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 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. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Sourdough Discard Crackers With Rosemary and Olive Oil
Ingredients
Instructions
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Emily
Tuesday 27th of May 2025
Courtney, fantastic recipe but almost all my crackers stuck to parchment. Could I just grease a baking sheet pan? I use WAPF approved patapar paper which is not a “greenwash” brand. I’ve never had sticking problems before when using this.
Butter For All
Wednesday 25th of June 2025
Hi Emily, I'm so sorry to hear that. Many people have commented that they use a greased baking sheet with great success. I would recommend a stainless steel sheet pan to avoid any aluminum exposure. I'm not sure what would make your brand of parchment paper sticky, but there are certainly some that don't work as well with bread and bread products. I've always really liked the If You Care brand. Hope that's helpful and so pleased that you enjoyed the recipe even though they stuck!
Rebecca
Wednesday 23rd of April 2025
Made this morning,my discard had a nice tang to it. Have tried 2 recipes for discard crackers. This is my favorite. Note my sourdough starter I do with light rye.
Butter For All
Sunday 27th of April 2025
Hi Rebecca!
I'm so glad you're enjoying this recipe! It's super easy to modify by adding a little extra water or a little extra discard depending on how thick you like them. Sometimes different flours require a little bit of a different ratio. But it sounds like it's working out great for you so, hooray!
Lee
Friday 8th of November 2024
Sorry this may be a dupe. Loved the recipe and made it with fresh rosemary and smoked salt. Delish!
You had mentioned eating the crackers with pate at the end of the video - did you mean veg pate? The stuff made from enlarged bird livers causes the birds to be in constant pain and they endure a life of suffering. Thanks.
Butter For All
Saturday 16th of November 2024
Hi Lee, You are thinking of foie gras, the fattened liver of either Goose or duck. It can be used to make delicious pate, though quite expensive and possibly not in line with the the compassionate treatment of animals (although some producers are more ethical than others). You can also use the liver of any other animal to make pate. I personally use the livers from pastured beef, pastured chicken, rabbits, or Ducks. Eating nose to tail and using the whole animal is actually much more sustainable than just eating the muscle meat. I advocate for using as much of the animal as possible. Not only does it honor the life of the animal, but it provides valuable nutrition.
Thanks for contributing your thoughts.
Cheryl
Monday 29th of April 2024
Everyone in my family loves these crackers! I make them with sunflower seed oil and 1 tbs dried dill, and generously sprinkle them with sesame seeds before baking. The dill seems to work really well with the sourdough and the combined sunflower oil and sesame seeds give them a nutty flavor. I often make a rye bread that requires the rye flour be scalded before adding. There’s always some of the cooked rye paste left over. Today I whisked it into the cracker batter to see how it would turn out. Wonderful! I did have to bake some on an additional smaller pan, as I did not adjust the other ingredients.
Butter For All
Monday 29th of April 2024
Adding rye sounds like a lovely addition! I'm so happy you are enjoying the recipe :)
Connie
Sunday 21st of January 2024
HI Courtney - thank you , thank you, thank you!! These are hands down the BEST sourdough crackers. I have made them many times and friends and family ask me to bring them ahead of gatherings. One thing I cannot quite figure out though is that sometimes the dough remains in one sheet (like one gigantic baking sheet size cracker, which I like :-)) Sometimes it cracks in many little pieces during the process of baking. Since you not that these are discard crackers and no new feeding necessary I wonder what else could be the reason. I always make sure the batter is well mixed. I have experimented with freshly fed starter at its peak and also with discard. I feel that may be the reason but was wondering if you have any tips. I love them in one piece or cracked but was wondering :-) Connie
Butter For All
Wednesday 24th of January 2024
Hi Connie!
That's wonderful to hear! Honestly it's a mystery to me as well. I completely understand what you are asking because it also happens to me. I think it must have to do with how broken down the gluten is from the lactic acid and possibly hydration plays a part as well. I feel like the more acidic the batter, the less the oil can adhere to the flour, and that might make those fractures and cracks. I'm curious now too, so I'll pay closer attention to what the conditions are when it does happen. The crackers never seem to last long enough for real analysts though 😂 Thanks for stopping by to ask, and please keep me posted!
Happy Baking!