Saffron almond sourdough crackers | bitterbaker.com

Saffron almond sourdough crackers

It was totally random that I came across Sourdough Surprises. I was reading this post from Korena in the Kitchen – Colossal Sourdough Cinnamon Buns (I know right, how good does that sound?!). Which by the way has mashed potatoes in them. One thing led to another and there I was, at the Sourdough Surprises website. How could I have missed this?

Saffron almond sourdough crackers | bitterbaker.com
The saffron gives the crackers a beautiful yellow color.

Well, I’m not missing anything anymore, that’s for sure. So I went ahead and looked at the challenge. We’re making crackers. Crackers. Yesss! I love crackers. This surprise thing is right up my alley.

Saffron almond sourdough crackers | bitterbaker.com
Oh, and the saffron gives them a pretty awesome flavor too. Perfect companion to cheese.

Crackers are so fun and easy to make, and these ones are especially delicious and crunchy thanks to all the almond flour in them. They’re not sweet, but not really savory, either. I served them with blue cheese and brie. Oh my. Turns out saffron + almond + blue cheese were made for each other. Perfectly balanced flavors. Nutty almonds, lean saffron and a spark of blue cheese. You’ll know what I mean when you try it.

Saffron almond sourdough crackers | bitterbaker.com
Sprinkle some almond flour or sliced almonds on top. Whatever your prefer.

Saffron almond sourdough crackers
Total time: 24 hours to let the pre-dough get active. Then another 3-4 hours to let the dough rise and baking the crackers.

Ingredients
Day 1

  • 100 g (3.5 oz) white starter (100 % hydration)
  • 150 g (5.3 oz, not fluid!) filtered water
  • 150 g (5.3 oz) all-purpose flour

Day 2

  • 1 g (0.03 oz) saffron
  • 1 tsp sea salt
  • 3 tbsp honey
  • 1 cup finely ground almond flour
  • 115 g (4.1 oz) all-purpose flour

Toppings
almond flour
sliced almonds

Saffron almond sourdough crackers | bitterbaker.com
Creamy blue cheese… Mmm!!! is all I have to say. I think I may have said that already. Oh well.

Instructions
Mix starter, water and flour in a bowl. Cover with plastic wrap and let ferment in room temperature for 24 hours until the pre-dough is active. Crush the saffron in a mortar and add to the pre-dough along with the sea salt, honey, almond flour and all-purpose flour. Mix to a firm dough that doesn’t stick to the sides of the bowl. Cover with a kitchen towel and let rise for 2-3 hours, until double its size.

Saffron almond sourdough crackers | bitterbaker.com
They’ll be gone before you know it!

Preheat the oven to 450°F. Take out the dough on a floured surface. Cut off a little piece and roll it out to a thin (super thin!) pancake. See pictures on how to make crackers/crispbread. Move to a greased oven tray and cut into little squares when the dough is on the tray. Spray some water on the little pieces and sprinkle over almond flour or sliced almonds. Bake for 10 minutes, and let cool on a rack.

Saffron almond sourdough crackers | bitterbaker.com
Can’t wait for my next wine and cheese night with these homemade crunchy crackers!

If they have enough color after 10 minutes, but aren’t crispy enough, first bake out all the crackers, then return to the oven and dry them at 170°F for as long as it takes (although keep an eye on them so they don’t burn).

Serve with some delicious cheese!

Saffron almond sourdough crackers | bitterbaker.com
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    30 thoughts on “Saffron almond sourdough crackers

    1. Shelley C

      I am so glad you stumbled upon Sourdough Surprises, because those delicious crackers would sorely be missed. You can feel free to put the code for the linky in your post to share the other crackers baked up this month, and I really hope you’ll continue sourdough-ing together with us!

      Reply
    2. Jenni

      Delicious! I looove cheese and cracker plates with grapes, and your crackers would be an amazing addition! I am so glad that you found us and decided to join us this month! :) Great idea on how to crisp the crackers up after baking, too!

      Reply
    3. Korena

      Oh my gosh! I skipped this month’s recipe because I’ve made crackers a few times already and have never been 100% thrilled with the results, but maybe I just haven’t found the right recipe yet? Because yours look AMAZING! And the blue cheese is making my mouth water. I’m so glad you’ve joined in with the group, I will definitely look forward to seeing what you bake every month! :D

      Reply
      1. Yvonne Rogell Post author

        Maybe that’s why! :) These are amazing, I’m head over heels about saffron – and blue cheese as well, I know you’ll love them! It’s kind of making my mouth water now too, just looking at the pictures, cause these crackers are already long gone :)

        Reply
      1. Yvonne Rogell Post author

        Oh you should totally use your saffron – it’s one of my favorite spices! In Sweden we usually have it more around Christmas, but it’s so good that I love using it year round :)

        Reply

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