Sourdough Discard Crackers

A great way to use up some discard starter.

Sourdough Crackers

Prep Time30 minutes
Cook Time25 minutes
Resting Time30 minutes
Total Time1 hour 25 minutes

Equipment

  • Sheet Pans
  • Parchment Paper Pretty much a must for these

Ingredients

  • 140 grams all purpose flour
  • 230 grams sourdough starter, discard
  • 45 grams olive oil (flavored is nice)
  • 2 tablespoons dried herbs (Italian seasoning, cilantro, etc.)
  • oil (for brushing)
  • Kosher, sea, or flake salt for topping

Instructions

  • Mix together the flour, salt, sourdough starter, butter, and herbs to make a smooth (not sticky) dough. If it's too sticky, add more flour a teaspoon at a time and incorporate.
  • Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes — or up to a couple of hours — until the dough is firm. The starter is discard so there shouldn't be a whole lot of rising going on — just getting that good flavor.
  • Preheat the oven to 375°F or 350°F Convection
  • Lightly flour a piece of parchment (soon to be two), your rolling pin, and the top of the dough.
  • Working with one piece of dough at a time, roll the dough out on a piece of parchment to about 1/16" thick. The dough will have ragged, uneven edges — that's okay. Just try to get it even and the same thickness.
  • Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then liberally sprinkle the salt over the top of the crackers.
  • Cut the dough into 1¼" squares (a rolling pizza wheel works well here).
  • Prick each cracker with the tines of a fork.
  • Put in the oven and lower the temperature to 350°F or 325°F Convection.
  • Bake for 20-25 minutes until squares are browning at the edges. Midway through change racks and turn around to make them even.
  • When browned, remove from oven, cool on a rack, and store in an airtight container.

Notes

  • If spread thinly and evenly, this’ll reach the edges of the parchment and sheet pan and make cutting with a pizza-wheel tough.  Either cut the last one-inch with a knife or put the parchment and dough on the back of a sheet pan, brush, sprinkle, and cut, and then transfer the inside of a sheet pan.
  • About salt: When you think you have enough sprinkled on the crackers, do more.
  • Using a seasoned salt is cool, too.