Sourdough Crackers
Make sourdough crackers using active starter or discard with the easiest sourdough cracker recipe ever! Discard, butter, and seasonings combine for toasty, crispy crackers perfect for snacking or charcuterie.
- Prep Time: 20 minutes
- Cook Time: 25-35 minutes
- Total Time: 45-55 minutes
- Yield: 36 crackers 1x
- Category: Snacks
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 2 Tbsp butter (28g)
- ¾ cup sourdough starter, stirred down (doesn’t matter if it’s recently fed or not). (207g)
- 2 tsp seasoning (I like using homemade Italian blend, from my homemade dressing, but “Italian seasoning” works too)
- ½ tsp salt (ONLY if your blend doesn’t include salt)
Instructions
- Preheat the oven to 300F.
- Melt the butter in a medium bowl.
- Add the starter, seasoning, and salt (if using). Stir well with a spatula. There is no need to chill the dough.
- Line a baking sheet with parchment paper (MUST be parchment – do not use a silpat mat).
- Pour the cracker mixture onto the parchment paper and use a spatula to spread it into a thin layer, making at least 12″x 9″ rectangle.
- Bake for 10 minutes. Score with a sharp knife using an up-down motion, not a pulling motion (that tears the cracker).
- Bake 15-25 more minutes, checking the crackers at 15 minutes and then every 5 minutes after to ensure browning but not burning. Rotate the pan if one side gets brown faster than the other.
- Cool on the pan for 5 minutes.
Notes
Store sourdough discard crackers in a glass airtight container with a lid – if they last that long! Since homemade crackers don’t have extra preservatives, they’re best eaten fresh or within a couple of days.
Find it online: https://dontwastethecrumbs.com/sourdough-crackers/
