Easy Sourdough Discard Crackers

This hearty sourdough discard cracker recipe has transformed my kitchen waste into a tasty snack that disappears faster than I can make them. The simplicity amazes friends when I tell them it requires just three ingredients and no fancy techniques, yet delivers bakery-quality crackers every time.

I discovered this recipe during a baking marathon weekend when my sourdough starter was overflowing. My partner immediately declared them better than store bought, and they've become our Friday night cheese board staple ever since.

Ingredients

• Sourdough discard: gives these crackers their distinctive tangy flavor and creates that perfect crisp texture when baked
• Unsalted butter: adds richness and helps achieve that golden color and crunch factor
• Fine sea salt: enhances all the flavors and brings out the natural tanginess of the sourdough
• Toppings of choice: allow infinite customization from everything bagel seasoning to herbs

Step-by-Step Instructions

Prepare your workspace:

Preheat your oven to 350°F and line a baking sheet with parchment paper making sure the paper lies flat and doesn't curl at the edges for even spreading.

Create your batter:

Melt butter completely in a microwave or stovetop then let it cool until just warm to touch about 2 minutes. Measure your sourdough discard directly into the butter mixture by placing your bowl on a kitchen scale zeroing it out and adding exactly 200 grams of starter. Add the fine sea salt and mix thoroughly with a spatula until no streaks remain.

Spread the mixture:

Pour the entire batter onto your parchment lined sheet. Using an offset spatula spread the mixture into an extremely thin layer almost transparent in spots. Aim for approximately 13x11 inches but focus more on thinness than exact shape. Thin crackers equal crispy crackers.

Add toppings:

Lightly sprinkle your chosen seasonings across the surface. Use a gentle hand especially with salt as the crackers are very thin and can quickly become too salty. Pressing toppings in gently helps them adhere during baking.

Initial bake:

Transfer immediately to your preheated oven. Baking right away prevents the batter from soaking into the parchment and becoming difficult to remove later. Bake for exactly 10 minutes until the edges just begin to firm up but are not yet golden.

Score and finish baking:

Remove partially baked crackers and quickly score into desired shapes using a pizza cutter. Work efficiently as the dough will still be soft. Return to oven for another 15 to 20 minutes watching carefully for golden color development and hardening of the surface.

Cooling process:

Allow crackers to cool completely on the baking sheet. This final drying stage is crucial for developing the perfect crisp texture. Once fully cooled they should snap cleanly when broken.

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The sourdough discard is truly the star ingredient here. I've tried making these with fresh starter but the tang and complexity from the aged discard creates a depth of flavor that's impossible to replicate. My grandfather, who was notoriously picky about crackers, declared these "better than anything from the fancy cheese shop" before asking for the recipe.

Troubleshooting Tips

Sometimes crackers might not crisp up properly despite looking golden. This almost always means they weren't spread thin enough. The batter should look almost transparent in spots when you spread it. If after the full bake time they still seem soft, lower your oven temperature to 300°F and continue baking for 5-10 more minutes, watching carefully to prevent burning.

Storage Secrets

These crackers maintain their crispness remarkably well when stored in an airtight container at room temperature. For maximum freshness, place them in a glass jar with a tight-fitting lid or a metal tin rather than plastic bags which can trap moisture. If they do soften after a few days, a quick 5-minute refresh in a 300°F oven will restore their crunch perfectly.

Serving Suggestions

While delicious on their own, these crackers truly shine as part of a larger spread. Pair them with soft cheeses like brie or camembert, where their sturdiness allows for perfect scooping without breaking. They also stand up beautifully to hummus, olive tapenade, or even sweeter toppings like fig jam and honey. For an elegant appetizer, top with a smear of goat cheese and a small piece of smoked salmon.

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Frequently Asked Questions

→ What’s the best way to spread the dough?

Use an offset spatula to spread the dough evenly into a thin and almost transparent layer. Aim for a uniform thickness to ensure the crackers bake evenly.

→ Can I use flavored butters?

Yes, you can use herb-infused or flavored butters to add a unique taste to the crackers. Just be mindful of the salt content to avoid over-seasoning.

→ How do I store these crackers?

Store the cooled crackers in an airtight container or a zip bag to maintain their crispness. They can last for up to a week when stored properly.

→ What toppings work best for these crackers?

Try flaky sea salt, everything bagel seasoning, sesame seeds, or cheese. Dried herbs like rosemary and thyme also add great flavor.

→ Why are my crackers not crispy?

If your crackers are not crispy, it could be because the dough was not spread thinly enough. Bake them a little longer until they are firm and golden brown.