How to Make Simple Sourdough Discard Crackers
These delicious sourdough discard crackers are so simple to make.They make a perfect snack, or a wonderful compliment to a bowl of soup!
Sourdough discard crackers are a favorite of mine. They’re so simple to make, and I love using that discarded sourdough instead of throwing it out. This recipe is so versatile, you can switch out the Rosemary for any herb you choose. Chives would be delicious, dill would be scrumptious, and Italian seasoning make my taste buds sing…
Ingredients
- 1 1/3 cup discarded sourdough starter
- 1/4 cup olive oil
- 1 tsp salt
- 2 TB Rosemary, or herb of choice, divided
Instructions
- Preheat oven to 325°
- Mix all ingredients well (using only 1 TB of Rosemary) , making sure to combine oil and starter.
- Pour onto a large baking sheet lined with parchment paper, spread evenly on the baking sheet, and sprinkle top with remaining rosemary. Bake for 30 minutes
- After 30 minutes, remove the baking sheet and score the crackers with a pizza cutter.
- Bake the crackers for an additional 30 minutes or until lightly golden brown.
I love simple, healthy recipes that my whole family enjoys, and these crackers fit the bill. They are crispy, crunchy, and absolutely delicious. I enjoy them as they are, but they’re also delicious with cheese as an easy afternoon snack.
A few tips for perfect Sourdough Discard Crackers…
- To ensure you get a crispy cracker, use a large enough baking sheet. If they aren’t spread thinly enough they are chewy, and less crunchy.
- You can sprinkle the top with some coarse sea salt before baking, if you want.
- Using fresh rosemary is delicious, but dried herbs do just as well! Experiment, and see what you like best!
Sourdough Discard Crackers
Ingredients
- 1 1/3 cups discard sourdough starter
- 1/4 cup olive oil
- 1 tsp salt
- 2 TB rosemary, or herb of choice
Instructions
- Preheat oven to 325° Mix all ingredients well (using only 1 TB of Rosemary) , making sure to combine oil and starter. Pour onto a large baking sheet lined with parchment paper, spread evenly on the baking sheet, and sprinkle top with remaining rosemary. Bake for 30 minutes After 30 minutes, remove the baking sheet and score the crackers with a pizza cutter. Bake the crackers for an additional 30 minutes or until lightly golden brown.
If you’ve ever made sourdough, you know that there is always starter you’re throwing out. I just can’t stand throwing it away. I hope to share several different ways to use that discard in simple, delicious recipes. I’m a firm believer in having a little to no waste kitchen!
As always, thank you so much for spending a tiny part of your day with me. I appreciate each and every one of you!
