Lisa George
I love a good cracker. It needs to be crunchy and crisp, light yet study full of flavor with a good sprinkling of flaky sea salt. There’s this brand of crackers that Mike and I always buy – we call them tickets because that’s what Mike thinks they look like. They’re usually found in the cheese/deli section of the grocery store and I am so addicted to them. We usually go through a package every month or so but now that I’ve started to make crackers at home, they are a thing of the past.
These sturdy sourdough flatbread crackers are perfect for dipping, eating with cheese, or just snacking on. They’re super crunchy and have a nice hint of breadiness from the sourdough. You can make them plain or with herbs. The ones pictured here have rosemary in them but personally I prefer them plain, kind of like a blank slate to go with whatever I’m having them with.
What are sourdough discard crackers?
Sourdough discard crackers are crackers made with sourdough discard – that is, the stuff that you’re taking away from your sourdough starter when you feed it. Sourdough discard is essentially flour and water with a little bit of salt. When you mix it up with extra flour and a bit of fat it turns into a dough that bakes up thin, crispy, and delicious. Sourdough discard crackers a perfect no-waste option for your extra sourdough discard.
What do sourdough discard crackers taste like?
They’re thin and incredibly crispy with a bit of tang from the sourdough flavor of your starter. They have a deep umami that will remind you of sourdough but are still fairly low-key and perfect for pairing with dips, cheeses, or meats.
What kinds of different flavors can I make them?
Anything you can think of! You can add different seeds to make them seeded crackers like sesame, flaxseed, poppyseed. Or you can use fresh or dried herbs, especially herb mixes like za’atar or garam masala. You can even make a ranch or bbq powder to toss them in so they taste like chips. You can mix up the flour and make rye crackers or kamut.
Can I make sourdough discard crackers even if I don’t have sourdough starter?
I mean, I guess you could, but the special part of sourdough crackers is the hint of sourdough flavor that they have. But, if you don’t have a sourdough pet just yet, you can make these by omitting the sourdough starter and adding 50 grams of water and 50 grams of all purpose flour to the recipe. The crackers might not have the same texture though.
Why should I make sourdough discard crackers?
- You have a lot of sourdough discard hanging out in your fridge and you just don’t know what to do with it.
- You don’t want to waste your precious flour supply but your starter needs to eat night and day and you’re drowning in sourdough discard.
- You want to feel like you’ve accomplished something – there’s nothing more awesome than feeling like your made crackers, especially if it’s your first time.
- You want to stop spending the big bucks on fancy crackers at the store.
- You need something to go with the massive amounts of cheese you’re buying to support the massive cheese glut that going on.
- You love crunchy things.
- You love snacking.
Hopefully some sourdough crackers are in your future!
Small Batch Sourdough Crackers
Use up extra sourdough discard to make a small batch of crispy, thin sourdough crackers.
Prep Time 15 mins
Cook Time 15 mins
rest time 30 mins
Total Time 30 mins
- 100 grams sourdough discard mature
- 75 grams all purpose flour or flour of choice
- 1.5 tbsp olive oil
- 1/4 tsp salt
- 1/2 tbsp herbs if desired
- flaky sea salt if desired
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Knead the sourdough starter, flour, olive oil, any herbs or spices you’re using, and 1/4 teaspoon fine sea salt into a smooth ball. Wrap tightly in plastic wrap and place in the fridge for 30 minutes or overnight. This will make it easier to roll out.
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When you’re ready to bake, heat the oven to 350°F. Place the racks on the top and bottom third of the oven.
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Divide the dough into four equal parts. Lightly flour and place between two sheets of parchment paper and roll out, as thin as you can. Alternately, lightly dust with flour and run through a pasta machine, dialing down the thinness as you roll. I usually roll our crackers out to 4 or 5 which was plenty thin and crispy.
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Place the crackers on a parchment paper lined baking sheet and lightly brush with water and sprinkle with flaky sea salt, if desired.
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Bake for 12-15 minutes, rotating from top to bottom, front to back, until crispy, golden brown, and baked through. Let cool completely before cracking into irregular shaped pieces and enjoying!
