Sourdough discard herbed crackers

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The sourdough starter train is well on its way. Just about everyone has been testing out this natural leavening process and I am all for it! More sourdough for the masses y’all. If you’ve been enjoying naming, feeding, and keeping your starter child alive, then you’ve also been up to your elbows in an excess of sourdough starter discard. A lot of recipes simply state to toss that goopy gold but there is a seemingly infinite number of recipes available to help you repurpose your leftover starter. I for one, love seeing the creativity of home cooks, and am enjoying testing out new discard recipes. (Like this amazing chocolately sourdough discard banana bread!) I’m a big fan of these sourdough discard herbed crackers! They’re an excellent way to use up leftover starter and are easily customized with whatever herbs you have handy. They’re honestly too good–how have I gone through a full container of these in a day? With no judgement, that’s how.

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sourdough crackers

I love infusing baked goods with savory, herbaceous flavors. Especially as spring rolls around. It’s a great way to extend the life of your produce and get some extra green in your life. For this recipe I used fresh parsley but dried herbs are a great option as well. Both make for a lovely, crispy herbed cracker and would be equally delicious with basil, thyme, rosemary, dill, herbs de provence, carrot tops, celery leaf, or whatever you want to get wild with. Top with a nice flaky sea salt and you are in business! The sourdough discard adds a subtle tang that complements most herbs well. It’s an addictive flavor combination! The more mature your starter, the tangier the cracker. I’ve found this recipe works well with just about any age of starter and most flour combinations, so feel free to substitute. Just remember the thicker your cracker, the longer you will need to bake for.

And there’s only 30 minutes of chill time! No rising. There’s a chance you’ll be feeding that starter just for the discard herbed crackers. Not quite to sourdough yet? Try out our cast iron skillet bread or these delicious seedy seaweed crackers.

sourdough cracker herbed dough

Sourdough discard herbed crackers   by

These crackers are an excellent way to use up leftover sourdough starter discard and are easily customized with whatever herbs you have handy!

makes: approx 12 servings | prep time: 5 min | chill time: 30 minutes | cook time: 12 min | total time: 17 min

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Ingredients

  • 1 cup sourdough starter discard
  • 1/2 cup all purpose flour
  • 1/2 cup spelt flour (or sub more all purpose)
  • 1/4 cup olive oil
  • 1/2 tsp kosher salt
  • 2 tbsp approx dried herbs or 1/3 cup chopped fresh herbs (I used fresh parsley)
  • flaky sea salt for topping (optional)

To-Do's

  1. In large mixing bowl add sourdough discard, flour, olive oil and salt. Stir until thoroughly combined. Continue to fold dough over on itself, “kneading light” for 3 – 4 minutes until dough has a well formed consistency with no loose flour. Should hold its shape firmly.
  2. Cover with a clean dish towel and chill dough for 30 minutes, up to 24 hours.
  3. Preheat oven to 350°. Remove dough from fridge. Add herbs of choice into the bowl and fold dough over on itself several times to combine. Shape dough into a ball and cut into quarters, roll each of those quarters into a ball and divide in half. You should have 8 ish pieces of dough. Refrigerate half the dough until you’re ready to use.
  4. On a lightly floured, smooth surface roll out each of your pieces of dough as thin as you can, approx 1/8″  – 1/4″. The thicker your dough, the longer your cook time. Your shapes do not have to be perfect here, aim for rectangle-like. We will break our baked crackers into smaller pieces once they’ve cooked. Peel dough carefully off surface and place onto ungreased baking sheets. Sprinkle flaky sea salt atop each piece generously, if desired.
  5. Bake 9 – 11 minutes, then flip crackers. Continue baking additional 9 – 11 minutes, or until edges and tops are just slightly golden brown. (Be careful to avoid over cooking.) Should be firm to the touch. Remove from oven and let cool 5 minutes. Crackers should be crisp and break easily. Repeat with remaining dough.
  6. Enjoy! Break up into smaller pieces as desired. Try with this carrot top + wilted kale dip. These last about 4 – 5 days in an airtight container on the counter.

Notes

  1. You can use sourdough discard and sourdough starter to make these crackers. If using a more established starter, crackers will have a bit more height to them. Try rolling to 1/8″ of an inch or just baking for a bit longer.
  2. Be careful when using herbs with sharp edges or thicker pieces. Sometimes stems will poke holes in thin cracker dough, so chopping into finer amounts will help avoid.

 

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