Sourdough discard crackers are thin, crispy and have that awesome sourdough tang that we have all come to know and love.
A lot of people throw away their sourdough discard, but after you taste these addictive crunchy crackers you will never throw it out again!
Using my sourdough starter to make a ton of sourdough discard recipes is one of my favorite things to do. There are endless recipes out there and so many ways to use them. My newest way are these delicious crackers.
How to Make Sourdough Discard Crackers
If you love sourdough, be sure to check out my recipes for Sourdough Discard Bagels, Sourdough Discard Brownies, Sourdough Artisan Loaf, and Sourdough Discard Cinnamon Rolls.
Making these crackers are simple and easy. Only 4 ingredients are used. Then, spread onto parchment paper and bake. Let them cool and then you can enjoy them. I promise you will not be able to eat just one!
What is Discard?
I get asked this question a lot — “what is discard?” Discard is the amount of starter that is left after feeding your starter. You have to pour some out in order to feed your starter. Many people just toss this out, however, I keep mine in the fridge to make other recipes with!
One of my husband's favorite recipes I make with the discard is these Sourdough Discard Dinner Rolls.
If you want to try your hand at making sourdough recipes, make sure you have all the right tools. This kit from Amazon has everything you will need in it.
Check out these other bread recipes on the blog
- Copycat Cheesecake Factory Honey Wheat Bread
- Homemade Hamburger Buns
- How to Make Homemade Sandwich Bread
Sourdough Discard Crackers
Sourdough discard crackers are thin, and crispy and have that amazing tang that you can only get with real sourdough!
Ingredients
- ¾ cup sourdough discard
- 2 tablespoons melted butter
- ¼ teaspoon kosher salt
- 2 teaspoons dried Italian seasoning
- ¼ teaspoon salt for sprinkling on top
Instructions
Preheat your oven to 325°F and line a baking sheet with parchment paper.
Melt the butter in a mixing bowl and let cool.
Add the sourdough discard, dried herbs, and salt into the bowl of melted butter and mix thoroughly until well combined.
Use an offset spatula to spread the mixture in a thin, even layer onto the parchment paper. Sprinkle the top with salt.
Bake for 10 minutes.
Remove from oven and score the crackers. Place back in the oven and check the crackers every 15 minutes until the crackers are golden brown.
Let cool completely before breaking into squares.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 74Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 305mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 1g