If you make sourdough, then you will love these sourdough crackers. Making sourdough means there are a lot of discards that must be thrown out to maintain your starter. Having a sourdough starter is definitely a labor of love, and definitely not for everyone. I have always liked to use my discard for other things so that it doesn’t simply go to waste down my sink drain. For that reason, I love making these sourdough crackers.
Sourdough crackers are made with the discard that you would normally have to throw out when you refresh your starter. You get some crackers, and nothing goes to waste. These are super easy to make and you can make them in so many ways with fresh herbs or simply a plain cracker that goes well with anything. Those are my favorite, and kids will love them.
This recipe can yield about 70-90 crackers depending on the size you cut them. I love using these crackers for charcuterie boards as this simple cracker pairs well with nearly anything. My toddlers also love these crackers because they taste like sourdough and they love my sourdough bread. These crackers have a light buttery sourdough taste and they are delicious with salami, or any kind of cheese on top.
Check out the time-lapse video below of my making these exact crackers. If you make these, let me know how you liked them. Enjoy!
Sourdough Crackers
Ingredients
- 1 cup Organic AP Unbleached Flour a bit more for rolling out
- 1 cup Sourdough Discard Starter, unfed
- 4 tbsp Butter or Olive Oil
- ½ tsp Sea Salt
Instructions
- Combine flour, sourdough discard, butter, and salt until it forms a ball.
- Cut the ball into two pieces, place in a bowl and refrigerate for 30 mins.
- Preheat oven to 350°
- Working with the first ball of dough, place it on a piece of parchment paper.
- Dust the surface you'll be rolling the dough on and rough the dough out evenly, about 1/16th of an inch.
- Using a sharp knife length ways and then crossing making small squares the size you'd like your crackers. Take a fork and prick a few times to allow airflow.
- Bake 15-20 minutes at 350°, turn pan half way through baking.
- Let cool completely on a wire rack before storing in an airtight container. Crackers will last several weeks if stored this way.
