All that sourdough discard making you go crackers? Well I’ve the recipe for you!

If you’re anything like me and hate waste, and after weeks of making beautiful sourdough bread, you probably have a jar of left over sourdough starter ‘discard’.

By no means should this be thrown away. There is a world of recipes out there to use it up! 

As promised, here is the first of my go to recipes! Starting with my favourite, as it is so devilishly simple and whips up in 20 to 25 mins start to finish and is endlessly customisable! They even store in a container for up to a week so it is perfect for meal prep, and even better for snacking! You can even make them fancy for a dinner party and brag that you made them yourself! 

Have fun with this one! 

Sourdough Crackers 

Ingredients

220 g  discarded sourdough starter 

100 g plain flour 

60 ml olive oil

1 tablespoon dried herbs of your choice

1 teaspoon salt

Method 

1 -

Preheat your oven to 150 degrees C.

2 -

In a large bowl, combine all of your ingredients at once. Knead the dough until it comes together. Do not over work the dough.

3 -

Using a rolling pin, roll out the dough very thin, the thinner the better. I found using a silicone mat helps as you can roll it out directly on the mat on top of the baking sheet. Parchment paper works too! 

4 -

Score the dough into the desired size/shape cracker you want. Alternatively, you can bake it as one large sheet and break it into shards once it is cool. If you do this, be sure to prick the dough all over with a fork to stop it rising/ puffing up in the oven. 

5 -

At this point, you can top the dough with more herbs (fresh makes a nice contrast), salt, or even a light sprinkle of grated cheese. Garlic powder and cheese makes for a nice tasty snack! You can even brush with some melted butter if you want something a little richer in flavour.  

6 -

Bake at 150degC for 15 to 20 minutes or until golden brown and fully dried out. You want them to cook low and slow to ensure they’re nice and crispy, like a good cracker should be. 

7 -

Allow your crackers to cool for approximately 10 minutes before cutting/breaking them.

Store in an airtight container.

Tips and ideas.

This recipe is super forgiving and very customisable - add different herbs, add cheese, leave them plain. You can even add some pesto, peanut butter or even tahini. The sky is the limit! 

Go crackers!