1/2 cup of discard from sourdough starter (200g)
3 Tablespoons of sesame seeds (toasted or untoasted)
2 Tablespoons of black sesame seeds
3 Tablespoons of pumpkin seeds
3 Tablespoons of hemp seeds
1/4 teaspoon of fine sea salt (1g) mixed in
1/4 teaspoon of fine sea salt (1g) use to top the crackers
Preheat the oven to 325 F and put a rack in the middle of the oven. Prepare a baking sheet with parchment paper. Mix seeds and starter and spread in an even and thin layer on the baking sheet. Sprinkle with salt.
Bake for 10 minutes. Remove the sheet from the oven and score the crackers with a knife or pizza cutter. Put them back in the oven for 20-30 minutes. You are looking for a golden brown color.
Cool completely before storing in an airtight container.