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Sourdough Discard Crackers

Crispy, savory crackers from starter you'd otherwise throw away.

Time: 25 minYield: ~40 crackersDifficulty: easy
discardcrackerssnackeasy

The simplest thing you can make with discard. Mix, roll thin, bake. They keep for a week in an airtight container and are better than anything from a box.

Ingredients

200 gsourdough discard
30 golive oil
½ tspfine sea salt
1 tspflaky salt— for topping
optional toppings— sesame seeds, everything bagel seasoning, rosemary, black pepper

Method

  1. 1
    Mix
    Stir together discard, olive oil, and fine salt until smooth.
  2. 2
    Spread
    Pour onto a parchment-lined baking sheet. Spread as thin as possible with an offset spatula — aim for 1–2 mm. Thinner = crispier.
  3. 3
    Top and score
    Sprinkle with flaky salt and any toppings. Use a pizza cutter or knife to score into rough rectangles or squares — this makes them easy to break after baking.
  4. 4
    Bake
    Bake at 325°F (165°C) for 20–25 minutes until golden and crisp. Watch the edges — they brown faster. Cool completely on the pan.

Tips

  • The dough can sit in the fridge up to a week before baking.
  • If they're not crispy after cooling, return to the oven for 5 more minutes.
  • Thinner is always better — don't be shy with the spreading.