Sourdough Discard Crackers
Crisp, tangy, and endlessly versatile, these sourdough discard crackers are the perfect way to use extra starter. With just flour, olive oil, salt, and discard, they bake into golden, paper-thin crackers that stay crunchy for days. Roll them into long strips for charcuterie boards or cut into bite-sized squares for everyday snacking.
Ingredients
- 100 grams all-purpose flour
- 25 grams extra-virgin olive oil
- 1/2 teaspoon salt
- 172 grams sourdough discard
Instructions
- Mix all ingredients in a medium bowl until combined.
- You can roll and bake the dough immediately, but I prefer to cover it and let it proof and chill in the fridge for an hour or two. It's a very forgiving dough, so you can leave it in the fridge even longer; it will just become more sour.
- When you are ready to roll and bake, preheat the oven to 300℉ (149℃). Place a cookie/baking sheet in the oven to heat up as the oven heats.
- Divide the dough in half and place each half on a lightly floured piece of parchment paper that is at least as large as your baking sheet.
- Flour your rolling pin and roll out the dough. You'll want to get it as thin as you can, almost paper-thin. I find it helpful to make my parchment paper long enough to hang off the counter slightly so that I can press my body against the paper to hold it in place.Roll both ways, horizontally and vertically, forming a rectangle. And make sure that the dough is evenly thin, thicker pieces will take longer to cook.
- While it is still on the parchment paper, use a knife, a pizza wheel, or a pastry wheel to cut the dough. I used a ruler to make 2" marks on the dough and then cut it lengthwise with a knife. I used a fluted pastry cutter to cut horizontally.
- Use a knife or a fork to poke holes in the cracker dough. This will help to keep them thin and crispy.
- Place parchment paper on a preheated baking sheet and bake for 12 minutes. Then turn the baking sheet 180° and bake 12-15 minutes more, until uniformly golden brown.
- Let cool before storing at room temperature for up to one week, if they last that long.
Nutrition
Serving: 2crackersCalories: 41kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 65mgPotassium: 6mgFiber: 0.2gSugar: 0.02gVitamin A: 0.1IUCalcium: 1mgIron: 0.3mg
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