Sourdough Discard Crackers
When you have a jar of discard cluttering the fridge, this is the most effective way to clear it out. You want a dough that behaves more like a pie crust than a bread loaf, prioritizing shatter over chew.
Consistency is your primary obstacle.
Because starter hydration varies, start with the dry measurements and add the flour gradually until the dough feels like firm playdough. If it sticks to your fingers, add a tablespoon of flour at a time.
- rolling pin
- parchment paper
- baking sheet
- pizza cutter or knife
What goes in.
- 1 cupsourdough starter (discard, room temperature)
- 1 cupall-purpose flour
- 3 tbspunsalted butter, melted
- 1/2 tspsea salt
- 1 tspdried herbs (rosemary or thyme)
Roll directly on the parchment
Roll the dough between two sheets of parchment paper to achieve a uniform thickness of 1/8 inch without the dough sticking to your pin.
The method.
Mix the dough
Combine the starter, flour, melted butter, salt, and herbs in a bowl until a shaggy ball forms. Knead it against the side of the bowl for two minutes until smooth.
Rest
Wrap the dough in plastic or cover the bowl and let it sit at room temperature for 15 minutes to relax the gluten; this prevents the dough from snapping back while you roll.
Roll
Place the dough between two sheets of parchment paper. Roll from the center outward, maintaining an even 1/8 inch thickness across the entire sheet.
Score
Remove the top parchment sheet. Use a pizza cutter to score the dough into your desired shapes. Do not separate them yet; they will snap apart naturally after baking.
Bake
Slide the parchment onto a baking sheet and bake at 350°F (175°C) for 20-25 minutes. Watch for the edges to turn a deep, golden brown, which indicates the moisture has evaporated.
Other turns to take.
Seeded
Press sesame, poppy, or sunflower seeds into the dough surface right before the final roll.
Cheesy
Fold 1/4 cup finely grated Parmesan into the initial mix for a sharper bite.
When it doesn't go to plan.
If the center of the crackers stays soft while the edges burn, lower your oven to 325°F and bake for an additional 5-8 minutes.
Dock the dough with a fork before baking to prevent large bubbles and ensure a flat cracker.
Store in an airtight container once completely cool to maintain crunch.
The ones that keep coming up.
Does my starter need to be active?
No, this is a perfect use for cold, inactive discard.
Can I use whole wheat flour?
Yes, but it will be denser and require a slightly longer bake time.
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