Sourdough Crackers Three Ways

When you make sourdough at home, you must discard a portion of your starter each time you “feed” it with fresh flour and water. These crackers put that discard to delicious use. An added bonus: unlike most recipes for sourdough crackers, this one do… — When you make sourdough at home, you must discard a portion of your starter each time you “feed” it with fresh flour and water. These crackers put that discard to delicious use. An added bonus: unlike most recipes for sourdough crackers, this one doesn’t require any extra flour, resulting in a no-knead loose batter that can be easily spread for baking. (Photo source: Lauren Skillen)

Adapted from Little Spoon Farm

| Yield: about 16 crackers | Time: 1 hour and 15 minutes |

Ingredients

200 grams (about 1 cup) sourdough discard (100% hydration)

Everything bagel variation

1 tablespoon everything bagel seasoning

1 teaspoon olive oil

Cheesy variation

2 tablespoons nutritional yeast

1 teaspoon olive oil

1/2 teaspoon Maldon salt

Olive oil and salt variation

1 teaspoon olive oil

1/2 teaspoon Maldon salt

Preparation

Preheat the oven to 325F with the rack placed in the middle. Prepare a rimmed baking sheet with parchment paper.

Using a kitchen scale if you have one, put a small mixing bowl on top, tare the scale (to set to zero with the bowl on top), and weigh the sourdough starter discard.

Add the seasoning of your choice (everything bagel or nutritional yeast), but not olive oil or salt yet.

Use a silicone spatula to transfer the mixture onto the baking sheet and spread the mixture in an even layer. The mixture doesn’t have to reach the edges of the baking sheet, but do take your time spreading the mixture out as thinly and evenly as possible.

Place the baking sheet in the oven and bake the crackers for 10 minutes.

After 10 minutes, use a knife to score the crackers in a grid pattern. Make them as big or small as you’d like. For each variation, drizzle olive oil over crackers and use a pastry brush to evenly coat them all. For the cheesy or olive oil variations, sprinkle the Maldon salt on top. Bake for 50 more minutes, or until crackers are golden brown with a dry appearance and a crispy texture.

Allow to cool completely before enjoying. The crackers will store in an airtight container for up to two weeks.

Zero-waste tips

Eat your sourdough starter discard, as crackers, rather than composting it.
This recipe does not require any extra flour, which means even less waste.
Making homemade crackers reduces the single-use packaging of store-bought varieties.