Martha Levie's Sourdough Flaxseed Crackers

Martha Levie's Sourdough Flaxseed Crackers

Flaxseed Sourdough Crackers

April 28th is #CrackerDay, which celebrates humble, salty flat biscuits that in American English we call crackers. In the USA, the name “cracker” most often refers to salty or savory biscuits, but in Britain, crackers might be less salty and called water biscuits or savory biscuits, both of which were born out of necessity for food that would keep well on naval vessels centuries ago.

But then there are a host of other Cracker Days in the American South that celebrate rodeo traditions. These events showcase and recognize Cracker Horses, a Spanish breed most often breed in Florida. They got their name from the cowboys who ride them that use a whip to round up cattle; the whip is snapped making a cracking sound.

But this year, on April 28th, there is an unusual convergence of Cracker Days. While many of us will praise the humble round, rectangular, triangular, or irregular biscuit, folks in Volusia County Florida will be celebrating their 72nd Annual Cracker Day Rodeo.

“In almost every month of the year, there’s a Cracker Day somewhere in Florida with ‘cracker activities’: bluegrass music, barbeques, quilting, crafts, storytelling, horse riding. Someone from Florida hearing of Cracker Day may well think of the back-country folks activity day. While there are different theories guessing as to why these people were called ‘crackers’, none of them sadly touch on crackers, as in the biscuit.”—Tafilah Yusof at

Either way, today is a good day to highlight sourdough crackers by making and baking a batch. And honestly, nothing could be easier to make than these crackers built on a base of sourdough discard.

Make your own delicious crackers that are nutritious, easily digested, and made with just sourdough starter, flour, butter, honey, flax seeds, and salt.


Serving Size:
24 crackers or 6 servings
Preparation: 15 min
Fermentation: 8–12 hours
Baking: 20 min


  • ½ cup | 113g Butter
  • 1½ cups | 360g Sourdough Starter
  • 2 cups | 260g All-purpose, white flour
  • ⅓ cup |113g Honey
  • 1 tsp | 6g Salt
  • ¼ cup | 37g Flaxseeds


  1. Mix all ingredients and allow it to sit overnight (or 8+ hours). 
  2. With a pastry roller, roll the dough out on a well-greased cookie sheet to desired thickness.
  3. Divide the dough in half, and shape each half into a flattened circle.
  4. Cut into squares with a pizza cutter.
  5. Bake for 20 minutes at 350°F (175 °C). Check often since not all ovens deliver the same heat.
  6. Crackers are done when light brown.
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