Skip to Content

Posted on Categories Fermenting For Health, Snacks, Sourdough, Traditional Cooking And Living

By: Author Butter For All

Sourdough Discard Crackers with Rosemary and Olive Oil

I may receive commission if you purchase through links in this post.

 

This is the easiest cracker recipe with the best results. Only four ingredients, 5 minutes of mixing and an hour of baking results in the crispiest most flavorful sourdough crackers ever! #starter #flatbread #discardonly #realfood #cheese #appetizer #snacks #sourdough #wisetraditions #nourishingtraditions

 

I’m not going to lie. These sourdough discard crackers are too good and too easy.

Way, way, way too easy. If you have an hour, some sourdough starter discard, olive oil and salt you can whip up a batch of the crispiest crunchiest crackers with incredibly big sourdough flavor. I apologize in advance if you get addicted to these crackers. But at least we can be addicted together.

 

A pan of sourdough discard crackers fresh from the oven.

 

100% Hydration Sourdough Starter

This recipe calls for a sourdough starter discard that is 100% hydration. For those of you not familiar with this term it means that the flour and water weight are equal. I keep my starter at 100% hydration so I can have a consistent starter for writing recipes. All my recipes now call for 100% hydration starter. While it’s not critical to the success of sourdough baking it keeps things much more organized and makes following my recipes a lot easier.

If you are new to sourdough or want to refresh your memory on some of the most used terms, health benefits and instructions you can visit my free sourdough guide, Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better For You – And How To Start One.

 

A pan of freshly baked sourdough discard crackers are super crunchy and flavorful.

 

What Makes These Crackers So Easy?

No Extra Fermenting  

One of the most exciting things about these delicious crackers is the fact that you don’t need to take the time to further ferment the dough. You will be using fully fermented sourdough discard, most likely the portion that you remove from your sourdough jar prior to feeding in the preparation for baking.  Fully fermented = easy to digest and more nutritious!

No Rolling Needed

I’ve written other sourdough cracker recipes like my Rustic Sourdough Butter Crackers and my Sourdough Cheddar Crackers. They both start with a stiff dough that ferments overnight and and then needs to be rolled really thin the next day.  I love those recipes but the ease of this no roll batter is astounding.

 

A pan filled with sourdough discard cracker batter is ready for the oven.

 

 

This is the easiest cracker recipe with the best results. Only four ingredients, 5 minutes of mixing and an hour of baking results in the crispiest most flavorful sourdough crackers ever! #starter #flatbread #discardonly #realfood #cheese #appetizer #snacks #sourdough #wisetraditions #nourishingtraditions

 

A pan of sourdough discard crackers fresh from the oven. #realfood #fermented #Sourodugh #starter #discard

Sourdough Discard Crackers with Rosemary and Olive Oil

Yield: 6
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

The lightest and crispiest sourdough discard crackers with the best flavor. 

Ingredients

Instructions

  1. Preheat oven to 325°.
  2. In a large bowl combine the discard, olive oil, salt and half the rosemary. Whisk well to combine. The batter should be smooth without any visible oiliness. 
  3. Line a half sheet pan (18x13) with parchment paper. Spread the batter out to the edges of the pan in a smooth even layer.
  4. Sprinkle the top of the batter with the remaining rosemary and some (2 grams) flaky salt if desired. 
  5. Place the sheet pan in the middle of the preheated oven and bake for 30 minutes.
  6. After 30 minutes remove the pan and use a pizza cutter to score the batter into cracker sized squares. Or you can skip this step and break the crackers when fully cooked. 
  7. Return the pan to the oven and continue baking for 30 more minutes. 
  8. Remove the baked crackers from the oven and allow them to cool completely before breaking them along the scored lines. Store them in an air tight container.
© Butter For All
Cuisine: American / Category: Appetizer
This is the easiest cracker recipe with the best results. Only four ingredients, 5 minutes of mixing and an hour of baking results in the crispiest most flavorful sourdough crackers ever! #starter #flatbread #discardonly #realfood #cheese #appetizer #snacks #sourdough #wisetraditions #nourishingtraditions

 

 

This sweet and soft Honey Oat Sourdough is hearty and delicious. This real sourdough bread makes great chewy toast or filling French toast! #realfood #fermented #rolledoats #heirloomgrains #honeysweetened #organic #nourishing #wisetraditions #nourishingtraditions
Previous
Sweet and Soft Honey Oat Sourdough
A crispy, sweet, and spicy carrot cake waffle made with sprouted wheat, organic carrots and unrefined sweetener! #realfood #brunch #spring #cake #sproutedgrain
Next
Carrot Cake Waffles with Honey Butter Frosting - Made with Sprouted Whole Wheat

Naty

Sunday 27th of September 2020

Hi there, I was so curious about the recipe so I tried it. I'm having a problem, I did the first 30min and they still needed more baking (the next 30min) but 10 min after they where overcooked, too dark. Any advice on what can be? Is it just my oven? Temp was at 325F

Butter For All

Monday 28th of September 2020

Hi Naty,

Were you able to score them at the 30 min mark? It could be the difference in oven for sure. I wonder if the heat dropped when you took the crackers out, and then it burned them while the oven was reheating? Try to remove them quickly and not keep the door open too long. If that doesn't do the trick, or you don't think that wasn't the issue, I would decrease the heat by 25℉ and watch them closely during the second half hour. Remember to turn the oven off and crack the door to let them cool completely, that will also help them get and stay crispy!

I hope you have better luck trying again!

Courtney

Amy M

Sunday 27th of September 2020

I discovered your site a few weeks who and you have seriously upped my sourdough game. My starter & boules have been fantastic. So, thank you!! But we’re taking about these crackers here... I just made these for the first time and they are SO good and it was the easiest sourdough cracker recipe I’ve done! I had a hard time stopping myself from eating too many at once. I followed the recipe exactly but am excited to try different flavor variations now! Any chance you know roughly how many calories these have by grams or whatever measurement is easiest?

Butter For All

Sunday 27th of September 2020

Hi Amy!

I'm so happy to hear of your sourdough success! It is truly my pleasure!

I completely understand how addicting these crackers are, I have the same problem every time I make them. As for nutrition calculations, it is pretty hard to do with sourdough because the fermentation of the flour eats up a lot of the sugars. The longer the ferment, the less sugar. I just live by this motto Haha, Cheers!

Rachel L

Tuesday 1st of September 2020

My third batch in a week! First time I misread and added too much rosemary. My bad! Second time I left out rosemary and added some honey. Tasty but made for a chewier than ideal texture. Today used some whole wheat with my starter and zatar seasoning for a twist. Delicious!! Thanks for this easy breezy recipe.

Butter For All

Tuesday 1st of September 2020

Hi Rachel!

I'm so happy you are enjoying them and you are most welcome! Thank you for the feedback and for being realistic, that sometimes they don't work perfectly on the first try. People sometimes expect recipes to work perfectly without giving consideration to the difference in equipment, ingredients, climate Etc. You are a breath of fresh air!

Happy baking!

Courtney

Tammy

Saturday 29th of August 2020

Just made this same recipe substituting jalapeño infused olive oil and fresh lemon sage from my herbs!! We LOVE them! The options with this recipe are endless!

Butter For All

Tuesday 1st of September 2020

Hi Tammy!

Oh my, that sounds really really good! You are right, it's a very versatile recipe. I can't wait to hear what you come up with next! Thanks for the kind feedback!

Courtney

Tammy

Saturday 29th of August 2020

We LOVE these crackers and every time I take them somewhere, everyone else does too! I usually serve them with my homemade pesto. I spread the starter on my silicone baking sheet and never have any trouble with them sticking. I’m trying different herbs too. So very very easy!! I think if you’re not use to the taste of sourdough and rosemary, they may seem bitter. One of my friends thought I added vinegar 🥰. Thank you for sharing your recipe!!

Butter For All

Tuesday 1st of September 2020

Wow, Tammy!

These are such thoughtful suggestions and observations. Thank you so much for sharing them with the community!

It is truly my pleasure 😊

Happy Baking!

Courtney

Hi, I’m Courtney

I'm devoted to nourishing my family with traditional foods and to building a sustainable homestead. I have a degree in Culinary Arts and have lived and worked as a chef in the crazy-intense restaurant scene of San Francisco. Now, I reside in the calm, lush and fertile McKenzie River Corridor in Oregon.

shares