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 it 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.
Sourdough crackers recipe step-by-step with photos
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