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sourdough crackers with Alg Seaweed
sourdough crackers with Alg Seaweed

Sourdough Seaweed Thins

By sarah

February 19, 2021

Baking sourdough is a weekly ritual in our household but knowing what to do with the discard is always an issue. We recently discovered a delicious cracker recipe from Love & Olive Oil and jumped on it straight away. The key is to use a pasta maker to make it really thin and crispy. We loved it and am now adding all our seaweed products for extra umami and flavour!

Product used in this recipe: Rainbow Seaweed Flakes, Rainbow Seaweed Seasoning - Chickpea Miso & Sesame, Rainbow Seaweed Salt 

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: Serves 4


200g sourdough discard

60g all-purpose flour

60g wholemeal flour

12g rye flour

45ml extra virgin olive oil

2 tb Rainbow Seaweed Flakes

Alg Rainbow Seaweed Salt

Alg Rainbow Seaweed Chickpea Miso & Sesame Seasoning


1Mix all flour, sourdough discard, olive oil and Rainbow Seaweed Flakes in a bow.

2Use a spatula to combine all ingredients and gently knead it into a dough.

3Shape the dough into a ball and wrap it tightly in plastic wrap. Refrigerate the dough for at least 30 minutes to a couple of hours.

4Preheat oven to 190 Celcius (fan-forced).

5Line baking trays with baking paper or silicone baking mats.

6Cut the dough into 8 parts.

7Shape each portion into a ball then roll it out into a rectangle. Alternatively, use a rolling pin to roll out the dough as thin as you can.

8Adjust the pasta maker to setting #6 and roll out each rectangle into a long thin sheet.

9Sprinkle Rainbow Seaweed Seasoning and Salt on the cracker sheets before baking.

10Layout the cracker sheets on the baking tray and bake for 12-15 minutes.

11Transfer the cracker to a cooling rack from the baking tray.

12Break it up into bite-size crackers, snack on its own or eat it with your favourite dip!

Categories - Snacks


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