Sourdough Discard Crackers
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Deliciously easy sourdough discard crackers, with oregano, garlic and more – perfect for snacking, dipping and devouring
As I have recently reignited my passion for everything sourdough, I thought I would start sharing some sourdough discard recipes for you all, if you happen to want to make them.
What is sourdough discard?
If you have had the pleasure of making a sourdough starter, or if you have been gifted a sourdough starter, or even bought a ready to go sourdough starter, you probably want to bake some bread. Bread is obviously the main purpose of creating this sourdough starter, but you can also create a wonderful variety of other bakes with the discard, that have a delicious new level of flavour thanks to the properties of the sourdough culture.
If you fed a starter to bake with, or just because you want to keep it alive, anything you take out of that jar is technically sourdough discard. Whether you are taking it out of the jar to bake bread, make these crackers, or anything else… it’s discard. Technically it’s also just sourdough starter, but it’s coined the name of discard as you are ‘discarding it’ from the jar.
Baking with sourdough discard
You can add discard to almost any bake, but you have to factor in the levels of flour/water that are in that discard, when creating a recipe. Luckily, making sourdough discard crackers is one of the easiest and most pleasant ways to bake with discard, and the recipe is incredibly easy.
Often, you need to take out a quantity of liquid, and a quantity of dry, to add in the addition of the discarded sourdough starter, but I usually make these discard crackers if my starter has been in the fridge for a few days, or if I ran out of time to make a bread loaf, and they are truly quite addictive – and you don’t need to do any maths with a recipe.
Sourdough crackers
As starter/discard is a simple mix of flour and water, it creates a good base for a simple mixture, of adding some melted butter and some flavours, and creating these beauties.
I often use flavours such as dried oregano, garlic granules, salt and pepper, and then some black sesame seeds on top before baking. You can make them lightly spicy by using chilli based spices, or more herby with some mixed herbs, Italian herbs, or even thyme. The salt and pepper are always a necessity to me, but they are in anything savoury I do. It’s entirely up to you and what you typically prefer.
Mix everything to a thick paste, spread thinly onto a large baking tray and bake in a preheated oven. You can have a uniform shape to the crackers by scoring the sheet, 10 minutes into baking, with a knife and then breaking them up easily once baked and cooled. These are wonderful for dipping into houmous, having with cheese, or anything else.
Sourdough Discard Crackers
Ingredients
- 250 g sourdough discard
- 35 g butter (salted/unsalted) (melted)
- 1 tsp garlic granules
- 1 tsp dried oregano
- salt and pepper to taste
- black sesame seeds
Instructions
- Preheat the oven to 190ºc/170ºc fan and line a large baking tray with parchment paper
- Grab the sourdough starter - this can be unfed and fridge cold, or have been fed and at room temperature
- Pour into a bowl, and add the melted butter, garlic granules, oregano, salt and pepper
- Mix to combine
- Spread onto the parchment paper, using a palette knife, spoon, or spatula until its even and a thin layer (a couple millimetres thick)
- Sprinkle over the sesame seeds
- Bake in the oven for 10 minutes, remove from the oven and score with a knife into squares
- Bake for a further 20-25 minutes, until golden
- Leave to cool for 20 minutes and then use the score lines to break the crackers up
Notes
- You can find my other sourdough recipes, including how to make a starter, here on my blog
- These last in an airtight container at room temperature for a week
- These can freeze for 3+ months
- You can use whatever spices/flavours you like
- The sourdough starter does not need to have been recently fed - I would just give it a good mix before using if from the fridge.
- You can also use previously fed room temperature starter