Peter's Yard sourdough crackers are clean artisanal crackers with no problematic ingredients or seed oils. The original uses multiple organic flours, milk, honey, and active sourdough culture. DIY is worthwhile for ingredient control, fresher flavor, and eliminating commercial preservatives.
Based on: Peter's Yard Original Sourdough Crackers
· Makes approximately 72 crackers
· Serving: 1 cracker (matching original)
Why This Recipe is Seed Oil Free
Commercial Peter's Yard Original Sourdough Crackers from Peter's Yard often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Peter's Yard Original Sourdough Crackers may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic rye flour
200g (about 1.5 cups) · Bob's Red Mill Organic Dark Rye Flour
Provides dense, earthy flavor and hearty texture characteristic of European-style crackers
Organic all-purpose wheat flour
180g (about 1.25 cups) · King Arthur Organic Unbleached All-Purpose Flour
Creates structure and gluten development for proper cracker texture and rollability
Adds nutty flavor, fiber, and rustic texture complexity
Active sourdough starter
60g (about 4 tablespoons) · Homemade or King Arthur Sourdough Starter (fed with organic flours)
Provides tangy fermented flavor and natural leavening for light, airy texture
Organic whole milk
80ml (about 1/3 cup) · Horizon Organic Whole Milk
Creates tender texture, rich mouthfeel, and beautiful golden browning during baking
Raw organic honey
15g (about 1 tablespoon) · Wholesome Raw Unfiltered Honey
Subtle sweetness, aids browning, and helps bind the dough
Fine sea salt
6g (about 1 teaspoon) · Redmond Real Salt Fine
Enhances all flavors and provides essential mineral content
Active dry yeast
2g (about 0.5 teaspoon) · Red Star Active Dry Yeast
Works with sourdough for additional gentle leavening and flavor development
Instructions
Step 1. In a large mixing bowl, whisk together 200g rye flour, 180g all-purpose flour, 120g whole wheat flour, and 6g salt until evenly combined. The multi-flour blend creates the signature complex flavor - don't skip any flour type as each contributes essential characteristics.
Step 2. In a small bowl, dissolve 15g honey in 80ml warm milk (around 100°F). Whisk until honey is completely dissolved, then sprinkle 2g active dry yeast over the surface. Let stand for 5-8 minutes until foamy - this proves the yeast is active and will prevent flat crackers.
Step 3. Add 60g active sourdough starter to the milk mixture and whisk until smooth. The starter should be at peak activity (doubled and bubbly) for best flavor. If your starter is refrigerated, bring to room temperature and feed 4-6 hours before use.
Step 4. Pour the wet ingredients into the flour mixture and stir with a wooden spoon until a shaggy dough forms. Turn onto a clean work surface and knead for 8-10 minutes until the dough becomes smooth and slightly elastic. The dough will be firmer than bread dough but should not crack when pressed.
Step 5. Place dough in an oiled bowl, cover with damp cloth, and let rise in a warm spot for 2-3 hours until doubled. The combination of yeast and sourdough creates a gentle, flavorful fermentation. Preheat oven to 400°F (200°C) during the last 30 minutes of rising.
Step 6. Divide dough into 4 equal portions. On a lightly floured surface, roll each portion paper-thin (about 1-2mm thick) - the thinner, the crispier. Cut into 3x2 inch rectangles using a sharp knife or pizza cutter. Transfer to parchment-lined baking sheets, spacing crackers 0.5 inch apart.
Step 7. Prick each cracker 6-8 times with a fork to prevent puffing. Bake for 12-15 minutes until golden brown and completely crisp. Cool on wire racks for 10 minutes before storing. Properly baked crackers should snap cleanly when broken.
Storage
Store in airtight containers for up to 2 weeks. Layer between parchment paper to prevent sticking. For longer storage, freeze for up to 3 months. Recrisp in 300°F oven for 3-4 minutes if needed.
Cost Comparison
Cost per serving (homemade)$0.04
Cost per serving (store-bought)$0.25
Savings84%
Massive savings due to bulk ingredient purchases and elimination of commercial markup. Initial investment in organic flours pays off after 3-4 batches.