1 Tbsp poppy seed
Superlekker! Heel goed inderdaad om met zuurdesem te maken wat over is bij het wakker maken/vermeerderen van zuurdesem
cave: niet té dun uitrollen (gewoon tussen twee bakpapieren en dan de onderste gebruiken om op de bakplaat te leggen)
In a bowl of mixer, combine all dried ingredients, add in sourdough discard and olive oil. Mix with paddle attachment until all well combined. Shape into a ball and cover with cling film and rest for 30 minutes. You may also leave in the fridge overnight and bake the next day.
Preheat oven to 180C.
Cut 4 pieces of parchment paper that fit into your baking tray.
Transfer the dough onto the counter top and divide into 4 portions. Shape each portion to a ball.
Roll each ball on silicon mat to as thin as possible you can, like paper thin. Carefully transfer the whole dough sheet to prepared parchment paper. Roll again with rolling pin to make sure it is very thin. Sprinkle some flour if the dough stick to your rolling pin.
Cut with knife or pizza cutter to your desired size.
Transfer the whole thing to baking tray. Bake at preheated oven for 10 - 12 minutes until lightly golden brown and crispy. Rotate the pan half way of baking.
Transfer to a cooling rack and repeat baking with the rest of remaining dough.
Keep the crackers in an airtight container.