Sourdough (Discard) Crackers With Olive Oil, Herbs and Seeds
Sourdough Crackers made with discarded sourdough starter is a fabulous way to use the healthy and nutritious sourdough discard. These crackers will become a favorite snack for you and your family.
Servings 0
Ingredients
- 200 grams Discarded Sourdough Starter Fresh starter may be used.
- 65 grams All-Purpose Flour-Unbleached
- 70 grams Whole Wheat Flour or Spelt Flour
- 3 tbsp Olive Oil Extra Virgin
- 1 tbsp Italian Herbs or Herbs de Provence
- ½ tsp Baking Soda
- ½ tsp Salt
- Seeds Sesame, Chia or Flax seeds
- Flaking Salt for Topping Maldon's or similar
Instructions
- In a medium size bowl, combine sourdough starter with extra virgin olive oil. Mix well.
- Add all purpose flour, whole wheat or spelt flour, baking soda, herbs and salt
- Mix thoroughly and knead until all is incorporated
- Shape into a 5-inch log, wrap in plastic wrap and refrigerate for a minimum of four hours or up to 3 days.
- Preheat oven to 325° Fahrenheit
- Cut the dough legnthwise into quarters, placing 2 quarters back into the refrigerator (Wrapped in plastic).
- Place dough onto parchment paper or a silicone mat, with a rolling pin, roll each quarter into a 7-inch long cylinder, approx 1/4 inch thick.
- Sprinkle desired amount of seeds on top fo the dough and continue rolling the dough very thin. Roll to the thickness of a sesame seed.
- Lay out the other piece of dough and repeat, placing the two pieces side by side on the parchment/silicone.
- Brush with water and sprinkle with flake salt.
- Cut dough into one or two inch squares with a pizza cutter or shape knife.
- Bake 14 - 18 minutes or until edges begin to brown.
- Remove from oven and let cool on a cooling rack.
- Repeat with remaining dough from the refrigerator.
- Store crackers in an airtight container for up to 5-days. Crackers freeze very well.
Notes
Great smothered in Brie or Feta topped with fresh Italian parsley.
Hi Kathleen!
What an amazing recipe!
These crackers turned out just great, so delicious!
I made a double batch, but it’s already gone 😄
I am so glad you liked the recipe!! Thank you for commenting!!
I’ve made these about a dozen ( and counting) times and I love them. Easy and quick to make, they’re a winner with anyone with whom I’ve shared them.
Is there a reason that the dough can’t be made up more than 3 days in advance of baking? Or can it be frozen? I have a fair amount of discard building up and this is a go-to for me.
Thanks for this recipe and your site.
I’m also in SD North County.
Hello to a fellow North County resident!! I am very happy you like the cracker recipe! The longer the dough is in the refrigerator the more an acidic flavor will develop. I have made the crackers after 5 days in the refrigerator and it thought it was fine. I have never frozen the cracker dough but I see no reason it wouldn’t work. I would let it defrost in the refrigerator and make them the next day. Please let me know how it turns out.
Hi Jacques,
I’m curious, did you freeze some? And did it work?
I had 3x the amount of starter to spare, but choose to bake it all away, Since I was already at it and the oven was on.
I’m so excited to try this recipe but was wondering it I could substitute rye flour instead the wheat flour?
Thanks for checking out my recipe. Yes, any flour can replace the wheat flour. Rye is especially good, spelt, kamut and einkorn all all tasty also.
Excellent recipe and a great addition to the sourdough starter excess. The crackers are in the oven at the moment I went for hemp hearts, smoked paprika, chilli flakes and poppy seed. Easy to follow and minimum mess or waste. Thank You indeed.
Thanks for checking out my recipe. Your adventurous ingredients sound wonderful!!!
What a wonderful recipe. Thank you for sharing.
Thank you@. I’m happy you enjoyed the Cracker recipe.