Sourdough discard contains 40% more wild yeast than fresh starter, making these crackers naturally tangy and crispy.
Sourdough Discard Crackers
Transform your sourdough discard into a crunchy delight with these irresistible crackers! Featuring just a handful of ingredients like fresh herbs and a sprinkle of sea salt, these homemade snacks are simple to whip up and bursting with flavor. Perfect for dipping or enjoying on their own, they’ll have your taste buds dancing with joy!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 10g (~1T) of melted butter (or EVOO) (0.7 tbsp)optionalextra-virgin olive oil
📦Other(2)
- 100g (~1/2c) of sourdough discard (3.53 oz)
- desired toppings (salt, everything but the bagel seasoning, parmesan cheese, garlic powder)optional
👨🍳 Instructions
- 1
For every 100 grams of sourdough discard, mix with 10 grams of melted butter or extra-virgin olive oil.
- 2
Spread thin on a parchment-lined baking sheet and add desired toppings.
- 3
Bake at 325°F for 5 minutes, then cut into crackers.
- 4
Return to the oven for 20-30 more minutes until golden brown.
💡 Pro Tips
- ✓Roll the discard mixture to exactly 1/8-inch thickness using guide sticks because thinner crackers burn before dehydrating while thicker ones stay chewy in the center.technique1/8-inch thickness
- ✓Add 2-3 grams of salt per 100 grams of discard to enhance flavor and draw out moisture, creating better structural integrity during baking.ingredient2-3% salt ratio
- ✓Score the crackers immediately after the first 5-minute bake while the surface is set but not hardened, as cutting later causes cracking and uneven breaks.timingAfter 5 minutes
- ✓Use a pizza stone or inverted sheet pan preheated for 15 minutes to create bottom heat that prevents soggy crackers and reduces total bake time by 5-8 minutes.equipment15 minutes preheat
- ✓Test doneness by tapping the center cracker - it should sound hollow and register 8-10% moisture content, indicating proper dehydration for maximum crispness.technique8-10% moisture
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Sourdough discard contains 40% more wild yeast than fresh starter, making these crackers naturally tangy and crispy.
Sourdough Discard Crackers
Transform your sourdough discard into a crunchy delight with these irresistible crackers! Featuring just a handful of ingredients like fresh herbs and a sprinkle of sea salt, these homemade snacks are simple to whip up and bursting with flavor. Perfect for dipping or enjoying on their own, they’ll have your taste buds dancing with joy!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 10g (~1T) of melted butter (or EVOO) (0.7 tbsp)optionalextra-virgin olive oil
📦Other(2)
- 100g (~1/2c) of sourdough discard (3.53 oz)
- desired toppings (salt, everything but the bagel seasoning, parmesan cheese, garlic powder)optional
👨🍳 Instructions
- 1
For every 100 grams of sourdough discard, mix with 10 grams of melted butter or extra-virgin olive oil.
- 2
Spread thin on a parchment-lined baking sheet and add desired toppings.
- 3
Bake at 325°F for 5 minutes, then cut into crackers.
- 4
Return to the oven for 20-30 more minutes until golden brown.
💡 Pro Tips
- ✓Roll the discard mixture to exactly 1/8-inch thickness using guide sticks because thinner crackers burn before dehydrating while thicker ones stay chewy in the center.technique1/8-inch thickness
- ✓Add 2-3 grams of salt per 100 grams of discard to enhance flavor and draw out moisture, creating better structural integrity during baking.ingredient2-3% salt ratio
- ✓Score the crackers immediately after the first 5-minute bake while the surface is set but not hardened, as cutting later causes cracking and uneven breaks.timingAfter 5 minutes
- ✓Use a pizza stone or inverted sheet pan preheated for 15 minutes to create bottom heat that prevents soggy crackers and reduces total bake time by 5-8 minutes.equipment15 minutes preheat
- ✓Test doneness by tapping the center cracker - it should sound hollow and register 8-10% moisture content, indicating proper dehydration for maximum crispness.technique8-10% moisture