Sourdough Discard Crackers
You don't need a formal recipe to use up your discard, but you do need to understand the moisture content of your starter. These crackers rely on the oven to drive out that moisture, leaving behind a shattered, buttery snap.
Watch the thickness of your roll
The thinner you roll the dough, the better the final texture. If the dough feels too sticky to move, chill it for twenty minutes before rolling.
- baking sheet
- parchment paper
- rolling pin
- bench scraper
What goes in.
- 1 cupsourdough starter discard (unfed)
- 1 cupall-purpose flour
- 4 tbspunsalted butter, melted
- 1/2 tspsea salt
- 1 tspdried rosemary or sesame seeds (optional)
Rolling directly on parchment
Roll the dough out between two sheets of parchment paper. This prevents sticking and allows you to transfer the thin sheet to the pan without it tearing.
The method.
Combine
Whisk the starter, melted butter, salt, and herbs in a bowl. Add the flour and stir until a shaggy, firm dough forms.
Chill
Form the dough into a flat disc, wrap it, and refrigerate for 30 minutes to make it easier to handle.
Roll
Preheat your oven to 375°F (190°C). Place the dough between two sheets of parchment paper and roll until it is roughly 1/16-inch thick.
Score
Peel off the top sheet of paper. Use a knife or pizza cutter to score the dough into squares or rustic shards.
Bake
Slide the parchment onto a baking sheet. Bake for 15–20 minutes, rotating the pan halfway through, until the edges are dark brown and the centers are firm.
Other turns to take.
Everything Bagel
Brush the top with a tiny amount of water and heavily coat with everything bagel seasoning before rolling once more to embed the seeds.
Cheesy
Fold in a quarter-cup of finely grated aged cheddar or parmesan into the dough during the mixing step.
When it doesn't go to plan.
If the crackers come out of the oven a bit soft, place them back in a turned-off oven for 10 minutes to dry out further.
Use a fork to prick each cracker before baking to prevent large air bubbles from puffing up.
Always use your discard at room temperature so the butter does not solidify instantly when mixed in.
The ones that keep coming up.
Can I use fed starter?
Yes, but it will cause the crackers to puff up more like pita bread. Unfed discard yields a crispier, denser cracker.
How long do they last?
They stay fresh for up to two weeks if kept in an airtight container at room temperature.