Sourdough Discard Crackers
User Reviews
4.9
Sourdough Discard Crackers
Description
Sourdough Discard Crackers transform each cup of unused sourdough starter into thin, crunchy crackers baked at 350°F. The recipe combines starter with melted butter and sea salt, then spreads it very thin on parchment paper to create a delicate base. Baking is done in two stages: first partially baking to set the shape and then scoring before final crisping to achieve a golden, hardened texture. The addition of flaky salts or seed toppings on the cracker surface adds interesting flavor and texture variations.
The crackers' thinness results in a brittle, light crunch rather than a dense bite, and they offer a way to use potentially wasted starter. This approach highlights sourdough's subtle tang and the richness from butter. Because they bake quickly, this recipe suits using up discard from feeding cycles without much hassle.
Toppings can be customized with everything bagel seasoning, sesame seeds, or herbs to suit taste preferences. Baking until golden and checking for firmness ensures proper texture. These crackers serve well as a snack, with dips, or alongside cheese plates.
Ingredients
- 200 grams sourdough starter 1 cup stirred and unfed starter, discard
- 2 Tbsp butter melted, unsalted
- 1/4 tsp salt fine sea salt
- sea salt everything bagel seasoning, sesame seeds, etc, flaky, to taste; seasoning note
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Melt the butter in a large measuring cup or mixing bowl and let it cool until just lukewarm. Add sourdough discard* and salt, and stir together with a spatula until well combined.
- Pour the mixture onto your parchment-lined baking sheet and use an offset spatula to spread it into a thin, even layer that is almost transparent (for reference, my dough rectangle measured approximately 13x11 inches).
- Lightly sprinkle the top with flaky salt and your seasonings of choice. Avoid adding too much salt since the crackers are thin and can quickly become overly salty.
- Bake for 10 minutes, then remove from the oven and use a pizza cutter to score your crackers into bite-size squares.
- Return to the oven and bake for another 15-20 minutes, or until the crackers are golden and hardened. If the crackers are not firm, it may be due to not spreading them thinly enough. Continue to bake until they are firm when you tap the tops with your nail.
- Remove from the oven and let the crackers cool on the baking sheet to allow them to fully dry out. Once completely cooled, store in an airtight container or zip bag.
Notes
- Measure sourdough discard by weighing directly into your measuring bowl for accuracy.
- Customize toppings with seeds like sunflower, sesame, chia, flax, or poppy for distinct flavors.
- Use flaky salt or everything bagel seasoning sparingly to prevent the crackers from becoming too salty.
- The crackers should be thinly spread to ensure proper crispness; thicker layers will remain soft.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25crackers
Amount Per Serving
Calories 15 kcal
% Daily Value*
| Serving | 5crackers | |
| Calories | 15kcal | 1% |
| Carbs | 2g | |
| Protein | 0.2g | 0% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 2mg | 1% |
| Sodium | 23mg | 1% |
| Potassium | 0.3mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.001g | 0% |
| Vitamin A | 28IU | 1% |
| Calcium | 0.3mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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