easy sourdough crackers: how to use your discarded starter

What can you do with the discarded starter after feeding your sourdough? There are several recipes for using up your extra discard, like these easy sourdough crakers! Salty foods are my snack of choice. These crackers are crispy, salty and have just a hint of the tangy sourdough yumminess I love so much! If you are looking for an easy recipe for using the discarded starter, this is the one for you! It comes together quickly and is fairly quick and can be prepped ahead of time for the freshest crunchy crackers.

These sourdough crackers will never be completely gluten free, but I have substituted buckwheat flour or Bobs 1:1 to achieve a cracker that doesn't bother my gluten sensitivity. During the fermentation process, much of the gluten is changed into a more digestible form for many people with slight gluten issues (like me).

It is a very flexible recipe and I enjoy changing the flavor by adding different herb blends or seeds. Chia seeds, pepitas, flax seeds and sesame seeds all create an extra crispy texture and little hint of added flavor. My children love goldfish crackers, and I occasionally add a tablespoon of nutritional yeast to the dough to create a naturally cheesier sourdough cracker. I'm being totally serious, it sounds weird but it works!

a few quick tips

Before you dive in, let me give you just a few tips that I think might be helpful to know. First, use parchment paper or a silpat baking mat. These sourdough crackers aren't very sticky, but it can be frustrating if they break when you try to release them from an unlined pan. I'd also recommend cutting them into small shapes, less than an inch if possible. I used a zigzagged pastry cutter on these, but mini cookie cutters or a sharp knife will work just fine!

I try to use sourdough discard that is fairly fermented. I want it to be as gently on my gut as possible. It is absolutely fine to use fresh discard, though! You can also vary the amount of time the dough rests in the refrigerator. This recipe calls for letting it chill for thirty minutes, but it will be fine if it is left to ferment in the fridge for up to twenty four hours. Pretty neat, huh?

Now you know a new way to use your discarded sourdough starter!

Now you have one more trick up your sleeve, or maybe in your apron pocket, for the next time you feed and discard your starter! I love to see your delicious creations, so please tag me on instagram @ninnescahhomestead so I can drool and admire your photos!

If you'd like a little more inspiration, here are a few posts I've made about crackers on instagram using slight variations of this recipe: