Name: Crispy, flaky sourdough discard crackers
Prep time: 20 min
Cook time: 25 min
Total time: 20 min
Yield: 6
Cuisine: International
Ingredients: 225 g sourdough starter; 115 g whole-wheat flour; 60 g butter; 0.5 tsp salt; oil; flaky sea salt; flour (for dusting)

Crispy, flaky sourdough discard crackers

Based on 5 ratings

In app

"Based off of a great recipe by King Arthur Flour, this is one of the best ways I’ve found to put a large quantity of sourdough discard to good use (but hey, I’m new to sourdough, so if you have other tips and recipes—let me know!). I prefer my crackers plain—just salt or maybe sesame—because the starter itself has so much flavor built in, but you can add up to 2 tbsp dried herbs, seeds, or other spices to your dough or on top of your dough, as desired. #stayhomekeepcooking"

Step 1/3

Mix sourdough starter, flour, butter, and salt in a bowl to form a sticky dough. Split dough in half and wrap each half loosely in plastic wrap. Form into a flat rectangle-ish shape, transfer to the fridge and let chill for at least 30 min.

75 g sourdough starter

38⅓ g whole-wheat flour

20 g butter

⅛ tsp salt

bowl

cooking spoon

plastic wrap

Mix sourdough starter, flour, butter, and salt in a bowl to form a sticky dough. Split dough in half and wrap each half loosely in plastic wrap. Form into a flat rectangle-ish shape, transfer to the fridge and let chill for at least 30 min.

Step 2/3

Preheat oven to 350F. While the oven is preheating, transfer one half of the dough to a lightly floured piece of parchment paper. Flour the dough lightly and roll out until thin. Transfer the parchment and dough to a baking sheet. Brush with some oil and sprinkle with flaky salt or any spice you want—paprika, za’atar, etc.

oil

flaky sea salt

oven

parchment paper

rolling pin

baking sheet

pastry brush

Preheat oven to 350F. While the oven is preheating, transfer one half of the dough to a lightly floured piece of parchment paper. Flour the dough lightly and roll out until thin. Transfer the parchment and dough to a baking sheet. Brush with some oil and sprinkle with flaky salt or any spice you want—paprika, za’atar, etc.

Step 3/3

Prick the dough all over with a fork. Transfer to the oven and bake for approx. 25 min., turning the baking sheet halfway through. Repeat steps 2 and 3 with remaining dough. When crackers are cool, break into pieces and serve with your favorite dip (be careful though, these crackers aren’t super strong so dipping may cause breakage!) or meats and cheeses. Store airtight at room temperature for up to one week.

Crispy, flaky sourdough discard crackers

Ingredients

Utensils

Step 1/3

Step 2/3

Step 3/3

Enjoy your meal!

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