The Starter Jar's Best Sourdough Crispbread: Achieve Perfectly Thin, Crunchy, and Wholesome Results

Step 1

Preheat your oven to 160°C (325°F) and line two large baking sheets with parchment paper. This ensures even baking and prevents sticking.

Step 2

In a large bowl, combine the sourdough starter, all-purpose flour, warm water, olive oil, and fine sea salt. Mix with a spoon or your hands until a shaggy dough forms.

Step 3

Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until it comes together into a smooth ball. Avoid overworking the dough.

Step 4

Divide the dough into two equal portions. Work with one portion at a time, keeping the other covered.

Step 5

On a piece of parchment paper, roll one dough portion as thinly as possible, aiming for a thickness of about 1-2mm. The thinner, the crispier your crispbread will be.

Step 6

Carefully transfer the parchment paper with the rolled dough onto one of the prepared baking sheets. Brush lightly with olive oil and sprinkle with your desired toppings, if using.

Step 7

Using a pizza cutter or sharp knife, score the dough into desired cracker shapes (squares, rectangles, or triangles). Do not separate them yet.

Step 8

Bake for 20-25 minutes, or until the crispbread is golden brown and completely dry. Baking time may vary depending on your oven and dough thickness.

Step 9

Remove from the oven and immediately break the crispbread along the scored lines while still warm. Let cool completely on a wire rack.

Step 10

Repeat the process with the second dough portion. Once fully cooled, store the crispbread in an airtight container for up to two weeks.