Littlefoot Local Sourdough Crackers

Lovingly created by hand at Littlfoot Local in Wanerie, these crispy crackers are made from scratch and loaded with local ingredients.
Whole wheat four is sourced from Willgrow farm in Gingin.
Filtered rainwater is added to create "Willow", my sourdough 'mother' full of sweet buttery aromas.
A generous amount of WA butter, a touch of WA Whole Rye flour, a dash of Lake Deborah salt, Littlefoot Local seasonal herbs and more Willgrow whole wheat flour is kneaded together with Willow to form a dough.
The sourdough is then left to mature in the fridge for up to 12 hours.
It is then hand rolled to a perfect thickness, cut and baked to a buttery crisp with Regan's Ridge Organic Olive Oil and a sprinkle of sesame seeds and salt.