sourdough butter crackers
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How to Make Sourdough Discard Crackers

My famous sourdough discard cracker recipe! Customize it to make any flavor you’d like!

Click HERE for YouTube Video 🤓

You will need:

  • 200 grams of unfed sourdough starter (sourdough starter discard)
  • 28 grams of butter (or substitute olive oil)
  • 1/4 teaspoon sea salt to mix in dough, and 1/4 teaspoon to sprinkle on top
  • optional: garlic powder, dried rosemary, shredded cheese, to make different flavors!
sourdough butter crackers

Sourdough Discard Crackers

Customize this base recipe to make any flavor of sourdough crackers you want!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 batch

Equipment

  • 1 sheet pan
  • 1 Parchment Paper
  • 1 small mixing bowl and spoon
  • 1 dough cutter/knife to score
  • 1 kitchen scale to weigh ingredients

Ingredients
  

  • 200 grams unfed sourdough starter (sourdough discard) room temperature is easier to work with but out of the fridge is fine
  • 28 grams butter or olive oil can be substituted
  • 1/4 tsp sea salt plus extra 1/4 tsp to sprinkle on top
  • 1 tbsp seasonings of your choice! cheese, dried spices like rosemary etc.

Instructions
 

  • Preheat oven to 325 degrees Fahrenheit. Weigh out 28 grams of butter in small bowl. Melt in microwave for 15-30 seconds until completely liquid. (If you are using olive oil just add 28 grams of olive oil to a small bowl and skip the microwave step)
  • Let butter cool for a few minutes.
  • Add 200 grams of sourdough starter and 1/4 tsp salt to the bowl with the butter already in it.
  • Optional: Add in extras! Add in shredded cheese for cheese crackers (I eyeball about 1-2 tablespoons for cheese). For spices I add 1 tablespoon of ONE of the following: Italian Spice Blend, Rosemary, Garlic. You can experiment with add-ins and seasonings to find a blend you really like!
  • Stir until everything is mixed together really well.
  • Pour the mixture out onto a piece of parchment paper on the sheet pan. Use the back of your spoon to smooth out the mixture until it is thin and even throughout the whole parchment paper.
  • Sprinkle the remaining 1/4 tsp of salt all over the top of the crackers.
  • Bake for ten minutes at 325 degrees.
  • Take crackers out of the oven after the first ten minutes, and lightly score them with your dough cutter or butter knife in squares.
  • Return to the oven and bake another 40 minutes or until golden brown. Your oven may be hotter than mine so keep an eye on them around 30 minutes.
  • After they are done baking allow them to cool completely on the baking sheet before you break them apart (if you can wait that long!) 🙂
  • Store in airtight container at room temperature. They stay fresh about 7-10 days.

Let me know if you make them! Tag me in your social media pic or drop a pic below in the comments!

YouTube video of me making the crackers step-by-step is coming soon!

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