| No images? Click here  Sourdough Rye Crackers With Coriander and Fennel Crackers are the go-to option for many bakers looking to use up excess sourdough starter. They should be forgiving and shouldn’t demand much thought. In this recipe, rye flour serves as a foundation for nutty, earthy flavors. Sparkling white wine like Champagne or cava adds both sweetness and a fruity kick to the crackers that play nicely with the funky sourness of the starter (if you don't have the wine, a sparkling cider could work, too). Cracked coriander reinforces citrus and sweet notes while the subtle licorice flavor of fennel seed sneaks up on you with each bite. The resulting crackers are thin, shatteringly crisp, and feature a dark, caramel color. They’re salty, sweet, and lightly tart—perfect for a cheeseboard. And because you bake them in large sheets, they can be broken into various sizes to suit your entertaining or snacking needs. More from-scratch snacks 
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