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

Sourdough Discard Crackers with Rosemary and Olive Oil

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

Course Appetizer, Snack
Cuisine American, Traditional
Keyword Crispy, Crunchy, Discard, Fermented, Herbs, Olive Oil, Starter
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6
Author Butter For All


  • 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


  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.