Sourdough Discard Crackers

If you've been nurturing a sourdough starter, you're no stranger to discard—the bit you remove during feedings to keep your starter healthy and active. While some bakers toss it without a second thought, others have learned that this humble byproduct can be transformed into something delicious, satisfying, and surprisingly addictive: sourdough discard crackers.

While I've used my discard for pancakes and cookies, the crackers tend to be my go to favorite due to their simplicity and crunch factor.  Plus they're great to put out with our charcuterie boards when we have friends over.

ALL YOU NEED IS STARTER/DISCARD, SALT & BUTTER OR OLIVE OIL + ANY HERB OR SEASONING TO MAKE THIS YOUR OWN

These crackers are the perfect marriage of thrift and flavor. They prove that good food doesn't have to be complicated or wasteful. Slightly tangy from the natural fermentation and endlessly adaptable, sourdough discard crackers offer a blank canvas for creativity. You can keep it simple with just butter and sea salt, or go bold with herbs, cheese, garlic, or everything bagel seasoning. Whether you're craving a savory snack or need a crunchy companion for soups, salads, or cheese boards, these crackers deliver.

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HERE'S MY BUBBLY STARTER, READY TO GO!

​Beyond taste, there's something deeply satisfying about giving new life to something that might have gone to waste. It aligns beautifully with the mindset many of us bring to sourdough baking in the first place—patience, intention, and a bit of everyday alchemy. There's a kind of pride that comes with making something from scratch, even more so when it’s made from what others might throw away.

By the way, I use the "scrape down method" for sourdough, so the starter simply keeps nicely in my fridge for up to 2 weeks.  As long as I use a bit and feed it every 2 weeks, it works beautifully without a lot of tending or the need to constantly discard and feed.
So next time you're feeding your starter, don’t pitch that discard. Pour it onto a baking sheet, season it up, and bake yourself a little magic. Your taste buds—and your compost bin—will thank you.

Sourdough Discard Crackers
Ingredients:

• 1/2 cup + 1 tablespoon (135 g) sourdough discard (unfed, straight from the fridge is fine)
• 1 tablespoon melted butter
• 1/4 teaspoon fine sea salt
• Optional add ons:
  • 1–2 teaspoons herbs (rosemary, thyme, Italian seasoning)
  • 1–2 tablespoons grated parmesan or nutritional yeast
  • Cracked pepper, garlic powder, or everything bagel seasoning (my recipe HERE)
  • Poppy seeds
  • Sesame seeds

Instructions:

1. Preheat oven to 325°F (165°C).
   Line a small baking sheet with parchment paper or a silicone baking mat.
2. Mix ingredients.
   In a bowl, combine the sourdough discard, butter and salt. Whisk until smooth.
3. Spread the batter.
   Pour the mixture onto the parchment paper and use an offset spatula or the back of a silicone spoon or spatula to spread it as thinly and evenly as possible—aim for less than 1/8 inch thick. Pull the parchment sheet onto a small sheet pan.  (An eighth sheet works well here)
4. Add toppings.
   Sprinkle with any of the add ons you intend to use.
5. Bake.
   Bake for 10 minutes, then remove from the oven and score into cracker shapes with a knife or pastry wheel (this helps them break cleanly later). Return to the oven and bake for another 40-50 minutes or until golden and crisp. Watch closely near the end to prevent burning.
6. Cool and break.
   Let cool completely on the pan, then break into pieces along the scored lines or into rustic shards.

Storage:
Keep crackers in an airtight container at room temperature for up to one week (if they last that long!).