Recipe for Sourdough Crackers with Carrs Flour

Chilli & Paprika
Sourdough Crackers

20 mins prep + 30 mins chill



128g Carr's Strong White Flour

½ tsp Table Salt

150g Unfed (discarded) Sourdough Starter

57g Unsalted Butter (room temperature)

1 tbsp Paprika

1 tbsp Chilli Flakes

Sea Salt (to taste)

Olive Oil (to brush)

Carr’s Strong White Flour

This recipe is great for using your discarded sourdough starter and can be used as a base to try different flavours such as rosemary and seasalt or basil and oregano.


In a bowl, mix the flour, salt, sourdough starter, butter and spices until they form a smooth dough.

Split the dough into two equal parts and shape each one into a rectangular slab. Wrap with cling film and place in the fridge for 30mins.

Preheat the oven to 200˚C (Fan 180°C, Gas Mark 6). Flour the worktop and roll out the dough until it is a rough rectangle, 1.5mm thick.

Place a sheet of parchment onto a baking tray and transfer the dough by rolling it onto the rolling pin. Brush with oil and sprinkle seasalt on top. Using a pizza slice, cut the dough into long lengths approx. 3cm wide. You will have some rough edges, but don’t worry these can be eaten too! Using a fork, prick each one 3 times along the length.

Bake for around 20 minutes or until starting to brown. Remove and leave to cool on a cooling rack. Eat straight away with dips or houmous or place in an airtight container for up to a week.

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