Sourdough discard crackers are an easy way to use a sourdough discard.  They come together quickly, and require just a few ingredients.  Don’t let that sourdough discard go to waste!

Sourdough discard crackers are all the rage among home bakers, and for good reason. Not only do they beautifully showcase the tangy, complex flavors of sourdough, but they also make the most out of what’s often considered waste in traditional sourdough baking. 

By repurposing your sourdough discard, you’re not only saving on ingredients, but you’re also contributing to a more sustainable food cycle. You’ll feel good about enjoying these crackers, knowing that they’re as eco-friendly as they are delicious.

In this detailed guide, we’ll walk you through every step of the process, from ingredients to serving suggestions. 

Whether you’re a seasoned sourdough baker or just diving into the craft, these crackers are a must-try. Let’s begin by breaking down how to transform your sourdough discard into a delectable, crunchy snack you’ll want to munch on all day.

Ingredients for Sourdough Discard Crackers

The ingredients for making sourdough discard crackers are quite simple.  To make eight servings, you’ll need the following:

• 1 cup (227 grams) unfed, discarded sourdough starter 
• ½ tsp sea salt
• 1 cup (113 grams) white whole wheat flour
• 4 tbsp (57 grams) unsalted butter, brought to room temperature
• Oil for brushing
• 2 tbsp dried herbs, of your choosing
• Coarse salt for sprinkling on top

What is “unfed, discarded sourdough starter”? Unfed sourdough starter, often referred to as ‘discard,’ is starter that hasn’t been recently fed with flour and water. It’s typically less active than a fed starter, making it perfect for recipes where a strong rise isn’t necessary.

If you don’t have any sourdough starter, don’t fret. You can create one at home or purchase a fresh starter to get you going. If you decide to make your own, know that you’ll need to feed it for five to seven days before it’s ready for baking, so you may want to purchase a starter instead (or just plan accordingly!).

As for the herbs, dried rosemary, thyme, or a blend of Italian seasonings can add depth to the crackers without overpowering the sourdough taste.

A common question is whether you can use all-purpose flour instead of white whole wheat flour. You can, but white whole wheat flour contributes to a heartier texture and nuttier flavor profile, so we recommend sticking to the original recipe if possible.

How to Make Sourdough Discard Crackers

Begin by meticulously mixing the starter, flour, salt, butter, and your preferred herbs. Ensure the dough is smooth and cohesive without being sticky.

Divide your dough in half and shape each portion into a small, neat rectangular slab. Cover with plastic wrap and refrigerate until firm, about 30 minutes.

Preheat your oven to 350°F.

Roll the dough out on a floured surface until it’s a mere fraction of an inch thick, reminiscent of the crackers you’ll soon be munching on. If you can, roll the dough as thin as possible to achieve that satisfying snap with each bite.

Cut into squares and dock them with a fork to prevent puffing in the oven for that textbook crispiness.

Then, load them into the oven. While you’re baking them, for around 20-25 minutes, watch them like a hawk. Sourdough discard crackers can go from golden to burnt in a matter of minutes, so keep a close eye on them towards the end of the baking cycle.

Once your crackers are beautifully browned and fragrant, remove them from the oven and let them cool on a wire rack.

Store them in an airtight container to maintain their irresistible texture and flavor.

Serving Sourdough Discard Crackers

The beauty of sourdough discard crackers is their versatility. Once you’ve mastered the basic recipe, you can play with a variety of flavors and textures to suit your preferences.

Our first suggestion? Artisanal crackers deserve artisanal cheeses! Try sharp aged cheddars, soft-ripened bries, or pungent blues. These pair exquisitely with fine wines – a strong, aged cheese calls for a hearty red, while a light, fresh cheese may prefer a crisp white. Bubbles are an all-time great match, too, as the acidity cuts through the creaminess of the cheese and the richness of the crackers.

Or, for a cozy night in, you can let your sourdough discard crackers mingle with comforting soups and velvety dips. From classic tomato basil to exotic broths, these crisp companions add texture and taste.

You can even elevate your charcuterie spread by introducing the intense flavor and satisfying crunch of your home-baked crackers. Pair with quality cured meats, pâtés, and a plethora of pickles for a sensory symphony that delights the palate.

No matter how you choose to enjoy your sourdough discard crackers, one thing’s for sure. Make sure you invite your friends and family over to enjoy them with you! A homemade cracker that’s made with love not only tastes better – but it will become an amazing experience shared with loved ones, too. 

And if you have any crackers you can’t eat right away, stash them in an airtight container and pop them in the fridge. That should buy you a couple of extra days!