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Chilli & Paprika Sourdough Crackers | Carr's Flour

Chilli & Paprika Sourdough Crackers

Don’t throw your discarded sourdough starter in the bin! Make these moreish snacks that can be eaten on their own or with your favourite dip.
20 MINS Prep
20 MINS Bake
EASY Level

Chilli & Paprika Sourdough Crackers | Carr's Flour
128g Carr's Strong White Flour
½ tsp Table Salt
150g Unfed (discarded) Sourdough Starter (LINK)
57g Unsalted Butter (room temperature)
1 tbsp Paprika
1 tbsp Chilli Flakes
Sea Salt (to taste)
Olive Oil (to brush)

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.


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

2. 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.

3. 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.

4. 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 sea salt on top. Using a pizza slicer, 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.

5. 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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