Sourdough Discard Crackers: 5 Expert Tips for Perfect Results
Discover how to make tangy, crispy sourdough discard crackers! Learn expert tips, flavor ideas, and pairing suggestions for perfect results.
Ingredients
- 1 cup 240g sourdough discard (unfed)
- 1 cup 120g all-purpose flour (substitutes: rye, spelled, or gluten-free flour)
- 2 tablespoons 30ml olive oil or melted butter
- 1 teaspoon 5g sea salt
- Optional Toppings
- Herbs: Rosemary thyme, za'atar
- Seeds: Sesame chia, poppy
- Spices: Chili flakes garlic powder, black pepper
- Cheese: Finely grated parmesan
Instructions
- Preheat Your Oven
- Heat your oven to 350°F (175°C) and toss some parchment paper on a baking sheet to make cleanup a breeze.
- Mix the Dough
- In a medium bowl, mix sourdough, discard flour, olive oil, and salt until a smooth dough forms. The dough should feel a bit sticky but still easy to handle.
- Roll Out the Dough
- Divide the dough into two portions. Put each portion between two parchment sheets and roll it out evenly to about 1/8 inch (3mm) thick.
- Cut and Season
- Using a pizza cutter or a sharp knife, cut the dough into squares, rectangles, or any shape you like.Move the pieces to the baking sheet and sprinkle on some optional toppings like herbs or seeds if you want.
- Bake to Perfection
- Bake for 20-25 minutes, making sure to rotate the tray halfway through. Crackers are ready when they're golden brown and crispy
Notes
Pro Tip
- If the dough feels too dry, add a splash of water. If it's too sticky, sprinkle in a little extra flour.
- Aim for 1/16 inch (1.5mm) for thinner, crispier crackers.
- Crackers will harden as they cool, so don't worry if they're slightly soft out of the oven.
- Use a rolling pin with guides to keep the thickness consistent.
- Flip the baking sheet around halfway through to get an even browning.
- Let the crackers cool fully on the baking sheet to get them nice and crunchy.