Making Sesame Sourdough Crackers

 I am making these using olive oil and I doubled the recipe. I added Herbs de Provence and black pepper (freshly ground) and sesame seeds. They are good! The only change is we added olive oil in place of butter  and we added kosher salt to the batter rather than on top of the crackers. They remind me of pepper biscuits Biscotti Di Pepe - Taralli - Italian Pepper Biscuits. The salt is needed to counterbalance the olive oil and high oil content in whole wheat flour and sesame seeds.

https://www.kingarthurbaking.com/recipes/sourdough-crackers-recipe

Instructions (my adaptations and doubled recipe here)

Mix together the whole wheat flour, salt, sourdough starter, olive oil, black pepper, sesame seeds and herbs to make a smooth (not sticky), cohesive dough.

Divide the dough in quarters, and shape into a ball. Refrigerate for 60-90 minutes, until the dough has relaxed.

Preheat the oven to 350°F.

Working with one ball of dough at a time, and parchment, use a rolling pin, to roll out and flatten the dough. Use a pizza cutter to cut into small squares. Transfer parchment filled with cut dough onto baking sheets. I use 4 baking sheets here.

• 2 cups (113g) whole wheat flour
  
• 1 heaping teaspoon kosher salt (more to taste)
• 2 cups (227g) sourdough starter, unfed/discard
•  1 cup of olive oil
  
• 2-4 tablespoons dried herbs of your choice, optional (I used Herbs de Provence),
•  lots of freshly ground black pepper 
• sesame seeds (to taste)
  

Don't be afraid to pinch off a taste of the dough to test the balance of your herbs, salt and spices.