Do you love baking sourdough bread but never know what to do with the leftover starter after feeding your sourdough starter? Turn it into homemade sourdough crackers! This is my favorite sourdough discard recipe, made with the extra starter that’s left behind after feeding your starter.
These are the easiest and tastiest crackers I’ve ever made. The fact that I bake a new batch every week or two says it all. If you’re regularly maintaining a sourdough starter, I’m sure you’re going to love this recipe.
“Discard” is simply the portion of your sourdough starter that you remove before feeding it.
You can throw it away, but I’d much rather use it in sourdough discard recipes.
When you’re first establishing a starter, you’ll have quite a bit of discard. During the first few days, it isn’t suitable for much, but after several days it becomes perfect for recipes like these crackers.
Discard works especially well in recipes that don’t rely heavily on rising, making it ideal for crackers.
These crackers require only a few simple ingredients. Technically, the discard alone is enough, but I find that adding olive oil and a generous pinch of salt makes the crackers much more flavorful and gives them a better texture.
One of the best things about this recipe is how easy it is to customize. Simply swap the herbs or add different toppings.
Here are two of my favorite variations, both shown in the photos:
These homemade crackers stay fresh surprisingly well, although they tend to disappear quickly in my house.
Stored in an airtight container, they’ll keep for at least 2 months. If you add other ingredients, the shelf life may vary slightly.
Absolutely. Store them in an airtight container or freezer bag for up to 3 months. Since they already last such a long time at room temperature, I rarely freeze them myself.
Gather all the ingredients: sourdough discard, olive oil, herbs, and salt.
Add everything to a bowl and stir until well combined.
Pour the batter onto a parchment-lined baking sheet.
Spread it evenly into a thin layer, making sure it's the same thickness throughout.
I use a combination of whole rye flour and rye flour in my sourdough starter. The higher fiber content produces darker crackers than a starter made with white wheat flour.
Spreading the batter evenly is essential. Aim for a thickness of about ⅛ inch (3 mm) across the entire baking sheet. I like using an offset spatula because it makes spreading much easier.
Feel free to scale the recipe to match however much discard you have. Since the batter is spread thinly across a baking sheet, the exact amount isn’t critical. Just keep the thickness around ⅛ inch (3 mm).
I usually have about 350 grams of discard when making these crackers, which is what this recipe is based on. If you use significantly more or less, the baking time may vary slightly.
Yes, although the texture and flavor will be a bit different. You can also substitute with melted butter.
Either works well. The activity level has very little effect on this recipe. Inactive discard actually gives the crackers a slightly tangier, more traditional sourdough flavor.
Store your discard in an airtight container in the refrigerator for 1 to 2 weeks for the best flavor.
Be sure your container is large enough. Even in the refrigerator, discard can continue to rise and may push the lid off if there’s not enough room.
They probably need more baking time, or the batter was spread too thickly or unevenly. Keep the layer around ⅛ inch (3 mm) thick and bake until the crackers are almost completely crisp.
If a few pieces are still slightly soft, they’ll often crisp up as they cool. If some remain soft after cooling, simply bake them for a few more minutes.
These crackers are delicious all on their own, but they’re even better paired with a flavorful dip. They’re perfect for a charcuterie board, alongside a bowl of soup, or as an afternoon snack.
Try serving them with:
The homemade egg salad is a favorite in our house and is often served with these crackers.
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