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Sourdough Discard Crackers Recipe

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3.9 from 14 reviews

These Sourdough Discard Crackers are a crispy, flavorful snack made from leftover sourdough starter, whole spelt or whole wheat flour, and olive oil. Perfect for reducing waste while creating a delicious, crunchy treat that pairs well with dips, cheeses, or on their own.

Ingredients

Cracker Dough

  • 1 cup (227g) sourdough starter discard (unfed)
  • 1 cup (113g) whole spelt flour or whole wheat flour (plus more for dusting)
  • ½ tsp sea salt or Himalayan salt
  • ¼ cup (59mL) extra virgin olive oil (plus more for brushing)

Topping

  • Flaky or coarse salt (for topping)

Instructions

  1. Combine Ingredients: Add the sourdough starter discard, whole spelt or whole wheat flour, sea salt, and olive oil to a large mixing bowl.
  2. Mix Dough: Use a wooden or plastic spoon to stir the mixture until it is well combined and forms a dough.
  3. Divide and Shape: Halve the dough and place one half onto a sheet of plastic wrap. Flatten it to form a disk about 1 inch thick. Cover with plastic wrap. Repeat with the other half of the dough.
  4. Chill: Refrigerate the dough disks for at least 30 minutes, or up to 3 days, to firm up.
  5. Preheat Oven: Set the oven to 350°F (175°C). Prepare a work surface by spreading parchment paper and dusting it lightly with flour.
  6. Roll Out Dough: Remove one dough disk from the refrigerator and place it on the floured parchment paper. Dust a rolling pin with flour and roll the dough out to a 1/16-inch thick sheet.
  7. Cut Crackers: Using a pizza cutter or sharp knife, cut the rolled dough into a grid pattern to create individual crackers. Poke holes in each cracker with a fork to prevent bubbling.
  8. Prepare for Baking: Carefully transfer the sheet of crackers onto a large baking sheet. Lightly brush the crackers with olive oil and sprinkle flaky salt over the top.
  9. Bake: Bake in the preheated oven for 20-25 minutes, or until the crackers are golden brown and crisp. The crackers will continue to crisp as they cool.
  10. Cool and Store: Remove the crackers from the oven and transfer the baking sheet to a wire cooling rack. Let the crackers cool to room temperature, about 30 minutes, before eating or storing. Store the crackers in an airtight container for up to one week.

Notes

  • Using sourdough starter discard is a great way to reduce waste and add flavor to your crackers.
  • Adjust the thickness of the crackers to your preference; thinner crackers will be crispier.
  • Store completely cooled crackers in an airtight container to maintain crispness.
  • Feel free to experiment with seasoning by adding herbs or spices to the dough before rolling.
  • If whole spelt or wheat flour is unavailable, you can substitute with other whole grain flours.

Find it online: https://marthatasty.com/sourdough-discard-crackers-recipe/