Sourdough Durum Crackers

Something to make when you don’t feel like waiting for bread, but you want that sourdough taste.

Sourdough Durum Crackers

700 grams Durum (can be flour or fine semolina grind)

200 grams white flour

100 grams cornmeal

350 grams liquid sourdough- final feed with whole wheat or whole grain durum

60 grams extra-virgin olive oil

5 grams nigella seeds

27 grams sea salt

Mix together into stiff dough (about 60% hydration) and ferment for 2 hours.

Cut into 4 ounce pieces and roll out onto parchment paper. Cut into desired shapes and dock if desired.

Bake 350 F rotating often until golden brown.

dawn woodward

Dawn Woodward

Evelyn’s Crackers
Dawn Woodward is a grain activist, committed to putting sustainable regional grains back on our tables. She started Evelyn’s Crackers in 2008. Evelyn’s, named after her daughter, is located in Toronto, Ontario.

Dawn sources directly from Ontario farmers and millers and is constantly developing different formulas for breads, crackers, pastries, baking mixes, cookies and more. In addition to leading the production at Evelyn’s Crackers, she has taught baking at George Brown Culinary College and was a keynote speaker at the WSU Grain Gathering in Mt. Vernon, where she has lead whole grain baking workshops for the past several years. Dawn can be found behind the cracker table at the Wychwood Farmers Market every Saturday and offers her services to businesses wanting to shift to small and regional grains.