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Sourdough Discard Crackers Recipe for Beginners Recipe

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4.1 from 24 reviews

These Sourdough Discard Crackers are a perfect beginner-friendly recipe to transform leftover sourdough discard into crispy, flavorful crackers. Infused with Herbs de Provence and olive oil, these thin, golden-baked crackers are ideal for snacking or serving alongside dips and cheeses.

  • Total Time: 40 minutes
  • Yield: 4 servings (about 48 crackers)

Ingredients

Dry Ingredients

  • 1 cup (135 grams) Unbleached All Purpose Flour (e.g., Bob’s Red Mill Organic)
  • 2 teaspoons Corn Starch
  • 1/2 teaspoon Fine Sea Salt (plus more for finishing)
  • 1 1/2 – 2 tablespoons Herbs de Provence (adjust to taste, I use 2 tablespoons)

Wet Ingredients

  • 3 tablespoons + 2 teaspoons (45 grams) Extra Virgin Olive Oil (plus more for brushing the dough)
  • 3/4 cup (240 grams) Sourdough Discard (100% hydration, room temperature or refrigerated)

Instructions

  1. Prepare Equipment and Oven: Gather two large sheets of parchment paper and two large sheet pans. Position one oven rack in the center or, if baking two pans simultaneously, one in the middle and one in the lower third of the oven. Preheat the oven to 325°F (163°C).
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, corn starch, sea salt, and Herbs de Provence. Drizzle in the olive oil, and use a silicone spatula to mix and press the ingredients together until the mixture becomes crumbly and forms a clump when squeezed.
  3. Add Sourdough Discard and Knead: Pour the sourdough discard into the flour mixture. Initially mix with a spatula, then switch to kneading by hand. Knead gently until a supple, tacky dough forms. Divide the dough into two equal balls; cover one with a damp tea towel and set aside at room temperature.
  4. Roll Out Dough: On a parchment-lined surface, roll out one dough ball into a rough rectangle about 1/16 inch (1.5 mm) thick. Use a little flour on the rolling pin or dough surface to prevent sticking. Let it rest for a minute, then roll again to achieve a very thin sheet.
  5. Cut the Dough: Using a pizza or pastry wheel and a ruler as a guide, cut the dough into long strips 1 1/4 inch (3.18 cm) wide, then cut crosswise to create 1 1/4 inch square crackers.
  6. Dock and Oil: Dock each square in the center with a fork or chopstick to prevent puffing. Lightly brush the surface with olive oil and sprinkle with additional sea salt.
  7. Bake the Crackers: Transfer parchment with cut dough onto a sheet pan. Bake for 28-32 minutes until the edges are lightly browned and crackers have puffed slightly and turned golden. For even baking, use one sheet pan at a time or rotate pans halfway if baking two. Remove and cool completely on the pan to crisp up.
  8. Store: Once cooled, transfer crackers to a tightly sealed container. Store at room temperature for up to four days.

Notes

  • Using 100% hydration sourdough discard is important for the texture of the dough.
  • Herbs de Provence can be adjusted to personal taste or substituted with other herbs like thyme or rosemary.
  • Rolling the dough very thin ensures crispy crackers.
  • Docking with a fork or chopstick prevents the crackers from puffing up unevenly.
  • For best texture, bake one sheet pan at a time or rotate pans mid-baking if using two to ensure even heat distribution.
  • Storing crackers in an airtight container maintains crispness up to four days.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/sourdough-discard-crackers-recipe-for-beginners-recipe/