Sourdough Discard Crackers
Homemade sourdough discard crackers can be prepped in just 5 minutes and made in a wide variety of delicious flavors to mix and match with your favorite snacks. That classic, tangy sourdough flavor shines through making these a beloved use for that sourdough starter!
Ingredients
For the Sourdough Crackers:
- 200 grams sourdough starter discard see notes
- 2 tablespoons butter melted
- 1 seasoning blend see variations below
- 1/4 teaspoon fine sea salt optional, only use if your seasoning blend is salt-free
- Pinch kosher salt or sprinkling salt for the cracker topping (optional)
Seasoning Variations: CHOOSE JUST ONE
- 2 teaspoons dried Italian herb blend classic choice, will pair well with anything
- 2 teaspoons dried Mediterranean herb blend has hint of lemon and dill in the mix
- 2 teaspoons Bloody Mary mate our favorite!
- 2 teaspoons dried ranch seasoning
- 2 teaspoons custom blend of your favorite herbs see notes for suggestions
Instructions
- Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper, set it aside.
- In a large mixing bowl, stir together the sourdough starter discard, melted butter, the seasoning blend of your choice, and the fine sea salt. I only use the sea salt when using a salt-free herb blend or the crackers get too salty.
- Scrape the cracker batter onto one side of the prepared parchment paper. Use an offset spatula to spread the batter into an even and very thin layer across the paper. It is easier to spread if you start at one side of the pan and sweep your spatula across from the first side to the other, rather than trying to spread it out from the center in two directions.
- Bake the crackers for 10 minutes. Use a pizza wheel to score the crackers (see the post above for visual reference.) Continue to bake the crackers for 20 minutes or until golden brown and crispy. We prefer to leave ours just this side of chewy but you can bake them until completely firm and crispy if you prefer.
- NOTE: Your baking time may differ if you are using room temperature vs. chilled sourdough starter as well as how thick or thin you spread the cracker batter. A good rule of thumb is to start with the initial 20 minutes and add baking time in 5 minute increments as needed to get the color and texture you desire.
- Let the crackers cool for 5 - 10 minutes. Then break them along the scoring lines and store in an airtight container for up to 5 days.