Sourdough crackers with a step-by-step recipe.
About this recipe
Sourdough crackers are thin, crispy, crunchy crackers made with the discard or unfed starter. These healthy crackers are a perfect healthy alternative to the regular store-bought crackers that are very simple to make and tastes great. I flavour these crackers with dried rosemary, but you can spice it up with your preferred herbs. You can even add some grated cheese into them, but I prefer to make them without the cheese. Despite the fact that I don’t add any cheese, these crackers do have an amazing cheesy flavour. They are so addictive, you will not be able to stop at one.
There are many ways you can use the discard, but this is the easiest way to use it and my go-to thing to do with the discard. It requires just a handful of ingredients, can be altered as per your preference, and you can use the starter right from the fridge (although, I prefer to let it sit on the counter for 30 minutes before using).
I began making these crackers before I started baking with my starter. While the discard from a new starter can be used immediately, I prefer to wait for 4-5 days before I begin to use them. These crackers are a great way to use the discard while you wait for your starter to mature and ripen. You also need to discard the starter once a week when you are maintaining sourdough starter in the fridge. With this recipe, you will never have enough starter to discard.
So while you wait to bake the perfect real bread, munch on some real crackers.
Step by step instructions
1. Take all the ingredients in a bowl
2. Mix them well making sure everything is incorporated
3. Pour the mixture onto a baking sheet
4. Spread evenly into a thin layer
5. Bake for 10 minutes, then score
6. Score and place it back into the oven
7. Bake until completely done
- Take the starter out of the fridge and let it sit in room temperature for 30 minutes (this step is optional and you can use the starter straight from the fridge
- Preheat the oven at 160 C (320 F). Line a baking tray with baking paper
- Combine all the ingredients together making sure everything is well-incorporated
- Pour the mixture onto the baking tray and spread into a thin, even layer
- Bake for 10 minutes
- Take it out of the oven and score the cracker using a pizza cutter or a sharp knife
- Place it back in the oven and bake for a further 25-30 minutes
- Turn off the oven and open the oven door. Let the crackers sit in the oven for a further 10 minutes
- Take it out of oven and let it cool completely before breaking the squares
- Store in an air-tight container
- I flavour these crackers with dried rosemary, but you can spice it up with your preferred herbs
- You can even add some grated cheese into them, but I prefer to make them without cheese