Kalamata Olive & Spelt Sourdough Crackers

Prep time:
Cook time:
Total time:
Serves: Makes about 100 crackers


  • 100 grams unfed sourdough starter discard
  • 25 grams olive oil
  • 8 kalamata olives, pitted & chopped fine
  • 50 grams spelt flour, plus more for rolling out
  • 4 grams sea salt
  • Freshly ground black pepper, to taste


  1. Preheat the oven to 350ºF. Line a sheet pan with a silicon liner or parchment paper.
  2. Add the starter, oil, and oloives to a medium bowl. Stir with a wooden spoon to mix; it’ll become sloshy, and the starter will break apart.
  3. Add the flour and salt. Stir until well mixed, about 1 minute.
  4. Place the dough in the center of the prepared pan, and press it down into a rectangle. Dust the top of the dough with more flour. Using a rolling pin, roll the dough into a paper-thin rectangle (it’s okay if the shape isn’t perfect). You’re aiming for 1/16-inch thickness.
  5. Use a pizza wheel to “score” the dough into squares (so they break apart easily after baked).
  6. Bake 18 to 20 minutes, until golden & crisp. Let cool for 15 minutes before breaking apart. Serve immediately, or store in a tightly sealed jar or tin for up to 1 week.