EASY SOURDOUGH DISCARD CRACKERS
Looking for an easy, homemade cracker without preservatives, added sugars, or seed oils? These simple sourdough discard crackers are just what you need! Made with just three wholesome ingredients—sourdough discard, organic flour, and olive oil—these crackers are naturally preserved with a touch of sea salt and couldn’t be easier to make. Perfect for batching in bulk, they’re a delicious, crunchy way to use up discard and keep healthy snacks on hand.
Ingredients
- 275 g sourdough starter
- 150 g all-purpose flour
- 75 g extra virgin olive oil
- 5 g sea salt
- olive oil for brushing
- flaky sea salt for sprinkling
- optional: herbs & seasonings
Instructions
- In a bowl, combine sourdough starter, flour, olive oil and salt. If you would like to add flavor to your crackers, add approximately one teaspoon of dried herbs or seasonings at this time.
- With your hands, knead the dough until it’s well combined and forms into a ball.
- Divide the dough in half and press each part into a rectangular-shaped disc. Cover each disc with plastic wrap and place in the refrigerator for about an hour to chill.
- Preheat the oven to 325°F and line two baking sheets with parchment paper.
- Remove each disc from the refrigerator and lightly flour each side. Place the discs onto the prepared baking sheets.
- Roll out each rectangular disc into a large rectangle using a rolling pin. If you would like crispy crackers, roll out the dough to be as thin as possible, until the dough is almost translucent.
- With a bench scraper, pizza cutter, ravioli cutter or sharp knife, cut the dough into equal size pieces.
- With a toothpick or fork, prick holes in the crackers to avoid large bubbles when baking.
- Using a pastry brush, lightly brush the dough with olive oil and sprinkle with flaky sea salt.
- Bake for 28-30 minutes, rotating the baking sheets halfway through the time for an even bake.
- Let the crackers completely cool before eating and enjoy!
Tried this recipe?Let us know how it was!