If you love making your own sourdough bread, don't toss out the discard every time you feed and refresh your starter. Turn this flavorful, but unused, product into amazingly delicious (and amazingly easy to make) homemade crackers. With just the right amount of crunch and flavor, you won't be able to stop snacking. Fully cooled crackers can be stored in an airtight container at room temperature for up to 1 week.

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Ingredients

90
Original recipe yields 90 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Combine flour, sourdough starter discard, olive oil, rosemary, and kosher salt in a bowl. Mix with a wooden spoon to incorporate the ingredients. Turn out onto a work surface and knead until a smooth dough forms. Divide the dough into 2 pieces and shape each piece into a small rectangle.

  • Lightly flour a large sheet of parchment paper and place 1 piece of dough on top. Lightly flour top of dough, roll into a large, 1/16-inch thick rectangle, and cut into 1 1/4-inch squares. Spray tops with cooking spray and sprinkle with flaked sea salt. Carefully transfer the parchment paper and dough to a baking sheet. Repeat with remaining dough.

  • Bake in the preheated oven until crackers are golden brown, about 24 minutes, turning halfway through.

  • Remove from the oven and let cool on a baking rack.

Nutrition Facts

14.7 calories; 0.3 g protein; 1.8 g carbohydrates; 0 mg cholesterol; 31.8 mg sodium. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
04/14/2020
Great! I only had a half cup of starter to use up, so I scaled down the recipe. Because we're running dangerously low on olive oil, I used room-temp butter instead. I also used whole wheat flour. Delicious crackers! I can't wait to make a bigger batch next time. Read More
(4)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/14/2020
Great! I only had a half cup of starter to use up, so I scaled down the recipe. Because we're running dangerously low on olive oil, I used room-temp butter instead. I also used whole wheat flour. Delicious crackers! I can't wait to make a bigger batch next time. Read More
(4)
Rating: 5 stars
04/14/2020
Great! I only had a half cup of starter to use up, so I scaled down the recipe. Because we're running dangerously low on olive oil, I used room-temp butter instead. I also used whole wheat flour. Delicious crackers! I can't wait to make a bigger batch next time. Read More
(4)
Rating: 5 stars
04/26/2020
Added fresh thyme and oregano from my garden - it's delicious! You can use a pasta roller to help roll it thin if you're having trouble. Poking each square with a fork will help keep them from puffing up too much. Read More
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Rating: 5 stars
05/25/2020
These were a hit with my family! I thought that much rosemary would be too strong, but it wasn't. On my second batch, I saved time by rolling out the dough on a lightly oiled silicon baking sheet, so I could slide them in the oven as soon as I finished rolling them out. Also, sprinkling with Parmesan cheese and garlic powder before baking is a nice variation. Read More
Rating: 4 stars
05/09/2020
Good way to use the leftover starter. They had good flavor. The dough was very sticky. I had to knead at least another 1/2 cup flour into it before rolling. Maybe mine were a tad thick but I think that cooking on 325 for 5-10 minutes longer would be better to get them nice and crispy without browning. Read More