This is probably one of the easiest ways you can use up a sourdough starter. These crackers are incredibly simple to make, and use up a larger portion of your discard than some other recipes. They are also fun to make, as you can be as creative as you like by adding a number of different herbs and spices. You can also vary the shape of these, and make them as big or small as you want. Smaller ones will puff up more, whilst larger ones will produce flatter crackers.
The below recipe is for simple crackers with a little salt sprinkled on top. They are perfect with some nice butter and a sprinkle of smoked salt, but they also go well with dips, or even chocolate spread (don’t knock it until you’ve tried it).
Sourdough Discard Crackers
This recipe takes approximately 30 minutes, and makes about 25 crackers.
You will need:
- 200g sourdough discard (unfed starter)
- 100g strong white flour
- 1 teaspoon sea salt flakes, as well as any other spices or dried herbs
Preheat your oven to 200°C (180°C Fan/Gas Mark 6/400°F)
In a medium mixing bowl, combine the discard, flour, and any herbs or spices you’d like to include until you have a crumbly dough. If it feels a little wet, simply add a sprinkle more flour.
Roll out your dough into a thin rectangle – aim for about 1mm thick. The thinner the cracker, the crispier it will be. I normally divide my dough into at least two at this point to make rolling it out slightly easier.
Cut the dough into approximate squares – you can make these as large or small as you like.
Lay them on a baking tray lined with parchment paper, and sprinkle with some sea salt flakes. Bake for 10-15 minutes until lightly browned and crisp.