My cart
Your cart is empty!
Grand total
Shipping calculated in the next step

128 Bit Security

Sourdough Crackers

StarCreated with Sketch.
StarCreated with Sketch.
StarCreated with Sketch.
StarCreated with Sketch.
Cooking this? Rate this recipe!

If you’ve made Richard Bertinet’s sourdough ferment, then you’ll find you have a little left over and you’re probably thinking, ‘what do I do with this?!’. Luckily for you, Richard showed us how to use the leftover ferment to make these incredible crackers that’ll have you running to the store for extra cheese!


Place the ferment in a bowl and mix in enough flour to make a dough stiff enough to roll into a log. Cut into 8 pieces.


Coat the pieces generously in flour and roll into thin circles with a rolling pin. Sprinkle the circles with a little sea salt and gently roll the salt into the crackers with the rolling pin. Use a 2-3cm cutter to remove the centre of the crackers.


Your wood-fired oven needs to be at around 210°C with a little flame presence before you can carefully transfer the crackers to a floured peel and slide onto the deck of the oven.


Bake the crackers for around 2 minutes or until just starting to colour on the edges.

Oven Temp.
  • 200g Leftover Sourdough Ferment
  • Sea Salt Flakes
  • Flour
Print this recipe
Join the Gozney family
The Latest News
Subscribe to the Gozney newsletter to stay informed on product innovation, events and offers.
Exclusive Recipes
Be the first to know about the freshest recipes, specifically designed for Gozney products.
Early Product Releases
From behind the scenes development to new product innovation, keep up to date on release dates using the Gozney newletter.
Helpful Tips & Advice
For the latest tips & advice on how to get the most from your Gozney product
Thank you for joining the family