Easy Sourdough Discard Crackers

These easy sourdough discard crackers are a great way to use up your sourdough discard so you don’t have to throw it away when it’s time to feed your sourdough starter. These crackers are a crispy, flavorful snack that pairs perfectly with cheese, dips, or just on their own.

If you are new to sourdough let me explain really quick the difference between sourdough starter and sourdough discard. Starter is a portion of your discard that has been freshly fed and is now nice and bubbly and ready to use for making bread. Discard is the unfed portion of your starter that you are getting rid of so you can feed your starter. It will not be bubbly, it will be flat, pretty runny and have a nice sour sourdough smell (but not rotten).

So why do you want to use sourdough discard instead of sourdough starter for these easy sourdough discard crackers? One of the attributes of a cracker is they are thin and crispy. If you were to use a freshly fed and bubbly sourdough starter your crackers would not be as thin and crispy. By using your sourdough discard you will still have the benefits of sourdough but you will be have a nice thin and crispy cracker.

Why You’ll Love This Recipe

• Zero waste: A fantastic way to use up excess sourdough discard so it doesn’t go to waste.
• Simple ingredients: You likely already have the few simple ingredients it takes to make these crackers.
• Quick & easy: These crackers are ready in less than 90 minutes.
• Versatile: You can experiment with herbs, seeds, cheeses, and spices for different flavors.

Ingredients you will need for these easy sourdough discard crackers:

• 1 cup sourdough discard (unfed)
• 1 cup all-purpose flour
• 1/4 cup avocado oil
• 1/2 teaspoon kosher salt or other flaky salt (Plus more for sprinkling on top.)

Directions:

• 1.) In the bowl of stand mixer add all of the ingredients. Using the dough hook attachment mix the dough together until it becomes nice and smooth.

• 2.) Divide the dough into two balls, place on a piece of parchment paper and cover with a kitchen towel. Let the dough rest for 20 minutes.

• 3.) Preheat oven to 350 degrees.
• 4.) After the dough has rested for 20 minutes put one dough ball onto a piece of parchment paper and roll out as much as possible into a rectangle shape. Get the dough as thin as possible but will still fit on your cookie sheet.

• 5.) Using a knife or pizza cutter cut the dough into squares/rectangles of your desired size.

• 6.) Using a skewer or toothpick or fork poke a few holes into each cracker. Sprinkle lightly with the flaky salt. Lifting the parchment paper transfer the dough to a cookie sheet.

• 7.) Repeat with the second dough ball.
• 8.) Bake for 10 minutes. Rotate the cookie sheets and cook for another 10-12 minutes until the crackers begin to brown. They will burn quickly so keep an eye on them!
• 9.) Remove from the oven and let cool. The crackers will easily break apart where your cut them. Store in an airtight container. Enjoy!

Notes:

• The thinner you roll the dough, the crispier the crackers will be. You can go a little thicker if you like a sturdier cracker.
• Don’t skip poking holes in the crackers to keep them from puffing up and it also helps with even baking.
• Rotate the pans half way through baking to make sure they bake evenly. Since they are so thin even if you have a small hot spot in your oven they will burn really easily.
• Let the crackers cool completely to make sure they are nice and crispy. The cooler they are the crispier they will be.
• Store in an airtight container. If after a day or two they aren’t as crispy you can preheat your oven to 350 degrees, toss them on a cookie sheet and let them crisp up in the oven for a few minutes.

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