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  • Writer's pictureLinda Conroy

“Wild” Flour/Sourdough Crackers

Learn to make this great addition to any snack or meal!


  • 1 cup sourdough, fed with whole grain flour

  • 1/4-cup lard (rendered from local free range pork fat) or coconut oil

  • 1/4 cup extra flour or as much as you need to make a stiff dough

  • 1/4 cup dried Wild herbal flour (I like to use ground yellow dock seeds, red clover blossoms, nettle and/or seaweed)

  • 1/2 tsp sea salt (if you add salty seaweed omit this)

  • 1/4 tsp baking soda

  • Olive oil for brushing


  1. In a large bowl, combine the sourdough and lard

  2. Mix the salt and baking soda in with the 1/4-cup flour and herbs. Add to the sourdough mixture. Knead it all together, adding as much flour as needed to make stiff dough.

  3. Let the dough rest for about 10 minutes. Preheat oven to 350 degrees and grease a sheet pan or you can line it with parchment paper.

  4. Take a small portion of the dough (approximately a 1/4 cup0 and roll it out on a floured board or table with a rolling pin, adding flour if it is too sticky until it is very thin.

  5. Cut into cracker shapes with a knife or dough cutter. Transfer the crackers to the sheet pan, brush with olive oil, and optional sprinkle with sea salt. Repeat with another 1/4 cup of dough until the sheet pan is filled. Bake for 15-20 minutes or until golden brown.

  6. Enjoy!

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