I use our sourdough to make crackers ... usually one small loaf is all that is needed to keep our supplies going for a good few weeks depending on what we are eating at the time, and if we are entertaining.

You can use any uncut loaf you like, but it works best with a "solid" type of loaf like a sourdough, whether that is white, wholemeal, rye, or any other combination.

These crackers keep for a long time in a sealed container ... we usually consume them well within 6 to 8 weeks, but I do believe they will keep longer, and if necessary they can be refreshed in the oven for just a few minutes.

Cooking time will largely depend on how thick you cut the slices ... individual pieces will also cook at slightly different times as it is hard to ensure all slices have been cut the same thickness as you are doing this by hand. A good bread knife is almost compulsory for this, as it will definitely help keep your slices fairly consistent.

The crackers are great to have for lunch with some light toppings, to serve with dips, as part of an antipasto platter, or even broken into pieces and scattered over salads for a crisp texture. Traditionally crackers like this would be sprinkled with a little olive oil before baking, and in some cases rubbed with a clove of garlic too ... but I like to keep them plain and simple for home use.