Have extra sourdough starter? Try these sourdough discard crackers!
The first time I attempted these sourdough discard crackers they were…. not my favorite. To see they array of faces they resulted in, check out this video:
But with a few key adjustments, I think these crackers were much more successful. They’re nice and crisp, customizable to whatever flavor profile you’re feeling that day, and have just a hint of that classic sourdough funk.
Have even more discard than you know what to do with? Check out these Sourdough Discard Cinnamon Apple Muffins.
A few notes:
- The sourdough discard: The discard I use for this recipe is what I collect in my fridge after feeding my starter which means it was a little old and a little funky. If you use fresh discard or feed your starter to create the necessary discard amounts for this recipe, the flavor will be much more tame. In that case, don’t add the flour and water and instead bump up the discard amount to 200g.
- The toppings: I’ve tried these with both rosemary and sesame seeds so far and think both flavor profiles worked great. I encourage you to experiment and add whatever spices in your cabinet, fresh herbs, or cheeses pique your interest.
- The tools: While I do think an offset spatula and a pizza cutter make the cracker making process much easier, you can make do without them. A spoon or rubber spatula will spread out the mixture just fine and a sharp knife will easily score the cracker sheet. For a more rustic look, you can simply break the sheet into pieces with your hands!
Sourdough Discard Crackers
Got leftover sourdough discard? Make these super easy crackers! Crispy and tangy, these will be a great addition to any charcuterie board.
Equipment
- Offset Spatula
- Pizza Cutter
Ingredients
- 100 g Sourdough discard
- 50 g Flour
- 50 g Water
- 2 Tbsp Butter melted
- 1/4 tsp Salt
- 2 tsp Flavor of choice Rosemary, Sesame seeds, Herbs de Provence, etc.
- Extra salt and flavoring to sprinkle on top
Instructions
- Preheat the oven to 325℉ and line a baking sheet with parchment paper.
- Add your sourdough discard, flour, water, melted butter, salt, and flavor of choice to a bowl. Mix until well combined.100 g Sourdough discard, 50 g Flour, 50 g Water, 2 Tbsp Butter, 1/4 tsp Salt, 2 tsp Flavor of choice
- Pour onto the parchment lined baking sheet and spread out into a thin layer using an offset spatula. Sprinkle a little more salt and your flavoring of choice on top.Extra salt and flavoring to sprinkle on top
- Bake for 10 minutes. Remove from the oven and score into your desired cracker shape using a pizza cutter.
- Bake for an additional 20-30 minutes or until the crackers are golden brown. Let cool and then break the sheet apart into individual crackers to serve or store.
