Delicious and Easy Sourdough Crackers Made from Discarded Sourdough Starter

Ingredients

• 200 grams Sourdough Discard (Can be fresh or up to a month old; saved from feeding starter)
• 3 tablespoons Olive Oil (Extra virgin recommended)
• 70 grams Whole Wheat Flour (Provides nutty flavor and extra fiber)
• 70 grams All-Purpose Flour (Unbleached)
• 1 tablespoon Herbs de Provence (Can substitute rosemary, oregano, thyme, or any herb blend you like)
• 0.5 teaspoon Baking Soda
• 0.5 teaspoon Salt
• 1 tablespoon Sesame Seeds (For topping; can increase to taste)
• 1 tablespoon Chia Seeds (Adds crunch; use sparingly so they don’t absorb moisture)
• 1 tablespoon Water (For brushing the surface before adding salt)
• 0.5 teaspoon Finishing Salt (e.g., Maldon) (Coarse salt for a final pop of flavor)
• 1 sheet Plastic Wrap (Wrap dough tightly to prevent air exposure)

Instructions

1. Combine Wet Ingredients and Dry Mix

   In a mixing bowl, add the 200 g sourdough discard, 3 Tbsp olive oil, 70 g whole wheat flour, 70 g all‑purpose flour, 1 Tbsp herbs de Provence, ½ tsp baking soda and ½ tsp salt. Use a dough scraper to stir until the mixture is evenly combined.

   Time: PT10M

2. Knead Lightly and Shape

   Turn the sticky dough onto a clean surface and knead gently with wet hands just until it forms a cohesive ball. Shape the ball into a short bar.

   Time: PT5M

3. Wrap and Chill

   Wrap the dough tightly in plastic wrap, removing as much air as possible, and place it in the refrigerator for at least 4 hours (up to 4 days).

   Time: PT5M

4. Divide and Prepare Work Surface

   After chilling, remove the dough and cut it in half. Keep one half wrapped and refrigerated while you work on the first half.

   Time: PT5M

5. Roll Out Ultra‑Thin

   Place the first half on a Silpat (or parchment) and roll with a rolling pin until the dough is as thin as a sesame seed—practically translucent.

   Time: PT10M

6. Add Seed Topping

   Mix sesame seeds and chia seeds together, then sprinkle evenly over the rolled dough.

   Time: PT2M

7. Brush and Salt

   Lightly brush the surface with water, then sprinkle finishing salt over the top.

   Time: PT2M

8. Cut into Shapes

   Using a pastry cutter or pizza cutter, cut the dough into desired cracker sizes. Transfer the pieces to a baking sheet.

   Time: PT3M

9. Bake

   Place the baking sheet in a pre‑heated convection oven at 340°F (170°C) and bake for 14 minutes. Check for crispness; if the edges are not golden, bake an additional minute.

   Time: PT14M

   Temperature: 340°F

10. Cool and Serve

    Remove the crackers from the oven, let them cool on a rack for about 5 minutes, then break apart any pieces that stuck together. Serve immediately or store.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

15 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Whole Wheat Flour: spelt flour, rye flour
• Instead of All-Purpose Flour: bread flour, white flour
• Instead of Herbs de Provence: Italian seasoning, fresh rosemary
• Instead of Baking Soda: baking powder (use 1½ tsp)
• Instead of Salt: kosher salt
• Instead of Sesame Seeds: pumpkin seeds, sunflower seeds
• Instead of Chia Seeds: flax seeds, hemp seeds
• Instead of Finishing Salt (e.g., Maldon): sea salt, regular table salt
• Instead of Plastic Wrap: beeswax wrap, airtight container

Equipment Needed

• Mixing Bowl
• Dough Scraper
• Plastic Wrap
• Refrigerator
• Silpat (silicone baking mat)
• Rolling Pin
• Pastry Cutter or Pizza Cutter
• Baking Sheet
• Oven (convection preferred)
• Cooling Rack (optional)
• Digital Scale
• Measuring Spoons

Critical Steps — Do Not Skip

• Mixing the dough until ingredients are evenly distributed
• Wrapping the dough tightly to prevent air exposure during chilling
• Rolling the dough to an ultra‑thin, almost translucent thickness
• Baking until the edges are lightly browned and the crackers are crisp

Chef Tips from the Video

• Chill the dough thoroughly; cold dough is much easier to roll paper‑thin.
• If you don’t have a Silpat, line the work surface with parchment and lightly flour it.
• Finish with a pinch of flaky sea salt for a sophisticated flavor boost.
• For extra flavor, add a pinch of smoked paprika or garlic powder to the dough.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze in a zip‑top bag for up to 2 months; re‑bake briefly to restore crispness.

Room temperature: Keep in a sealed jar at room temperature for 2‑3 days; longer storage may soften the crackers.

Make-Ahead Tips

• The dough can be prepared up to 4 days in advance and kept refrigerated.
• You can freeze the wrapped dough before rolling; thaw in the fridge before use.
• Baked crackers stay crisp for several days if stored airtight; re‑bake 2‑3 minutes to refresh.

Frequently Asked Questions