The Tastiest Sourdough Cracker Recipe: What to Do With Your Sourdough Discard
After learning to keep a sourdough starter alive, I came across an issue that many beginners face: what to do with the discard. As anyone who's worked with a sourdough starter knows, you need to regularly remove a portion to keep it healthy and thriving, but there's always a bunch of starter leftover.
So, what do you do with it all?
At first, I just tossed it out, thinking that was the only option. I couldn’t shake the feeling that there had to be a better, more creative solution, though.
For a while, I tried sourdough pancakes. They tasted perfectly fine, but I didn’t really care for them. The texture just wasn’t what I wanted, and they didn’t quite fit my taste. So, I started brainstorming other ideas for using up that extra starter.
That's when I decided to try my hand at making homemade crackers.
It seemed like the perfect solution. Crackers are crispy, flavourful, and versatile, so they're a a great “any time” snack, with dip, toppings, or by themselves. The best part? Making crackers with sourdough starter is simple, and it uses up that excess starter while also adding a lovely tangy flavour that only sourdough can provide. After some experimentation, I found a combination of ingredients and techniques that resulted in a batch of perfectly crispy, savory crackers that I can’t stop munching on.
The process of making sourdough crackers is incredibly satisfying. You take something that would otherwise be wasted and turn it into something delicious and useful. The beauty of this recipe is that it doesn't require any special skills or hard-to-find ingredients. In fact, you might already have everything you need sitting in your pantry.
While there are many variations of sourdough crackers recipes out there, I combined elements from a few different sources and added my own tweaks to create a version that fits my personal preferences. The first step was deciding on the texture I wanted. I wanted my crackers to be thin, crispy, and light, with just the right amount of crunch. After experimenting with different baking times and thicknesses, I found the ideal balance.
One of the things I love most about this recipe is its versatility. You can easily adjust the flavours to suit your taste. I started with a simple, classic version that features olive oil and salt, but the possibilities are endless. You could add herbs like rosemary, thyme, or even a little garlic powder for extra zest. You can also experiment with spices like cumin or paprika, if you’re in the mood for something more adventurous. The dough is easy to roll out, so if you have a favorite flavour combination, you can incorporate it effortlessly.
Another key element in making sourdough crackers is the rolling process. You want to roll the dough out as thin as possible to achieve that perfect crispy texture. It might take a bit of patience to get the dough just right, but trust me, it’s worth the effort. The thinner the dough, the crunchier these homemade crackers will be. Using a rolling pin to roll the dough evenly will help ensure that each cracker bakes uniformly, so you don’t end up with some pieces undercooked and others too crispy.
As for baking, the timing is crucial. The crackers bake quickly, so be sure to keep an eye on them once they go into the oven. Depending on your oven, the baking time may vary slightly, but you’ll know they’re done when they’re golden brown. If you prefer a darker, more toasted flavour, you can leave them in the oven for a few extra minutes- just be sure not to burn them.
Why this Sourdough Crackers Recipe Makes the Perfect Snack
Once baked, these sourdough crackers are a fantastic snack on their own, but they’re also perfect for pairing with a variety of dips or spreads. Whether you enjoy them with a little butter, hummus, or a chunk of cheese, they’re sure to satisfy any craving. They also make a great addition to charcuterie boards, adding a homemade touch that elevates the whole spread.
So, if you’ve been struggling with the sourdough discard dilemma like I was, I highly recommend giving these crackers a try. I developed this recipe so that it's easy to follow and has room for plenty of customization, so you can make them your own. And even if you don’t have a sourdough starter yet, I highly encourage you to start one—because once you do, you'll be amazed at how many delicious things you can create with it.
Enjoy the crackers!
Watch how to make this sourdough crackers recipe below.
Sourdough Crackers
Ingredients
- 300 grm sourdough starter
- 300 grm flour You can use any flour you like. I prefer to use a blend of about 80% all-purpose flour and 20% whole wheat flour.
- 6 grm salt
- 30 grm olive oil If you don't have olive oil, just substitute your favourite cooking oil.
- Ghee, or a small dish of olive oil to coat the crackers
- spices (optional) I use salt, pepper and rosemary.
Instructions
- In a large bowl, mix the salt, starter and flour together until it is crumbly. then until it all crumbly and then let sit for about 30 min
- Let the starter and flour mixture sit for about 30 minutes.
- Add the oil, and blend it in until the dough holds together.
- Cut the dough into easy-to-manage sections, and set all but one section aside temporarily.
- On a well-floured surface, roll out the first section until the dough is about 1/16 of an inch thick (about the thickness of a pie crust)
- Baste the dough with your Ghee or olive oil, then sprinkle your chosen spice blend evenly over the top.
- Cut the dough into small squares and place them on a cookie sheet.
- Repeat the last 3 steps for all the remaining dough sections.
- Bake at 350 degrees Fahrenheit, for about 11 min.
Video
*Nutrition Disclaimer:
All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on TheRoguesOasis.com should only be used as a general guideline.
