Sourdough Crackers
Jan 31, 2025
One of the biggest frustrations I hear from at home sourdough bread enthusiasts, is what do I do with my leftover starter? No matter how often you bake bread at home, you are always inevitably left with some extra starter. If you hate wasting your resources as much as I do, these crackers will help you put them to a VERY delicious use.
TIP: If you want to save a couple days worth of starter discard and do a larger batch, pop your leftover starter in the fridge and save it until you're ready to use it so it doesn't spoil.
Ingredients:
1 cup (200 grams) sourdough starter discard
1 cup (140 grams) all-purpose flour
ā…“ cup (40 grams) rye or whole wheat flour
½ cup (113 grams) unsalted butter, melted
1 teaspoon (5 grams) salt
1 tablespoon salt-free spice blend (e.g., za’atar or herbs de Provence or have fun making your own blend) ¼ cup (28 grams) shredded cheddar cheese (do not use pre-shredded cheese, always shred your own for the best results)
Instructions:
- In a mixing bowl, whisk together the all-purpose flour, rye or whole wheat flour, salt, and spice blend.
- Add the sourdough starter discard, melted butter, and shredded cheddar to the dry ingredients. Stir until well combined, or use a stand mixer for ease. Cover the bowl with a towel and let the dough rest for 10 minutes.
- Prepare two large sheets of parchment paper. Place the dough between the sheets and roll it out to approximately ā…› inch thick.
- Peel off the top layer of parchment and loosely place it back over the dough. Flip the dough over, peel off the other layer of parchment, and discard.
- Using a pizza wheel or pastry cutter, cut the dough into 1-inch squares. Poke a few holes in each cracker with a fork. Gather any misshapen or excess dough, re-roll, and cut as needed.
- Spread the crackers apart on the parchment-lined baking sheet and freeze for 10 minutes, or until firm.
- Preheat the oven to 375°F (190°C). Bake the crackers for about 15 minutes, or until the edges are golden brown.
- Allow the crackers to cool completely on the baking sheet before serving or storing.
Tip: Store in an airtight container for up to a week. These crackers pair beautifully with cheese, spreads, or as a snack on their own!
Hey there! Just a heads-up—this recipe includes some affiliate links. That means if you buy something through one of my links, I might earn a small commission (at no extra cost to you). I only recommend products I truly love and use myself. Your support helps me keep creating delicious recipes and sharing them with you. Thanks so much!
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