Here’s a simple and delicious recipe for Sourdough Discard Crackers—perfect for snacking or dipping. 🥖✨
Ingredients
- 1 cup Sourdough starter discard
- ½ cup All-purpose flour
- 3 tbsp Olive oil
- ½ tsp Salt (plus extra for sprinkling)
- Optional flavorings: Dried herbs, garlic powder, or seeds
Instructions
1. Make the Dough
- In a bowl, combine sourdough starter, flour, olive oil, salt, and any optional herbs.
- Mix until a smooth, slightly sticky dough forms.
2. Roll Out
- Place dough between two sheets of parchment paper.
- Roll very thin (about 1/8 inch thick) for extra-crispy crackers.
3. Cut and Season
- Peel off the top parchment and cut dough into squares or rectangles with a knife or pizza cutter.
- Sprinkle with extra salt, seeds, or herbs if desired.
4. Bake
- Preheat oven to 350°F (175°C).
- Transfer parchment with crackers onto a baking sheet.
- Bake 20–25 minutes, or until golden and crisp.
- Let cool completely before breaking apart.
Tips
- Thin = crispy: The thinner you roll the dough, the crunchier the crackers.
- Store in an airtight container; they stay crisp for about a week.
- Experiment with flavors: add parmesan, sesame seeds, or chili flakes for variety.
✅ Result: A crunchy, tangy, and utterly satisfying snack that uses up sourdough discard instead of throwing it away.
I can also give a 5-minute prep, super-flaky sourdough discard cracker version if you want a quicker method.
Do you want me to give that quick version too?
