You didn’t think I would stop with my super awesome Rosemary and Olive Oil Sourdough Discard Crackers did you?
No way! Once I realized what a huge success my discard crackers were I wanted to make all the flavors. This recipe takes four ingredients and turns them into a super cheesy, super crunchy, super healthy sourdough snack!
Did I mention that sourdough discard crackers are a batter cracker?
Yep, you read that right! This recipe uses a batter so no rolling is required!
Watch the technique in my YouTube presentation.
Find all the other sourdough, gluten free and low-carb cracker recipes here.
A crispy, cheesy, fermented sourdough snack cracker.
- 340 grams Sourdough Discard (1 1/3 cup, 100% hydration)
- 56 grams Melted Butter (1/4 cup)
- 80 grams Grated Parmesan Cheese (1 cup)
- 5 grams Salt (3/4 - 1 Teaspoon)
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Melt the butter and let it cool it to room temperature. This step is very important, if the butter is not fully cool it will not incorporate into the batter.
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Preheat your oven to 325°.
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Mix the starter, butter and salt together with a whisk. Whisk briskly until the batter is smooth with no visible oiliness. If the batter is breaking, the butter may have been too warm. Stick the batter in the fridge for 20 minutes and then try whisking it again!
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Add the grated Parmesan cheese and stir it in evenly.
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Line a half sheet pan (18"x13") with parchment paper. Using a rubber spatula, spread the batter to the edges of the pan in a smooth even layer.
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Place the sheet pan in the midle of the preheated oven and bake for 30 minutes.
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After 30 minutes, remove the pan and score the batter with a pizza cutter, making cracker sized squares. Or skip this step and break the crackers later.
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If the crackers are noticeably brown at this time your oven may be running hotter than mine. Turn your oven down to 300° and continue with the rest of the recipe.
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Return the pan to the oven and continue baking for 30 more minutes.
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Turn the oven off and open the door 1/4 of the way. Let the crackers cool completely in the warm oven.
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Store the finished crackers in an air tight container.
Please note: I have changed the quantity of butter in this recipe since its original publication date. I apologize for any inconvenience and sincerely hope you have an amazing experience making these crackers.
Want to learn everything about sourdough?
I have a free 13 page guide for you!
Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better For You – And How To Start One
Audrey
Monday 22nd of June 2020
Pan size seems way to big. The batter was super thin and didn’t fill the pan.
Butter For All
Wednesday 24th of June 2020
Hi Audrey,
The "Half-Sheet" Pan size should be perfect. If you have a full sheet pan, it would be too big. But honestly, its good if it doesn't reach the edge, sometimes it's even better to split the batter because the thinner the better!!!
Elizabeth
Friday 19th of June 2020
I made these today with nutritional yeast rather than cheese and ate about half the pan already! Delicious and a great way to use up a lot of starter all at once! Thanks for the easy recipe :)
Becky
Thursday 25th of June 2020
How much nutritional yeast did you use, the same amount?
Butter For All
Thursday 25th of June 2020
Hi Elizabeth!
Great Idea! I can't wait to try it!!! Thank you 😊
Vania
Thursday 28th of May 2020
I've been thinking with sourdough for a while, and have had all different kinds of discard recipes be wonderful! However, I didn't have much success with these crackers. It seems that they're very chewy, very oily. Not crisp and light as in your reference and pictures. I followed the instructions exactly, my butter was room temperature, and I know because I checked the consistency with a spoon and with my instant read digital thermometer. It Blended beautifully into the discard and salt. I used top of the line $25 a pound Parmigiano-Reggiano. Measured and weighed everything on my scale. Used 1/2 bytter, melted abd cooled to perfection. Any idea what happened? I'm very sad. I know how to bake, I had my own baking business for 17 years. I'm thinking this was too much butter? Instead of having cup measurements do you recommend weighted measurement?
Butter For All
Saturday 30th of May 2020
Hi Vania,
I'm so sorry to hear that. I'm not sure what could have happened other than not getting the crackers thin enough. It is a possibility, that sometimes, if the cheese is very oily it will effect the final product. It sounds like you got the batter emulsified well, but if you feel there was too much butter/oil you can adjust it without problem. I hope you will try them again!
Courtney
Shirley
Sunday 24th of May 2020
All I can say is WOW! These are incredibly easy to make, crazy delicious, and use up my starter discard! No more starter discard guilt lol! I made a batch yesterday following the recipe exactly. That batch literally disappeared, so I made another batch today, only I added 1 Tablespoon herbs de provence which turned out really nice! Thank you so much for sharing the recipe!
Butter For All
Wednesday 27th of May 2020
Hi Shirley!
Thank you so much for the positive feedback! I love knowing that these recipes are successful for others!
Courtney
Parmesan Sourdough Crackers – Food in the Time of Quarantine
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