Sourdough Discard Crackers: Crisp and “Cheesy!”

These are SOOOOOOOO good. They almost taste like cheese crackers. And the pack quite a crunch.

Along with a gazillion other people, I started playing with sourdough in March of 2020, when no one could get their hands on yeast and we were all trying to avoid going to the grocery store for things we could make at home.

For me, it was quite a silver lining. But, no story, here. Let’s get to the recipe, first. 😉 But, suffice to say, I am always looking for ways to use sourdough discard. A big thank you to Alexandra of Alexandra Cooks for the inspiration!

• 1 cup (200 g) sourdough discard (unfed sourdough starter.*)
• 1 cup (120 grams) whole wheat pastry flour or regular whole wheat flour
• 1 teaspoon (3 g) kosher salt
• 4 tablespoons (57g) unsalted butter, soft/room temperature OR, 3 Tbsp (30 grams) olive oil.
• olive oil, for brushing (optional – I don’t do this anymore)
• Kosher or flaky sea salt for sprinkling*

*Unfed discard is pourable versus sticky.

Preheat oven to 350 degrees Fahrenheit.

Using a wooden spoon or sturdy spatula, mix the discard, flour, salt and butter together, switching to your hands once it just starts to come together. Or, just use your hands. And, I recommend using ol; olive oil instead of butter for easier mixing. Although, butter does always taste good!

Continue mixing/quasi-kneading until the dough comes together in a ball. Add some more flour if too sticky to handle easily. A little sticky is okay, though.

Divide the dough in half, form each into a rectangle, wrap tightly in plastic wrap or a plastic or small silicon bag, and put in the fridge for at least 30 minutes or up a few days. Your can freeze it, too.

Take the dough out to warm (30 minutes on the counter if it has been in the fridge for several hours), and, one at a time, flatten onto a piece of parchment paper or, better since it won’t slide much while rolling, a silicone matt.

Roll it out as thin as you can. See the picture for guidance. It does not have to be even or pretty. It will be a bit of a workout, but worth it! You can cover the dough with plastic wrap about the same size as the silicon mat I use, which is 16.5″ x 11.6″ while rolling. (Once you make these crackers enough times, you will know the “feel” of the dough once it is just right and won’t stick to the rolling pin.)

Once rolled out, remove the plastic if you used it, brush lightly with olive oil if doing this bit, sprinkle with salt or whatever you want as a topping, and slice to your preferred size cracker with a sharp knife.

Slide the parchment paper or silicone mat onto a cookie sheet, repeat with the other half of the dough, then pop the trays in the oven. Bake for 22-25 minutes until browning around the edges. Start checking at 20 minutes the first time since all ovens are a bit different.

I forget the last time I made these, but they will be crispier if you let them cool in the pan, but you can also cool them on a cooling rack, as well.

Then, enjoy them! They make a fun pot-luck item because people will be trying to guess what gives them the tangy taste.