Sourdough Discard Crackers
This is the most reliable way to use up a surplus of starter. The acidity provides a depth of flavor that store-bought versions lack, and the process rewards patience with a satisfying crunch.
Thinness determines the crunch
If the dough is rolled too thick, the crackers will be chewy rather than crisp. Aim for paper-thin edges.
- baking sheet
- parchment paper
- rolling pin
- bench scraper or knife
What goes in.
- 1 cupsourdough starter (discard or active)
- 1 cupall-purpose flour
- 3 tbspolive oil
- 1/2 tspfine sea salt
- to tasteflaky salt and dried herbs for topping
Rolling between paper
Roll the dough directly between two sheets of parchment paper. This prevents sticking and allows you to peel the top layer off for easy scoring.
The method.
Mix the dough
Combine the starter, flour, oil, and salt in a bowl. Work it with your hands until a cohesive, stiff ball forms. It should not be sticky.
Rest
Cover the dough and let it sit for 15 minutes to allow the gluten to relax. This makes rolling much easier.
Roll thin
Place the dough between two sheets of parchment paper. Roll it out until it is roughly 1/8 inch thick. Remove the top sheet of paper.
Score
Sprinkle with herbs and flaky salt, pressing them lightly into the dough. Use a bench scraper to cut the dough into squares or rectangles before baking.
Bake
Bake at 350°F (175°C) for 20 to 25 minutes. Watch the edges; they should turn a deep amber color while the centers dry out completely.
Cool
Let them cool completely on the pan. They will crisp up further as they lose residual heat.
Other turns to take.
Seeded
Fold two tablespoons of sesame, poppy, or caraway seeds into the dough before rolling.
Cheesy
Add a quarter cup of finely grated parmesan to the flour mixture for a sharper profile.
When it doesn't go to plan.
If the center of the crackers is still soft after 25 minutes, turn off the oven and leave them inside with the door cracked for another 10 minutes.
Do not skip the scoring step; cutting them after baking results in uneven, jagged shards.
Ensure your oil is incorporated well; otherwise, the dough will be difficult to roll evenly.
The ones that keep coming up.
Can I use whole wheat flour?
Yes, but use half whole wheat and half all-purpose, as 100% whole wheat can make the dough brittle and hard to roll.
How long do they stay crisp?
Stored in an airtight container at room temperature, they will hold their texture for about a week.
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