Sourdough Discard Crackers
Turn your sourdough discard into an irresistibly crunchy snack. These easy crackers are made with a simple spreadable batter that bakes into thin, crispy, and savory bites, perfect for using up starter without any waste.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- off-set spatula
Ingredients
- ¾ cup (200 g) discarded sourdough starter (stirred down)
- 2 tablespoons (28 g) butter (melted)
- ¼ teaspoon (1 g) fine sea salt
- 2 teaspoons dried herbs (Herbs de Provence)
- ¼ teaspoon (1 g) salt for sprinkling on top
Instructions
- Heat the oven to 325°F (162°C) and line a baking sheet with parchment paper, then melt the butter in a mixing bowl and let it cool slightly. The cooler butter helps the batter mix smoothly instead of turning oily or streaky.
- Stir the discarded sourdough starter, dried herbs, and fine sea salt into the melted butter until fully combined, then spread the mixture over the parchment in a very thin, even layer with an off-set spatula and sprinkle the top with salt. An even layer is the difference between crisp crackers and a tray with burnt edges and a soft middle.
- Bake for 10 minutes, take the tray out, and score the surface into cracker shapes, then return it to the oven for 20 to 50 minutes more until golden brown. Your kitchen will smell tangy and buttery, and the crackers are ready when they feel firm and sound a little hollow when tapped.
- Cool the crackers completely on the pan before breaking them apart along the score lines. They continue to crisp as they cool, so don’t judge the final texture while they’re still warm.
Notes
Tip for crispiness: The key to truly crispy crackers is spreading the batter as thinly as possible, aiming for about 1/16-inch thickness. An off-set spatula works best for this. Bake until golden brown and firm to the touch.
Troubleshooting chewy crackers: If your crackers are chewy instead of crisp, they were likely spread too thick or needed more baking time. Ensure an even layer and bake until they are firm and golden.
Storage: Once completely cooled, store the crackers in an airtight container at room temperature. They will stay crisp for up to one week.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.