Sourdough Discard Crackers: Stop Throwing Gold Away
Every feeding leaves you with discard — and throwing it away hurts. These crackers are the answer: 30 minutes from bowl to snack, endlessly adaptable, and genuinely better than store-bought.
Ingredients
- 200 g sourdough discard (unfed starter, straight from the jar)
- 2 tablespoons olive oil
- ½ teaspoon salt
- Optional: dried rosemary, za’atar, sesame seeds, grated parmesan, cracked pepper
Method
- Heat the oven to 165°C (330°F).
- Whisk the discard with the olive oil and salt until smooth.
- Pour onto a parchment-lined baking sheet and spread THIN with a spatula — 2–3 mm. The thinner, the crispier.
- Scatter your toppings and a little flaky salt.
- Bake 20–25 minutes until golden and dry. If the center stays pale, give it 5 more minutes.
- Cool completely, then break into rustic shards.
Tips
- Score the sheet lightly with a pizza cutter after 10 minutes of baking for neat squares.
- Store airtight up to a week — they rarely survive that long.
- Discard accumulates flavor in the fridge: a jar of week-old discard makes tangier crackers.
More ways to use discard
Pancakes, waffles, banana bread — discard adds tang and tenderness to all of them. More discard recipes are coming to the blog.