Sourdough enthusiasts rejoice! There are many great ways to use up your sourdough discard so that you don’t let it go to waste. Try out these sourdough discard crackers for an easy healthy snack that you can customize in so many ways!
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Health Benefits of Sourdough Discard Crackers
Sourdough discard, which is the portion of sourdough starter that is removed and discarded during the feeding process, is often considered a byproduct. However, it still retains some nutritional benefits. Here are a few health-related aspects to consider when it comes to sourdough discard:
- Probiotics: Sourdough starter is a fermented product, and fermentation involves the activity of beneficial bacteria and yeasts. These microorganisms can have probiotic properties, which means they might be good for your gut health. Probiotics can help balance the gut microbiota, aid in digestion, and support the immune system.
- Digestibility: The fermentation process in sourdough involves the breakdown of certain compounds, such as phytic acid, which can inhibit the absorption of nutrients. Sourdough fermentation may make certain nutrients more easily digestible and accessible to the body.
- Reduction in Gluten Content: Sourdough fermentation has been shown to reduce the gluten content in bread. While this doesn’t make sourdough gluten-free, some people with mild gluten sensitivities report being able to tolerate sourdough bread better than bread made with commercial yeast. The gluten proteins in sourdough are partially broken down during the fermentation process, potentially making it easier to digest for some individuals.
- Potential Prebiotic Content: Some of the fibers in the flour used to feed sourdough starter could potentially act as prebiotics, which are substances that promote the growth and activity of beneficial gut bacteria.
- Reduced Phytates: Phytic acid, found in many grains and legumes, can bind minerals and reduce their absorption in the human body. Fermentation, as in the sourdough process, can break down phytic acid, making minerals more bioavailable.
It’s important to note that the health benefits mentioned above are related to the sourdough starter itself, not just the discard. The discard, being a part of the starter, would retain some of these properties, albeit potentially in lower concentrations. To take a more in-depth look at the health benefits of sourdough bread, check out this article.
Why make sourdough discard crackers?
- Making crackers from sourdough discard is a great way to minimize waste. Not only are you using up accumulated discard, rather than tossing it out, but you’re also minimizing the amount of packaging you would waste by throwing away the plastic or foil baggies that crackers come in. Not to mention the boxes. All around, you’re consuming less and therefore wasting less.
- Create a tasty snack quickly. Need something to dip in your homemade hummus? In less than 30 minutes, you can whip up these versatile crackers without having to run to the store!
- Variety and creativity. I love playing with seasonings. Although Rosemary and Thyme are my go-to’s, you could play around with everything seasoning or create your own blend! It keeps things from getting boring and you get to explore your creativity.
- Freshness. As opposed to store bought crackers, that might be sitting on the shelves for months, you’re baking your own warm and crispy crackers as you consume them, it doesn’t get much fresher than that!
- Control your ingredients. Most store bought crackers contain seed oils or other additives that may not be the best for health. Making your own sourdough discard crackers allows you to control the ingredients and eliminate any that don’t serve your health.
Ingredients
- 200g sourdough discard (1 cup)
- 100g all-purpose flour (1 cup)
- 30g olive oil (2 tbsp)
- sea salt (to taste)
- black pepper (to taste)
- dried herbs (such as thyme, rosemary, or oregano, optional for flavor)
Instructions
Preheat your oven: Preheat your oven to 350°F (175°C).
Mix the ingredients: In a mixing bowl, combine the sourdough discard, all-purpose flour, olive oil, salt, pepper, and dried herbs if using. Mix the ingredients together until a dough forms. If the dough is too sticky, you can add a little more flour until it’s manageable.
Roll out the dough: On a piece of parchment paper or silicone mat, roll out the dough thinly. Aim for about 1/16 to 1/8 inch thick. Thinner crackers will be crispier. You can use a rolling pin or just your hands (which is what I prefer). After the dough has reached the edges, slide onto a baking sheet.
Bake the dough for around 10 minutes.
Take the crackers out of the over to score them. Use a pizza cutter or a sharp knife to cut the rolled-out dough into your desired shapes. Traditional rectangles or squares work well, but you can get creative with cookie cutters for different shapes.
Place back in the oven for an additional 10-15 minutes to allow crackers to cook the rest of the way and get crispy and golden brown. Keep a close eye on them, as baking time can vary based on thickness. For me, the edges tend to cook the fastest.
Cool: Remove the crackers from the oven and let them cool on a wire rack. They will continue to crisp up as they cool.
Store: Once completely cooled, store the sourdough discard crackers in an airtight container at room temperature. They should stay fresh for up to a week, but they are best enjoyed fresh!
Feel free to experiment with additional seasonings or toppings like sea salt flakes, sesame seeds, or grated cheese before baking. I love a recipe with options!
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Equipment
Ingredients
- 200 grams ¾ cup sourdough starter (unfed)
- 100 grams ¾ cup – All-purpose flour
- 7 grams 1 tsp high quality sea salt
- 30 grams 2 tbsp olive oil can use unsalted butter at room temperature
- Seasoning I like rosemary and sea salt but feel free to experiment!
Instructions
- Preheat your oven: Preheat your oven to 350°F (175°C).
- Mix the ingredients: In a mixing bowl, combine the sourdough discard, all-purpose flour, olive oil, salt, pepper, and dried herbs if using. Mix the ingredients together until a dough forms. If the dough is too sticky, you can add a little more flour until it’s manageable.
- Roll out the dough: On a floured surface, roll out the dough thinly. Aim for about 1/16 to 1/8 inch thick. Thinner crackers will be crispier.
- Cut into shapes: Use a pizza cutter or a sharp knife to cut the rolled-out dough into your desired shapes. Traditional rectangles or squares work well, but you can get creative with cookie cutters for different shapes.
- Arrange on baking sheets: Place the cut-out crackers onto baking sheets lined with parchment paper or a silicone baking mat. It's okay if they are close together, but they shouldn't be touching.
- Bake: Bake in the preheated oven for 15-20 minutes or until the crackers are golden brown and crispy. Keep a close eye on them, as baking time can vary based on thickness.
- Cool: Remove the crackers from the oven and let them cool on a wire rack. They will continue to crisp up as they cool.
- Store: Once completely cooled, store the sourdough discard crackers in an airtight container at room temperature. They should stay fresh for up to a week, but they are best enjoyed fresh!
- Feel free to experiment with additional seasonings or toppings like sea salt flakes, sesame seeds, or grated cheese before baking. Enjoy your homemade sourdough discard crackers!
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