Sourdough Discard Crackers


  • 100 g sourdough starter discard
  • 60 g flour of choice (I love to use freshly ground whole wheat)
  • 20-30 g melted butter or oil
  • 1/4 t. sea salt
  • 1-2 t. favorite seasoning or herb mix—rosemary, ranch seasoning, Mexican seasoning, etc. (may have to adjust salt if seasoning contains salt)
  • Optional: add 10-20 g shredded pecorino or parmesan cheese if desired


  1. Mix all ingredients. (If desired, let sit to ferment for 2-3 hours to make flour more digestible)
  2. Preheat oven to 350 degrees F.
  3. Roll out thin onto parchment until about 1-2 mm thick.
  4. Cut dough into squares, strips, diamonds, or other cracker shapes. Use a fork to poke the tops of each cracker. Sprinkle some extra sea salt on top before baking. (For a sheen, brush on additional oil or melted butter before topping with sea salt)
  5. Bake 18-24 minutes or until all crackers are crisp.

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