Sourdough Crispbread

Name: Sourdough Crispbread
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 100 g sourdough starter; 6 tbsp quick-cook oat; 3 tbsp pumpkin seed; 2 tbsp flaxseed; 1 tbsp chia seed; 1 tsp flaky salt

40 min

2 portions

bread fermented baking

Plan this

Perfect way to use up sourdough discard — takes maybe 10 minutes to put together and comes out of the oven crackling crisp.

Instructions

1
Pour the sourdough starter onto a baking sheet lined with parchment paper and spread it out into a thin, even layer.
2
Sprinkle the oats, pumpkin seeds, flaxseeds, chia seeds, and flaky salt evenly over the top.
3
Bake at 180 °C for 10–15 minutes until completely crisp. If it's still a bit soft, peel off the parchment paper and bake a few more minutes directly on the rack.
4
Let it cool on a wire rack, then break it into pieces.

Per average serving

Calories

kcal

Protein

Carbs

Fat

Fiber

Sugar

0mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Ingredients

sourdough starter (active or discard both work — active starter gives a more porous crispbread, discard gives a thinner one)
200 g
quick-cook oat
12 tbsp
pumpkin seed
6 tbsp
flaxseed
4 tbsp
chia seed
2 tbsp
flaky salt
2 tsp