Sourdough Discard Crackers
This is how you use up that extra jar of starter crowding your fridge. The goal is a snap-brittle texture that holds up to cheese or dips without shattering into dust.
Thinness is your only goal.
If the dough is rolled too thick, the crackers will be chewy rather than crisp. Aim for the thickness of a playing card.
- parchment paper
- rolling pin
- baking sheet
- pizza cutter
What goes in.
- 1 cupactive or discard sourdough starter
- 1 cupall-purpose flour
- 3 tbspolive oil
- 1/2 tspsea salt, plus extra for topping
- 1 tbspfresh rosemary, finely chopped (optional)
Rolling on parchment
Roll the dough directly onto a sheet of parchment paper. It prevents sticking and allows you to move the thin dough to the baking sheet without tearing it.
The method.
Mix the dough
Combine the starter, flour, oil, salt, and herbs in a bowl. Stir until a uniform, stiff ball forms. It should not be sticky; add a tablespoon of flour if it clings to your fingers.
Chill
Wrap the dough and let it rest in the fridge for 15 minutes. This relaxes the gluten and makes rolling significantly easier.
Roll thin
Divide the dough in two. Place a portion on parchment paper and roll until it is nearly transparent. You want an even surface across the entire sheet.
Score
Use a pizza cutter to score the dough into squares or rustic shards. Prick each cracker with a fork to prevent bubbling in the oven.
Bake
Brush lightly with water and sprinkle with extra salt. Bake at 350°F (175°C) for 15 to 20 minutes until the edges are deep gold and the centers are firm.
Other turns to take.
Everything Bagel
Brush the dough with an egg white wash before baking and coat heavily with everything bagel seasoning.
Seed-Heavy
Fold two tablespoons of sesame, poppy, or flax seeds into the dough during the mixing stage for added crunch.
When it doesn't go to plan.
If the center of the sheet bakes slower than the edges, pull the edges off once browned and return the center to the oven for 2-3 more minutes.
Let the crackers cool completely on a wire rack; they continue to crisp up as they lose moisture.
Store in an airtight container at room temperature; they stay crisp for up to a week.
The ones that keep coming up.
Can I use discard straight from the fridge?
Yes. The temperature of the starter does not affect the final crispness of the cracker.
Why are my crackers chewy?
They were likely rolled too thick or pulled from the oven before the moisture was fully baked out.
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