Before attempting this recipe, make sure you’ve perfected your sourdough starter first. For all the tricks you need, take a look at our detailed article, along with a step-by-step recipe and instructions on how to make the best sourdough starter from scratch at home. Once you’re happy with the flavor profile of your starter, there are a few key tips to follow to get the most out of your discard crackers.
Roll the dough very thin. The crackers won’t crisp up in the oven if the batter is too thick, and instead will turn out a little chewy. Parchment paper is a must as it helps to prevent the dough from sticking to the tray and makes it easier to transfer from the work surface to the baking tray.
You could cut the crackers after baking, but if you do it beforehand you’ll have cleaner edges and more evenly-sized crackers.
If you’d prefer to make the crackers without using flour, there are lots of two ingredient sourdough discard cracker recipes available to follow, which only use the sourdough starter and butter. This is an easier approach to the recipe and doesn’t require rolling out the dough.
Flavor Variations and Seasonings
We’ve shared a basic recipe above to work from when making sourdough discard crackers, but you could elevate the ingredients as preferred with different flavors and seasonings. Herbs, such as rosemary and thyme, work well with the tanginess of the sourdough starter. Or you could opt for a more indulgent approach using Cheddar cheese or Parmesan cheese grated over the top before baking.
Some chefs will add a sprinkling of chili powder to the crackers, to add a touch of heat. It’s also possible to cover the crackers with sesame seeds to bring an extra crunchy texture to the baked goods.
Texture and Baking Tips
When baking, don’t have the oven heat too high. A slightly lower oven temperature helps to create crisp and dry crackers that turn beautifully golden without burning. You can also leave the crackers to cool inside the oven with the door partially open, once cooked, to make them extra crispy. If you do find your crackers bend more than they snap, return to the oven for a few more minutes to cook through.
Ensure the dough has been rolled out to an even thickness. If the thickness of the dough is variable the crackers will all bake at different rates.
How to Store Sourdough Crackers
Once the crackers have cooled completely, transfer them to an airtight container and store at room temperature for up to one week. Don’t store them in the fridge, as this can introduce moisture to the crackers and soften the crispy texture. If you do find the crackers have softened in storage, you can re-crisp in the oven on low heat for five minutes.
