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.
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.
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.
The lightest and crispiest sourdough discard crackers with the best flavor.
- 340 Grams Sourdough Starter Discard 1 1/3 Cup at 100% Hydration Starter (stirred down)
- 60 Grams Extra Virgin Olive Oil 1/4 Cup
- 5-7 Grams Salt 1 Teaspoon
- 4 Grams Dried Rosemary 2 Tablespoons, Divided
Preheat oven to 325°.
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.
Line a half sheet pan (18x13) with parchment paper. Spread the batter out to the edges of the pan in a smooth even layer.
Sprinkle the top of the batter with the remaining rosemary and some (2 grams) flaky salt if desired.
Place the sheet pan in the middle of the preheated oven and bake for 30 minutes.
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.
Return the pan to the oven and continue baking for 30 more minutes.
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.
Do have to calories, fat and carb info for these by any chance ?
Hi Lucy,
No, I’m sorry I do not. I personally don’t count calories, carbs, and especially fat! I try to eat healthy real food and not worry about counting anything (except the dollars I spend on local organic meat and produce 😉). Hope you enjoy the recipe!
Courtney
If you calculate based on 6 servings it’s 185 calories per serving; the total bake is 1107 calories:
– 567 calories from the flour (100 cal/ 30 g)
– 540 calories from the olive oil (9 cal/ g)
Hi Emmeline,
Thanks for the nutrition info!
Courtney, these are AMAZING!!! Love how easy they are to make. I don’t mess with the parchment liner, just smear the pan with a thin coat of olive oil. EVERYONE loves these – even my 3-year-old grandson wouldn’t stop eating them! Thank you so much for sharing this recipe!
Hi Rebecca! This makes me smile from ear to ear! Thank you for the feedback!
Courtney
Way too much olive oil for me. My second batch I cut back to btwn 20 and 30 grams and they were so much better, texture and flavor-wise. I used herbs de Provence for my first batch and Everything but the Bagel seasoning from Trader Joe’s for the second. This recipe is so much more simple than making the dough, letting it rest, and rolling out process I used to do. I also like the intense sourdough flavor of these. Definitely a keeper, especially with adjustment in amnt of oil.
Thank you for your feedback Erin. I think it’s great that you adjusted the recipe for your tastes!
I’m trying to reinvigorate a couple of starters from frozen and dried to see which came back better, so a fair amount of discard on my hands. I also cut the oil back by about a tablespoon, and had fresh rosemary and the result was delicious and it’s such a quick, easy recipe.
I also like the strong sourdough taste.
Winner! Thankyou!
Hi Laura!
You are so welcome. I’m glad you enjoyed the recipe. It is definitely my favorite way to use extra sourdough starter!
Courtney
Great recipe! Thank you!
Thanks Tonya!
I made these this morning. Love that the recipe doesn’t require storing dough in the fridge or rolling it out. This was my first sourdough recipe from my very new starter. I LOVE not wasting the discard when you feed the starter. Thank you for sharing. The video and this post were very helpful.
Hi Dawne!
I’m so glad you found them helpful. Thanks for the nice feedback!
Courtney
I would like to try this recipe, but need some help: the temperature 325, is it fahrenheit or celsius?
many thanks
Hi Jane,
That is Fahrenheit. Also watch them closely if you have a hot oven, it’s best to turn them off sooner rather than later and let them dry in a lower temp!
Hope that you enjoy them!
Courtney
I do not have enough starter to make these crackers. I have about 2 cups. How often can I feed it to get more than enough to make these crackers?
How much water and flour?
And do I leave it out of the fridge while I am feeding it?
Thanks for any help you can give me.
Hi Carrie,
You want to feed it by weight, equal weights flour and water. One large feeding will be enough. I typically keep between 400-500 grams of starter on hand. This guideHow To Feed Your Sourdough Starter For Successful Baking outlines how I use, refresh, and keep my starter. Feel free to ask additional questions if needed!
Good luck,
Courtney
I will read that post. I see so many of your recipes I want to try.
Thank you Courtney