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