Stop throwing away your discard and make these sourdough crackers instead! They’re super easy, delicious and last for ages. I’m adding dukkah to make them even more special, but the beauty of this recipe is how adaptable it is.
If you’ve ever made sourdough, you’ll know that you end up with A LOT of leftover sourdough discard. That’s the stuff you remove from your starter before you feed it. And if you’re feeding your starter often, it can really pile up. I always felt terrible throwing it away so actually stored up loads of it and needed to find something to do with it all. Enter these super easy crackers. Plus, they last for ages which is always a bonus, and it’s fun to learn how to make your own! I personally could live off crackers and cheese so having an easy recipe for making some is an added bonus.
PRO TIP: Keep your discard in a separate jar in the fridge instead of throwing it away – that way you can stock up until you have enough to make these crackers.
This list is lovely and short!
- Sourdough discard. This one’s a bit of a no-brainer right? If you’ve been making sourdough for a while, you’ll know you end up with tons of this stuff.
- Flour. The best thing about this recipe is how adaptable it is. You can really play with your flour here. I love using a mix of plain flour and wholemeal for added depth of flavour but you can experiment. Using a little rye or spelt would be great too.
- Dukkah. I really love mixing in different flavours into my crackers, so here I’m using my favourite homemade dukkah. It’s essentially a delicious mix of toasted nuts and seeds. It’s GOOD and works so well with the sourdough flavour. Give my version a go if you like (it’s very easy and makes a big batch so will last for ages) or just use one from the store. You can also experiment and throw what you like in. I love using za’atar, chilli flakes, dried thyme or rosemary.
How to make the crackers
It’s a super easy process to make these guys. Just mix, rest, roll and bake. I like baking them as a whole sheet, rather than cutting them first, and then just breaking them up into rough rustic shapes after baking. For me, this is a lot less fiddly than trying to cut up the dough before baking!
Start by mixing all your ingredients together until it forms a dough. At this point, wrap it in cling film and pop into the fridge for 30 minutes.
Then you’re going to cut the dough in half and roll one piece out thinly with a rolling pin. I like to do this directly on a piece of baking paper so you don’t have to transfer it onto a sheet after rolling and potentially tear it in the process. Keep the other piece of dough covered while you’re rolling. Don’t worry if it gets a little rough around the edges, that’s all part of the rustic charm of these crackers! Then just bake for 25 minutes at 180C fan, until golden and crispy. Transfer the cracker sheet onto a wire rack to cool, then break it into pieces.
Got a question?
For a long time! Just store them at room temperature in an airtight container and they’ll last for weeks.
Yes! As long as you’ve been feeding it equal parts flour and water (100% hydration) it’ll be absolutely fine in this recipe. If there’s a weird layer of liquid at the top, just mix it through the starter. If your starter is at a different level of hydration, you may need to adjust the water and flour quantities given, so use the images above to guide you in terms of what the dough should look like.
You really can put anything in! I love using za’atar, chilli flakes, grated parmesan, sesame seeds, nigella seeds or other dried herbs. Have a little play around and dig through the cupboard and get experimenting.
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If you make this recipe, make sure to let me know in the comments below! I’d love to hear from you.Print