How to Make Sourdough Discard Crackers - Little Spoon Farm
How to Make Sourdough Discard Crackers - Little Spoon Farm is a easy American recipe that serves 4. 150 calories per serving. Recipe by Little Spoon Farm | Easy Sourdough Recipes on YouTube.
Prep: 21 min | Cook: 1 hr 17 min | Total: 1 hr 48 min
Cost: $0.45 total, $0.11 per serving
Ingredients
- 240 g Sourdough Discard (active starter discard, at room temperature)
- 28 g Unsalted Butter (melted; can substitute olive oil for dairy-free version)
- 1 tsp Salt (plus extra for sprinkling on top)
- 1 tsp Herbs de Provence (dried; can use any dried or fresh herb you like)
Instructions
Melt Butter
Place the butter in a medium mixing bowl and melt it in the microwave or over a low‑heat saucepan until fully liquid.
Time: PT2M
Combine Ingredients
Add the sourdough discard, 1 tsp salt, and the herbs to the melted butter. Stir vigorously until the mixture is uniform and no butter is floating on top.
Time: PT3M
Spread Onto Parchment
Lay a sheet of parchment paper on a clean surface, dump the dough onto it, and use an offset spatula to spread it into a thin, even layer (about 1‑2 mm thick).
Time: PT5M
Season and Transfer
Sprinkle a light dusting of extra salt over the top, then slide the parchment (with the dough) onto a baking sheet.
Time: PT1M
Preheat Oven
Preheat the oven to 325°F (163°C).
Time: PT10M
Temperature: 325°F
First Bake
Place the sheet in the middle rack and bake for 10 minutes.
Time: PT10M
Temperature: 325°F
Score the Crackers
Remove the sheet, and using a sharp knife or pizza cutter, lightly score the dough into desired cracker sizes.
Time: PT2M
Second Bake
Return the sheet to the oven and bake for an additional 50 minutes, or until the crackers are golden‑brown and completely crisp.
Time: PT50M
Temperature: 325°F
Cool Completely
Remove the crackers from the oven and let them cool on a wire rack until completely room‑temperature; they will crisp further as they cool.
Time: PT15M
Store
Break the crackers apart and store them in an airtight container such as a Weck jar. They keep at room temperature for up to one week.
Time: PT0M
Nutrition Facts
- Calories
- 150
- Protein
- 3 g
- Carbohydrates
- 20 g
- Fat
- 7 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten, Not vegan
Allergens: Wheat (gluten), Dairy (butter)
Ingredient Substitutions
- Instead of Unsalted Butter: Olive oil
- Instead of Salt: Sea salt, Kosher salt
- Instead of Herbs de Provence: Italian seasoning, Dried thyme, Fresh rosemary (finely chopped)
Equipment Needed
- Mixing Bowl
- Offset Spatula
- Parchment Paper
- Baking Sheet
- Oven
- Sharp Knife or Pizza Cutter
Critical Steps — Do Not Skip
- Preheat oven to the correct temperature (325°F).
- Spread the dough thin and even.
- Score the crackers before the second bake.
- Bake the full 50 minutes for proper crispness.
Chef Tips from the Video
- Use a kitchen scale for the sourdough discard to keep the ratio consistent.
- For extra flavor, add a pinch of garlic powder or smoked paprika to the herb mix.
- If you prefer a dairy‑free version, substitute butter with extra‑virgin olive oil; the flavor will be slightly different but still delicious.
Troubleshooting
Crackers are soft or chewy after cooling.
Bake an additional 5‑10 minutes and ensure the dough was spread thinly.
Crackers are unevenly browned.
Rotate the baking sheet halfway through the bake and lower the oven temperature slightly.
Crackers break into tiny shards when scoring.
Score gently after the first 10‑minute bake while the dough is still slightly pliable.
Storage
Refrigerator: Not necessary; store at room temperature.
Freezer: Not recommended; texture changes after thawing.
Room temperature: Airtight container for up to 1 week.
Make-Ahead Tips
- Bake the crackers a day ahead; they stay crisp in an airtight container.
- If you need to re‑crisp, warm them at 300°F for 5 minutes.
Frequently Asked Questions
What is the cultural significance and history of sourdough discard crackers in American home baking?
Sourdough discard crackers originated as a frugal way for home bakers to use the excess starter that would otherwise be thrown away. In American kitchens they have become popular as a zero‑waste snack that showcases the tangy flavor of fermented dough.
What are the traditional regional variations of sourdough discard crackers in the United States?
While the basic recipe is simple, regional twists include adding cheddar cheese in the Northeast, cornmeal in the Midwest, or spicy chili flakes in the Southwest. Herbs de Provence is a common Western variation, but any local herb blend works.
How are sourdough discard crackers traditionally served in American cuisine?
They are often served as a crunchy accompaniment to soups, salads, cheese plates, or dips such as hummus and guacamole. They also appear on charcuterie boards and are enjoyed as a snack straight from the jar.
What occasions or celebrations are sourdough discard crackers associated with in American culture?
Because they are easy to make and store, they appear at casual gatherings, picnics, and holiday snack trays. Some bakers make them for Thanksgiving or Christmas as a homemade alternative to store‑bought crackers.
What makes sourdough discard crackers special or unique in American snack cuisine?
The use of fermented sourdough starter gives the crackers a subtle tang and depth of flavor that ordinary butter crackers lack. They also turn a waste product into a tasty, low‑effort snack.
What are the most common mistakes to avoid when making sourdough discard crackers?
Common errors include spreading the dough too thick, under‑baking (resulting in soggy crackers), and not scoring before the second bake, which can cause the crackers to break unevenly.
Why does this sourdough discard cracker recipe use butter instead of olive oil?
Butter adds a rich, creamy flavor that complements the tang of the starter and the herbs. Olive oil can be used for a dairy‑free version, but it imparts a different, more vegetal taste.
Can I make sourdough discard crackers ahead of time and how should I store them?
Yes, bake the crackers fully, let them cool, and store them in an airtight container such as a Weck jar. They stay crisp at room temperature for up to a week; for longer storage, keep them sealed and away from humidity.
What texture and appearance should I look for when the sourdough discard crackers are done?
The crackers should be uniformly golden‑brown, completely dry to the touch, and break cleanly with a crisp snap. Any soft spots indicate they need a few more minutes in the oven.
What does the YouTube channel Little Spoon Farm specialize in?
The YouTube channel Little Spoon Farm specializes in easy, approachable sourdough recipes and zero‑waste baking ideas, focusing on using starter discard in creative ways for home bakers.
How does the YouTube channel Little Spoon Farm's approach to sourdough cooking differ from other sourdough channels?
Little Spoon Farm emphasizes quick, low‑tech methods and everyday ingredients, encouraging home bakers to incorporate sourdough discard into snacks rather than just bread, whereas many other channels focus primarily on artisan loaves.
Last updated: September 2, 2026
