Sourdough Crackers

You can sprinkle them with any herb you like but this time I chose to add some rosemary, coarse salt, grated cheese and seeds.

I have a pet! Well, more than one, if we want to be precise! Many tiny little monsters living inside jars on my kitchen counter. They’re greedy and need constant attention! At least that’s how I feel as I’m feeding my sourdough starter.

Although bread has to be one of my most favourite things in the world along with anything that’s made with flour in general, I had never really thought of making bread myself. Partly because I was always busy and believed that making bread is a very time-consuming process and partly because I didn’t think I had the skills, especially when it comes to sourdough pastries and breads. I wasn’t exactly wrong although I suspect that it was mostly because I subconsciously wanted to avoid having bread at home, let alone fresh, warm bread that comes out of the oven and smells incredible. The reason, I believe, is quite obvious.


Baking was definitely the most popular activity during quarantine, we all know that. Everyone baked, everyone but me. Yeast quickly became extinct and when all kinds of delicious and inviting pastries and breads started parading on my screen (bakergirlofficialthesugarologist), I have to admit I was a bit jealous.


I started working on the idea of baking a bit more seriously but didn’t know exactly what I wanted to make. And since sourdough pastries and breads will always be my favourite for their slightly sour taste, I knew where this was going. So, sourdough it is!

I was about to jump in at the deep end, I know. I had to do some research, so I delved into it and realised it wasn’t as hard as I had predicted but certainly needed time and discipline.

So, I started feeding my sourdough starter. The feeling is quite peculiar. It feels like there’s life inside that jar and it’s completely dependent on you. You’re responsible for it and feel joy and pride when you see it rise and form these lovely air bubbles. And since I’m a mother, feeding is part of my identity!

The original plan was to make bread but as I was scrolling down on Instagram, I saw a picture by my beloved thesugarologist that caught my attention. Claudia had made my favourite Sourdough Crackers, the world-famous, Italian thin crackers that come in various flavours and are also known as Mother-in-law tongues! I absolutely love them! The recipe seemed quite simple, so I jumped right into it.

I can keep away from many things and I’d say I’m quite restrained and disciplined in general. But I definitely can’t resist these crispy, delicious crackers. It’s just impossible! Their crunchy sound and impeccable taste can become addictive very easily.

They’re so, so yummy! Very easy to make and the end result is just incredible. They’re also perfect to pair with a glass of wine. You can sprinkle them with any herb you like but this time I chose to add some rosemary, coarse salt, grated cheese and seeds.. And don’t stint on the quantity! You can keep them stored in your cupboard for quite a while and, trust me, they’ll save you on numerous occasions!


12 crackers

90g sourdough starter

50g strong bread flour

30g spelt flour

25ml warm water

1tbsp olive oil

A bit of salt for the dough

Coarse salt to sprinkle on top

Rosemary leaves

A bit of water to sprinkle on top


1. In a bowl, mix the sourdough starter with the flours and water. Let it rest for 30 minutes.

2. Add olive oil and salt to your dough. Using your fingers, squeeze the ingredients into the dough until smooth. Let it rest for 1 hour.

3. Preheat the oven to 180C. Divide the dough to 12 small pieces. On a floured surface, roll out each piece to a somewhat oval shape (a tongue). Place them onto an oiled baking tray or a piece of baking paper. Brush with a bit of water and sprinkle with coarse salt and rosemary leaves. Bake for 10-12 minutes until crisp and brown-golden.