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 flaky and crispy crackers. This recipe is made with 5 simple ingredients!
What can you do with discarded sourdough starter after feeding your sourdough?
There are several recipes for using up your extra discard, like these easy sourdough crackers! These crackers are crispy, salty and have just a hint of the tangy sourdough yumminess we love so much!
Other recipes you'll love:
How to make a sourdough starter
A sourdough starter is a fermented mix of flour and water containing wild yeasts and bacteria. When it is healthy and active, a sourdough starter makes your sourdough bread rise.
To make a sourdough starter at home, follow my step-by-step guide How to Make a Sourdough Starter and Bake a Perfect Loaf.
Is sourdough gluten-free?
These sourdough crackers will never be completely gluten free, but the fermentation process of sourdough does break down the gluten further than traditional bread recipes. People who are sensitive (but not allergic) to gluten can sometimes eat sourdough baked goods without experiencing sensitivity symptoms. Always consult your doctor to see what is right for you.
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). The starter still contains gluten, however.
Variations for this sourdough cracker recipe
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. Follow this link for Cheesy Sourdough Starter Discard Crackers.
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a few quick tips
Before you dive in, let me give you just a few tips that I think might be helpful. 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 also recommend cutting them into small shapes, less than an inch if possible. I used a zigzagged pastry wheel on these, but mini cookie cutters or a sharp knife will work just fine! My boys love when I use a puzzle shaped sandwich cutter.
Can I use active sourdough starter for crackers?
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 make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
easy sourdough crackers: how to use your discarded starter
- Mixing bowl
- baking sheet
- parchments paper
- pastry wheel
- 1 cup sourdough starter discard 227 grams
- 1 cup All-Purpose Flour
- ¼ cup butter melted
- 1 teaspoon salt
- 1-2 tablespoons olive oil to drizzle
- In a medium sized bowl, combine the flour, sourdough starter, butter and salt. Start by using a wooden spoon, then use your hands to work the dough into a ball. It will start out messy, but once the ingredients blend, it will be a soft and pliable dough. Flatten the ball into a rectangular disc, a visual example would be like the lid of a small shoebox.
- Using two sheets of parchment paper, sandwich the dough between the sheets. I put a tea towel or silpat mat under the bottom layer to prevent it from slipping. Roll the dough with a rolling pin until it is about 1/16 of an inch thick. It will nearly touch the edges of then parchment paper when it is thin enough. Thicker crackers will take longer to bake and could burn on the edges while remaining slightly doughy in the middle.
- Preheat the oven to 350°. Prepare the dough by removing then top layer of parchment and drizzling it with olive oil. Smooth the olive oil over the entire surface. I use my hands for this step! Cut the crackers into one inch squares using a knife, pizza cutter, cookie cutters or pastry cutter. Leave the dough exactly as it is, do not try to separate the crackers. Sprinkle the crackers with coarse salt, pepper and any additional seasonings you desire.
- Bake the crackers for 25-30 minutes. Once they are fully cooked, transfer the crackers to a cooling rack. Do not leave them on the parchment paper to cool, this will cause the bottoms to be soggy.
- Store the fully cooled crackers in an airtight glass container. They will start to go stale after about three days, but don’t worry! They won’t last that long.
If you'd like a little more inspiration, here are other sourdough recipes you'll love!
Simple Sourdough Focaccia Bread Recipe
How to Bake a Perfect Loaf of Sourdough: growing a sourdough starter at home, feeding and caring for a sourdough starter, baking a loaf of artisan bread and troubleshooting common sourdough issues
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