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Golden brown homemade sourdough discard crackers in a bowl—perfect for charcuterie boards or as a substitute for store-bought crackers.
Stephanie

Thin and Crispy Sourdough Discard Crackers

These thin and crispy sourdough discard crackers are a great way to use up your unfed sourdough starter, especially if you're looking for an easy recipe that doesn’t require a long ferment and only takes a few basic ingredients.
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Prep Time 5 minutes
Cook Time 24 minutes
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup 240g sourdough starter discard (or active starter)
  • 2 tablespoons melted butter or olive oil
  • ¼ teaspoon fine sea salt
  • 1 tablespoon fresh rosemary finely minced
  • 1 ½ teaspoons fresh thyme or ½ teaspoon dried thyme

Method
 

  1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper. In a bowl, stir together sourdough discard, melted butter or oil, salt, rosemary, and thyme.
  2. Place all ingredients in a bowl: sourdough discard, melted butter or oil, salt, rosemary, and thyme.
  3.  Stir the ingredients and make sure they are all thoroughly combined.
  4. Place a piece of parchment paper on a baking sheet, and pour the cracker dough onto it. Then spread the dough thinly and evenly. Using an offset spatula can help spread it thin. You want it in a thin layer but NOT translucent. This will cause a crumbly cracker.
  5. Sprinkle with a pinch of flaky salt or extra herbs if desired.
  6. Bake for 10 minutes, then remove and score the crackers with a knife or a pizza cutter into squares. (DO NOT SKIP) Place the crackers back into the oven and bake for an additional 15-20 minutes or until they are golden brown and crisp.
  7. Let the crackers cool completely on a cooling rack before breaking into pieces.

Notes

Tips

    • For best results mince the rosemary very finely so the texture is pleasant throughout the crunchy crackers.
    • I fed my sourdough starter with all purpose flour for this sourdough discard cracker recipe, however I have made this recipe using hard white milled wheat, and it turned out beautifully. Just keep in mind that if you are going to use a whole grain flour then the crackers will be a bit darker in shade.
    • Optional topping: flaky sea salt, more fresh herbs, bagel seasoning, white sesame seeds, black sesame seeds, or poppy seeds.
    • Make sure that you score the dough 10 minutes after baking so that you have a uniform cracker when they are ready.