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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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!
Judy Miracle
Sunday 12th of November 2023
I made these tonight and I had low expectations. I’ve tried several discard cracker recipes which are a lot of work for forgettable taste. So I made half a recipe….and they are delicious! They are as easy as author states, and are irreducible. My rosemary is old, so tomorrow I’m buying a new jar, and combing the comments for more seasoning suggestions. Thank you!
Butter For All
Tuesday 12th of December 2023
This makes me incredibly happy! Thank you for coming back to leave such a nice comment :-)
Marcia
Sunday 11th of June 2023
There is only one problem with these crackers, I can’t keep them from disappearing! And they are always asking for more! I ship them out to my west coast kids in sheets so the grandkids get to break them up.
I make multiple batches with: Kolonji seeds Roses Harisa (from NY Shuk) Roasted onion flakes Dried amba (Syrian spice mix, Etsy) Ajika (Georgian mix, Trader Joe’s)) Za’atar mix Schwarma mix Caraway seeds (made with primarily rye flour discard)
The biggest family debate is which is the best. 😜
I also find that baking a bit longer at a slightly lower temperature, 300 degrees, gives more of an even baking. Edges don’t crisp too soon. Might just be my oven.
Thanks for this fabulous recipe!
Butter For All
Saturday 1st of July 2023
Marcia,
I'm so happy to hear how well you like this recipe! Thank you! Your flavor combos sound incredible and I love that you were able to play around with the temperature to get the perfect doneness. Bravo!
Courtney