Sourdough baking went from a niche hobby to something almost everybody’s talking about. You might think it’s just about bread, but there’s this extra part called sourdough discard that often gets tossed out. That discard is the bit of starter you dump before you feed it again, so it stays busy and healthy. It sounds like waste, but clever bakers figured out you can turn that leftover goo into crunchy and tasty crackers.
Using up all your ingredients instead of chucking them is good for the planet and your wallet. Sourdough discard crackers are super easy to make and they go with dips, cheese boards, or you can just munch them plain. If you’ve ever wondered what to do with extra starter, these crackers fix that problem. They’re a fun way to add new flavors to your baking without wasting stuff.
What is Sourdough Discard?
Sourdough discard is simply the part of your starter you remove before you feed it fresh flour and water. You gotta take it out so your starter doesn’t get too big or weak. The starter itself is just flour and water mixing and fermenting thanks to natural yeasts and bacteria in the air. That’s what gives sourdough its tangy taste and those little air holes in bread.
Most folks refresh their starter once a week, but if you bake less often you might end up with a big pile of discard. Some people think discard is worthless, but that’s wrong. It’s full of flavor and nutrition, so why not put it to good use?
The Benefits of Using Sourdough Discard
First off, using your discard cuts down on kitchen waste. Instead of throwing that starter away, you can bake crackers that are crisp and a bit tangy. They taste kinda like sourdough bread, just thinner. Plus, the fermentation helps unlock vitamins and minerals, so these crackers might even be a bit healthier than plain ones.
Ingredients for Sourdough Discard Crackers
You don’t need a lot to make these. Here’s the must-haves and some extras if you want to get creative:
Essential Ingredients
- Sourdough discard: 1 cup
- All-purpose flour or whole wheat flour: 1 cup (plus extra for rolling)
- Olive oil: ¼ cup
- Salt: 1 teaspoon
Optional Add-ins
- Herbs: Fresh or dried herbs like rosemary or thyme for a fancy twist
- Cheese: Grated parmesan or cheddar if you like cheesy crackers
- Seeds: Sesame or poppy seeds give extra crunch
Equipment Needed
Before you start, grab these tools so you’re not running around:
- Baking sheet
- Parchment paper
- Rolling pin
- Mixing bowl
- Pizza cutter or knife
Recipe for Sourdough Discard Crackers
Ingredients:
- 1 cup sourdough discard
- 1 cup all-purpose flour (plus extra for rolling)
- ¼ cup olive oil
- 1 teaspoon salt
- Optional: ½ cup grated cheese, or 1 tablespoon herbs, or 2 tablespoons seeds
Directions:
- Preheat oven to 350°F (175°C).
- Mix discard, flour, olive oil, and salt in a bowl until you get a dough.
- Dump the dough on a floured surface and knead lightly till it’s kinda smooth.
- Roll the dough as thin as you can (about ⅛ inch).
- Cut into shapes with a pizza cutter or knife.
- Put the crackers on a parchment-lined sheet.
- Bake 15–20 minutes or till they’re golden and crunchy.
- Let them cool fully before you munch or store them.
Tips and Advice:
- If you like extra crunch, roll the dough thinner. Thicker means chewier.
- Try different seeds, cheeses or spices to make flavors you like.
Serving Suggestions
These crackers are awesome by themselves or with stuff:
- Serve with a hummus platter, guacamole or tzatziki for a snack
- Add them to a cheese board for extra crunch
- Break them over soups or salads to give a crisp bite
Storage Tips for Sourdough Discard Crackers
Keep your crackers crisp by storing them right:
- Use an airtight container at room temp so they don’t go soft
- They stay good about a week, but eat ’em sooner if you can
- You can freeze them in a bag or container for longer storage
Creative Variations on Crackers
Once you nail the basic version, go wild:
- Sweet: Try cinnamon, sugar or even chocolate chips for dessert crackers
- Savory: Add garlic powder, onion powder or different cheeses
- Gluten-free: Swap in almond, coconut or chickpea flour
Frequently Asked Questions (FAQ)
1. What else can I do with sourdough discard?
Lots of recipes! Pancakes, waffles, muffins, even pizza dough. It adds tang and nutrition.
2. Can I use discard straight from the fridge?
Yeah, you can. But letting it warm up a bit helps it mix easier.
3. How long do these crackers last?
About a week in an airtight container. Freeze them to keep longer.
4. Can I make crackers without flour?
Sure! Try ground nuts or seeds instead and get flourless crackers.
5. Are these crackers vegan?
Yes. Use plant oil and skip cheese or add vegan cheese.
Conclusion
Turning sourdough discard into crackers is a great way to waste less and have fun baking. It’s simple, tasty, and you can play with flavors however you want. Give it a shot and see how much you can do with just a bit of leftover starter!
sourdough discard crackers
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper
- 1 rolling pin
- 1 pizza cutter or sharp knife
- 1 oven
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- ¼ cup olive oil
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon sesame seeds or poppy seeds Optional for topping.
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the sourdough discard, all-purpose flour, olive oil, salt, and garlic powder. Mix until a dough forms.
- Transfer the dough onto a lightly floured surface. Using a rolling pin, roll the dough out to about ⅛ inch (3 mm) thick.
- Use a pizza cutter or sharp knife to cut the dough into squares or rectangles of your desired size.
- Transfer the cut crackers onto the prepared baking sheet. Optionally, sprinkle sesame seeds or poppy seeds on top for extra flavor and visual appeal.
- Bake in the preheated oven for 15-20 minutes until the crackers are golden and crispy. Keep an eye on them to prevent burning.
- Once baked, remove from the oven and let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
