Sourdough Discard Crackers

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Course Appetizer, Snack

Keyword sourdough discard crackers

Prep Time 10

Cook Time 25

Calories 175

Author Jodie Randolph

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!

Nutrition