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If you’re a sourdough baker, you know how devastating it is to through away some of your sourdough starter that you have been patiently tending to.

To me, I love having a way to put that excess or ageing starter to use. This discard crackers recipe is a simple and quick solution to using your starter discard!

Salted Rosemary Sourdough Crackers Cheese Board

Why You’ll Love This Recipe

Quick prep. Few ingredients, & quick to mix so if you’re in the mood for crackers you won’t have to wait long!
Put your discard to use. When you have sourdough starter, it is upsetting throwing discard in the rubbish. Much nicer to put it to use.
Clean ingredients. Crackers from the store can include all sorts of ingredients that you might like to avoid.
Kids like to help. My daughter loves to roll out the dough with the rolling pin, and to mark the little holes.

Before baking, use a fork to push little holes into the dough.

What you’ll need for this recipe:

Olive oil: My preference is extra virgin olive oil I source locally in Australia.
Rosemary: We have some growing abundantly at home that I use. Dried rosemary is fine, too.
Butter: What makes these crackers so rich and tasty!
Sourdough discard: It is so satisfying using your discard instead of throwing it in the rubbish.
Sea salt: I like to grind sea salt flakes in a mortar and pestle, but you can use any quality cooking or sea salt already ground!

FAQ

If you happen to have any left after serving, keep them in an airtight container. I pop ours in a glass jar in the pantry.

There is a softness to them because the butter, but the thinner you roll your dough the crispier they will cook.

About

Hello, I’m Rachael. Welcome to my Seasonal Table! This is where I hope to inspire you to live seasonally. I share seasonal recipes, slow living and homemaking.

Ingredients

60 grams Sourdough discard Unfed
100 grams Flour
30 grams Butter melted Unsalted, or add less salt if using salted
15 grams Olive oil Approx. 1 tablespoon
1/2 teaspoon Sea salt
1 tablespoon Chopped rosemary

Instructions

Preheat: Preheat your oven to 175℃ (350℉).
Combine the dry ingredients: In a medium bowl, mix the flour, rosemary and sea salt.
Combine wet ingredients: In a separate bowl, mix the sourdough discard, melted butter and olive oil.
Form the dough: Pour the wet ingredients into the dry ingredients. Stir with a spatula or Danish Wisk until a shaggy dough forms. If it really is too dry to hold together, add half a tablespoon of water at a time until it is in a ball. Do not overmix.
Roll out: Turn the dough out onto parchment paper. Using your rolling pin, roll it out as thin as you possible can (2mm). The thinner the crispier your crackers will be.
Score and season: Use a pizza cutter or sharp knife to score crackers into rows in the size cracker you desire. Use a fork and lightly push holes in each cracker. For extra taste, drizzle lightly with olive oil and a sprinkling of sea salt.
Bake: Transfer your parchment paper and crackers onto an oven tray. Bake for 20 minutes, keeping a close eye on them so they do not burn. Look for deeply golden brown edges.
Cool: Let them cool before breaking up and serving. Enjoy!

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In Closing

Thank you for visiting! I hope you enjoyed these discard crackers. Perhaps you’d like to try my easy sourdough bread recipe next.

Rachael x

Salted Rosemary Sourdough Discard Crackers

Why You’ll Love This Recipe

What you’ll need for this recipe:

FAQ

About