So, You Want to Use Up That Discard?
Alright, so here’s how it usually goes: I’m staring into my jar of sourdough discard after feeding my starter, quietly judging myself for not having a plan (and, let’s be real, also thinking about cheese). One day, after way too much screen time, I decided enough was enough. I’d finally turn that pile of potential into the best batch of sourdough discard crackers. Spoiler alert: my kids are now convinced I run the fanciest snack shop on the block (if only they knew it’s mostly me in my fuzzy socks, making a mess in the kitchen). There was this one time I tried to make them too thin and ended up with something resembling burnt potato chips, but hey, live and learn!
Why I Think You’ll Be Into This
I make these crackers whenever my family is circling the kitchen like hungry cats, or when it’s movie night and store-bought snacks just won’t cut it. Plus, they’re pretty much perfect for charcuterie boards; my weird aunt actually asked for the recipe after dunking one into blue cheese (which, by the way, I fully endorse).
Also, these are practically foolproof—unless you try baking them while simultaneously wrangling a toddler and, I dunno, folding laundry (not that I’ve ever done that). Sometimes, I mix in whatever herbs are still alive in the window box. Like, yesterday it was chives. Gave ‘em a little something special.
What You’ll Need (and What I Swap In Sometimes)
- 1 cup sourdough starter discard (unfed, straight form the fridge is fine—don’t overthink it)
- 1 cup plain flour (all-purpose is what I use, but my friend swears by whole wheat for an earthier vibe)
- 2 tablespoons olive oil (but I’ve subbed melted butter in a pinch, which is a bit richer—my grandmother always insisted on Kerrygold butter, but honestly, any butter works fine)
- 1/2 teaspoon fine sea salt (or kosher salt—skip iodized if possible, but it’s not the end of the world)
- 2 tablespoons fresh chopped rosemary, thyme, or whatever herbs are hanging about—or 1 teaspoon dried (herbs are optional but, in my opinion, the more, the merrier)
- Optional: Add-ins like a small handful of grated parmesan, sesame seeds, cracked black pepper. Once, I chucked in everything bagel seasoning—turned out grand!
Here’s How I Actually Make These Crackers
- Prep your stuff. Preheat your oven to 350°F (roughly 180°C, for my friends over the pond). Line a big baking tray with parchment. This is where I’d usually forget to do that and have to stop mid-mixing, but you’re a step ahead now.
- Mix everything together. Dump the discard, flour, oil, salt, and herbs (plus any wild add-ins) into a bowl. Stir it until it forms a clumpy dough—honestly, I just use a fork then get in there with my hands. Don’t worry if it looks a bit shaggy; it’ll come together with a few squeezes. Actually, I find it works better if you don’t overmix here.
- Roll it out. I usually sprinkle a bit of flour on the counter and roll the dough as thin as I can—like, you can almost see your hand through it. A rolling pin is ideal, but I’ve grabbed a wine bottle in a pinch (we all improvise, right?).
- Slice ’em up. Grab a knife, pizza cutter, or just tear rough squares if you’re feeling rustic. I go for cracker-sized, but make them whatever shape you like! This is where I usually sneak a taste of the raw dough—no shame. And I score the surface with a fork, but it’s not required.
- Bake. Lay the pieces out on your tray. Bake for 18–23 minutes, flipping them about halfway through if you remember, or leave them alone (I tend to forget and they still turn out fine). Don’t freak out if edges are browner—it’s the good stuff. If any feel soft after cooling, just chuck them back in for a couple of minutes.
Messy Notes from My Countertop
- The time they look done in the oven and then aren’t? That’s normal. Crackers crisp up a ton as they cool, so don’t panic.
- When I use whole wheat, they bake faster; worth peeking early.
- If the dough is too stiff, add a teaspoon of water. Or a splash of wine—no, not really (unless you want purple crackers?).
Cracker Experiments and Surprises
So I’ve tried tossing in dried chili flakes (love it!) and even a spoon of smoked paprika. Once, I tried turmeric for color and…let’s just say nobody asked for seconds. Sweet versions with cinnamon sugar? Actually good, but very different vibes. These things are forgiving, though, so get playful.
What If I Don’t Have the Right Gear?
You don’t need fancy kit. Rolling pin? A tall glass, sturdy can, or even hands will do. I have a friend down in Yorkshire who swears by using a pasta roller—props if you do that, but not really necessary.
Storing (If Leftovers Happen… Rarely Does in My House)
Once they’re cool, keep ‘em in an airtight tin or jar (honestly, they taste even better the next day, but they rarely make it that far—my dog once ate the last batch off the counter). If they lose their crisp, a couple minutes in a hot oven brings them right back.
Favorite Ways to Serve
We love them with sharp cheddar, a plop of hummus, or even as a base for mini open-faced sandwiches (Scandi style, if you fancy). Sometimes I make teeny ones and serve them with tomato soup—kid magnet, I swear. Midnight snack? Slather some with peanut butter and a sprinkle of sea salt—odd, but don’t knock it ‘til you’ve tried it.
Mistakes (and What They Taught Me)
- Once, I rushed rolling and ended up with patchy, thick-and-thin crackers. Still edible, but not the crunch I wanted. So yeah, take a minute with the rolling—it’s worth it.
- Don’t overload with cheese or wet add-ins; soggy crackers aren’t a vibe, trust me. Keep it dry-ish.
The FAQ Bit (Because People Actually Ask Me These…)
- Can I freeze the dough?
- Yep, I’ve done it in a pinch. Thaw in the fridge, then roll as usual. But, to be honest, making it fresh is way easier.
- Is it okay if my discard is a bit old?
- I mean, mine’s sometimes over a week old (oops), and it still works. If it smells very funky—like, not the good tang—maybe start fresh?
- What else can I do with discard?
- I sometimes use it in pancakes, or check King Arthur Baking’s ideas. Loads of inspo there! (Also, I like Cultures for Health for wilder experiments.)
Oh, and if you’re curious about homemade dips, I tried Cookie + Kate’s classic hummus last weekend, and it was a winner with these crackers—just saying.
So, give ‘em a go! I’d bet a cup of discard that you’ll love these—unless you have a knack for burning crackers, at which point I’d say, embrace it: call them “extra-browned,” and serve with pride.
Ingredients
- 1 cup unfed sourdough starter (discard)
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1 tablespoon sesame seeds
Instructions
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1Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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2In a medium bowl, mix sourdough starter, all-purpose flour, olive oil, sea salt, garlic powder, rosemary, and black pepper until a dough forms.
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3Transfer dough onto a lightly floured surface and roll out thinly, about 1/8 inch thick.
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4Cut dough into squares or desired shapes and transfer to the prepared baking sheet.
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5Brush with a little olive oil and sprinkle with sesame seeds. Bake for 20–25 minutes until golden and crisp.
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6Allow to cool completely on a wire rack before serving. Store in an airtight container.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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