Sourdough Discard Crackers
Sourdough Discard Crackers are incredibly easy to make. With just butter, salt, and sourdough starter (or discard), you can mix up homemade crackers with only a few minutes of prep time. These simple ingredients come together to create a crunchy, flavorful snack that’s perfect for using up leftover sourdough starter.
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Why Make Sourdough Discard Crackers
Not only are sourdough discard crackers are very easy and quick to make, with very little hands on time, but it’s such a great way to dip your toes into the world of sourdough. Baking bread can seem so intimidating when you’ve never down it before. Why not start with something a little less complicated and still get the benefits of using sourdough?
Most people these days are looking for ways to save money. Making more food at home from scratch is a great way to cut food expenses. While a box of crackers might not seem like a huge expense, it does add up over time. Compared to just pennies to make this cracker recipe. Over time you will end up saving a good amount of money. Not to mention that they are so much more healthy than any packaged cracker you could buy at the store.
These crackers are also very customizable. Once you have made this recipe once or twice, start experimenting with other herbs, spices, seeds or even cheese. You will find there are so many ways to spice up this recipe and keep it new and interesting.
Benefits of Sourdough
Because these crackers are made with sourdough starter or discard, they contain the full digestive and nutritional benefits that sourdough is known for. The fermentation process of sourdough, helps to break down the harder-to-digest components of wheat flour. Many people who are sensitive to gluten find they can enjoy sourdough without any issues.
Seeds, grains, and nuts all contain anti-nutrients that can bind to essential minerals like calcium, magnesium, iron, and zinc, preventing your body from fully absorbing them. The fermentation process breaks down these anti-nutrients (like phytic acid) and neutralizes enzyme inhibitors, making your flour not only easier to digest but also allowing your body to access more nutrients. (Source)
So even if you don’t have any digestive issues with wheat, fermenting your flour can still boost the nutrients available to your body, helping it get everything it needs to stay strong and healthy.
Supplies
- large mixing bowl
- danish whisk
- pastry cutter wheel
- parchment paper
- baking sheet
- off set spatula or spoon
Ingredients
- 3/4 cups active sourdough starter or discard (All Purpose or Whole Wheat Flour)
- 2 tablespoons melted butter
- 1/4 teaspoon salt
- Salt or other seasonings for sprinkling on top
Recipe Instructions for Sourdough Discard Crackers
Preheat Oven
Preheat oven to 325°F (160°C).
Prepare Batter
In a large mixing bowl, add sourdough starter or discard along with melted butter and salt. Whisk together until all the ingredients are incorporated. This would also be the time to add any extra add-ins you might like to change up the flavor.
The consistency should be like pancake batter. If it’s too thick add in a little extra water. If your batter is too runny, feel free to add in a little extra flour to absorb some of the liquid.
Spread Batter and Add Seasoning
Line a baking sheet with parchment paper. Pour sourdough mixture on to parchment paper. Using a spoon or off set spatula spread the batter very thinly and evenly over all the parchment paper.
Once the batter is spread in a thin even layer over the whole pan, add any toppings you want: salt, seeds, garlic, everything bagel seasoning.
First Bake and Score
Bake the crackers for 10 minutes until they start to set. Then remove form the oven and using a pastry cutter, pizza roller or knife, cut the crackers into pieces.
Second Bake
Return the crackers to the oven and bake for another 15-20 minutes. The crackers should be dry and crunchy, when they are finished. If they still feel doughy, bake them for 5 more minutes. Keep an eye on them so they don’t burn.
Cool and Serve
Once the crackers finished baking remove them from the hot pan to a cooling rack. You can do this by just sliding the parchment paper off the pan. Once they have cooled, your can break them apart and enjoy them immediately or store them for later.
Storage Tips
Be sure to wait until the crackers are completely cool before storing them in an air tight container.
Enjoy in 2-3 days.
Flavor Variations for Sourdough Discard Crackers
There are many different flavor variations to these sourdough discard crackers.
- Herbs or Spices: chives, garlic, rosemary, thyme.
- Cheese: cheddar, Parmesan.
- Sweet: cinnamon and sugar
Serving Ideas
- Serve as an appetizer on cheese board or with dip.
- Enjoy as a snack or lunch with cheese, or peanut butter. Or my favorite: soft goat’s cheese and chili fig spread.
- As a side for soup.
Other Sourdough Recipes to Enjoy
Whole Wheat Sourdough Sandwich Bread
Drop any questions, suggestions or other comments below. Tag me on facebook or instagram if you decide to make this super easy sourdough snack. Also, if you enjoyed this recipe be sure to give it a five star review.
Sourdough Discard Crackers
Sourdough Discard Crackers are incredibly easy to make. With just butter, salt, and sourdough starter (or discard), you can mix up homemade crackers with only a few minutes of prep time.
Ingredients
- 3/4 cup sourdough starter active or discard
- 2 tablespoons melted butter
- 1/4 teaspoon salt
- salt or other seasonings for sprinkling on top
Instructions
-
Preheat oven to 325°F (160°C).
-
In a large mixing bowl, add sourdough starter or discard along with melted butter and salt. Whisk together until all the ingredients are incorporated. This would also be the time to add any extra add-ins you might like to change up the flavor.
The consistency should be like pancake batter. If it's too thick add in a little extra water. If your batter is too runny, feel free to add in a little extra flour to absorb some of the liquid.
-
Line a baking sheet with parchment paper. Pour sourdough mixture on to parchment paper. Using a spoon or off set spatula spread the batter very thinly and evenly over all the parchment paper.
Once the batter is spread in a thin even layer over the whole pan, add any toppings you want: salt, seeds, garlic, everything bagel seasoning.
-
Bake the crackers for 10 minutes until they start to set. Then remove form the oven and using a pastry cutter, pizza roller or knife, cut the crackers into pieces.
-
Return the crackers to the oven and bake for another 15-20 minutes. The crackers should be dry and crunchy, when they are finished. If they still feel doughy, bake them for 5 more minutes. Keep an eye on them so they don't burn.
-
Once the crackers finished baking remove them from the hot pan to a cooling rack. You can do this by just sliding the parchment paper off the pan. Once they have cooled, your can break them apart and enjoy them immediately or store them for later
Recipe Notes
Be sure to wait until the crackers are completely cool before storing them in an air tight container. Enjoy in 2-3 days.
There are many different flavor variations to these sourdough discard crackers. Herbs or Spices: chives, garlic, rosemary, thyme. Cheese: cheddar, Parmesan. Sweet: cinnamon and sugar
