Sourdough Ecuadorian Ceviche-Inspired Seafood and Lime Crackers

Steps

1. 1

   Mix dough and rest

   • In the bowl of a stand mixer (or a medium mixing bowl), combine the active sourdough starter (1 cup / 240 ml), bread flour (1.5 cups / 180 g), and fine sea salt (¾ teaspoon / 4 g).
   • If using a stand mixer, attach the dough hook and mix on medium speed for 8–10 minutes until the dough comes together into a smooth, elastic mass.
   • If mixing by hand, stir vigorously with a wooden spoon for 12–15 minutes until the dough is cohesive and slightly tacky.
   • Cover the bowl with a damp kitchen towel and let rest at room temperature for 8 hours or overnight.
   • The dough will rise slightly and develop a subtle fermented aroma.

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   Ready when: Dough is slightly risen and smells pleasantly sour

   Tip: This long, cool fermentation without added yeast relies on the starter's natural culture and develops complex flavor without over-rising.

2. 2

   Add seafood and spices

   • Transfer the fermented dough to a clean work surface.
   • Sprinkle the dried shrimp (½ cup / 55 g), lime zest (2 tablespoons / 12 g), fresh cilantro (¼ cup / 15 g), ground cumin (¾ teaspoon / 1.5 g), and black pepper (¼ teaspoon / 0.5 g) over the dough.
   • Gently knead by hand for 3–4 minutes, folding the dough over itself repeatedly to distribute the ingredients evenly throughout.
   • Work carefully so the shrimp fragments stay intact rather than crushing into dust.
   • Drizzle the olive oil (2 tablespoons / 30 ml) over the dough and knead for another 1–2 minutes until the oil is fully incorporated and the dough feels silky.

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   Ready when: All ingredients are evenly distributed throughout the dough with no dry patches

   Tip: Pat the cilantro leaves dry with a paper towel before chopping—excess moisture can make the dough sticky and the herbs less evenly distributed.

3. 3

   Divide into portions

   • Divide the dough into two equal portions (about 6.5 oz / 185 g each).
   • Shape each portion into a rough ball and place on a separate piece of parchment paper.
   • Cover both loosely with plastic wrap and let rest for 15 minutes at room temperature.
   • This brief rest relaxes the gluten, making the dough easier to roll out without snapping back.

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   Ready when: Dough is slightly softer and easier to manipulate

4. 4

   Roll thin and transferOven 375°F / 190°C

   • Preheat the oven to 375°F (190°C).
   • Working with one dough portion at a time, place it on a lightly floured work surface.
   • Using a rolling pin, roll the dough into a thin sheet approximately ⅛ inch (3 mm) thick and roughly 12×10 inches (30×25 cm).
   • The dough should be thin enough to be almost translucent in places.
   • Carefully transfer the rolled dough onto the parchment-lined baking sheet, patching any tears with a small piece of dough from the edge.
   • Repeat with the second dough portion, placing it on the second baking sheet.

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   Ready when: Dough is uniformly thin and translucent, roughly the size of a standard baking sheet

   Tip: If the dough springs back and won't roll thin easily, let it rest under a towel for 5 minutes and try again. Rolling between two sheets of parchment can reduce sticking and make transfer easier.

5. 5

   Score and season

   • Using a dough scraper or bench knife, lightly score each sheet of dough into 24 roughly equal rectangles (about 2×2.5 inches / 5×6.5 cm), cutting most of the way through but not severing the dough completely—this allows crackers to break apart cleanly after baking.
   • Lightly brush or spray the top of each sheet with a thin coating of olive oil (about 1 teaspoon per sheet).
   • If desired, sprinkle a light layer of fleur de sel or coarse sea salt over the top.

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   Ready when: Surface is scored into sections and lightly moistened with oil

   Tip: Don't oversaturate with oil—too much will make the crackers greasy rather than crisp. A light mist from a spray bottle gives the most even coating.

6. 6

   Bake until goldenOven 375°F / 190°C

   • Place both baking sheets into the preheated 375°F (190°C) oven on the upper and middle racks.
   • Bake for 20–25 minutes, rotating the sheets front-to-back and swapping rack positions halfway through (around the 12-minute mark) to ensure even browning.
   • The crackers are done when the edges begin to turn deep golden brown and the surface has lost its damp appearance.
   • The thinner sections should be crispy, and the thicker sections should feel firm when pressed.

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   Ready when: Edges are deep golden brown, surface is dry, and crackers feel firm when pressed

   Tip: If one sheet is browning faster than the other, tent it loosely with foil to slow browning. Watch closely in the final 5 minutes—they can go from golden to burnt quickly.

7. 7

   Cool and break apartOven 375°F / 190°C

   • Remove the baking sheets from the oven and let the crackers cool on the sheets for 5 minutes.
   • While still slightly warm, break the dough along the scored lines into individual crackers, using a dough scraper or your hands to separate them cleanly.
   • If the dough has cooled too much and won't break easily, return the sheet to the 375°F (190°C) oven for 2 minutes to warm it slightly.
   • Transfer the broken crackers to a wire cooling rack and let them cool completely to room temperature, about 15–20 minutes.
   • As they cool, they will continue to crisp up.

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   Ready when: Crackers are cool to the touch and snap cleanly when bent

   Tip: Breaking the crackers while warm keeps the scored lines clean and prevents cracking unevenly. If they cool before you can break them, a brief warm-up works perfectly.