How long will these crackers last?

They'll keep for about 2 weeks, stored in an airtight container at room temperature.

My starter has been in the fridge for weeks - will this still work?

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 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.

What other flavors could I add to the crackers if I don't have dukkah?

You really can put anything in! I love using za'atar, red pepper flakes, grated parmesan, sesame seeds, nigella seeds, or other dried herbs. Have a little play around, dig through the cupboard, and experiment.

Sourdough Discard Crackers with Dukkah

Description

Stop throwing away your sourdough discard and make these sourdough discard crackers instead. I like adding spiced nutty dukkah to make them even more special, but the beauty of this recipe is how customizable it is. Perfect for serving with your favorite dips, or as part of a cheese and charcuterie board.

Remember, if you’re looking for US measurements, use the ‘Units’ section below and click on ‘US’.

Ingredients

Units Scale

200g sourdough starter (unfed starter)
65g all-purpose flour
65g whole wheat flour
2 tablespoons olive oil
2 tablespoons dukkah
1 tablespoon sesame seeds
1/2 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Mix the cracker dough. In a large bowl, add the sourdough starter, all-purpose flour, whole wheat flour, 2 tablespoons of olive oil, 2 tablespoons of dukkah, 1 tablespoon of sesame seeds, and ½ teaspoon of salt. Mix with a wooden spoon until a shaggy dough starts to form. Bring the dough together with your hands and shape it into a rough circle. Wrap the dough in plastic wrap and pop it in the fridge for 30 minutes.
Roll out the crackers. Heat the oven to 350°F (160°C fan). Cut the dough in half. Cut out a large piece of parchment paper that will fit on your baking sheet. Place one half of the dough in the middle of the parchment paper, and use a rolling pin to roll it out directly on the paper, as thinly as you can. Dust the top lightly with flour if you find it sticks to the rolling pin. Keep the other half of the dough covered while you’re doing this. It might crack a little bit at the edges, but don’t worry, that just gives you lovely, rustic crackers. Repeat this process with the other half of the dough.
Bake the crackers. Once you’ve rolled out the cracker sheets, slide the parchment paper onto your baking sheet, and bake for 20 to 25 minutes, until golden and crispy. Check the crackers halfway through baking and rotate the tray.
Cool and form the crackers. Let the sheet cool on the tray for five minutes, then transfer to a wire rack to cool completely. Once cool, break the crackers into rustic shards and store in an airtight container for up to 2 weeks.

Notes

The crackers will keep really well for at least 2 weeks in an airtight container at room temperature.

Play around with the flavors – you can replace the dukkah and sesame seeds with other dried herbs or spices of your choice.

This recipe makes around 45 to 60 crackers, based on how you break up your shards.

Prep Time: 10
Cook Time: 20
Category: snacks
Method: oven
Cuisine: mediterranean

Nutrition

Serving Size: 8 crackers
Calories: 145
Sugar: 0.1g
Sodium: 151mg
Fat: 4.8g
Saturated Fat: 0.7g
Unsaturated Fat: 4.1g
Trans Fat: 0g
Carbohydrates: 22.1g
Fiber: 1.7g
Protein: 3.5g
Cholesterol: 0mg