Sourdough Discard Crackers
Turn your starter leftovers into crispy, flavorful snacks with this foolproof recipe that uses sourdough discard to ensure nothing goes to waste. Perfect for parties or lunchboxes.
Ingredients
Base
- 1 cup sourdough discard Make sure it's from an active starter.
- 1 cup all-purpose flour
Fats/Oils
- 1/4 cup olive oil
Seasonings
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried herbs (such as rosemary or thyme)
Toppings
- sesame seeds (optional, for topping)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the sourdough discard, flour, olive oil, salt, garlic powder, onion powder, and dried herbs until a dough forms.
- Roll out the dough on a floured surface until it's about 1/8 inch thick.
- Cut the rolled dough into desired shapes and place them on a baking sheet lined with parchment paper.
- Sprinkle sesame seeds on top if desired.
Baking
- Bake in the preheated oven for 15-20 minutes or until the crackers are golden and crispy.
- Allow to cool before serving.
Notes
Roll the dough evenly to ensure uniform baking and crispness. Use parchment paper and a light dusting of flour to prevent sticking. Bake until just golden to avoid over-browning; crackers crisp more as they cool. Store cooled crackers in an airtight container to keep them crunchy. Adjust herbs and spices to taste; a little extra salt on top enhances flavor.