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Sourdough Discard Crackers

★★★★☆

Thin, crisp crackers with deep sourdough flavor. Zero waste.

Prep: 10 minCook: 30 minTotal: 40 min48 crackers

Ingredients

Batter

  • 100 g sourdough discard(100% hydration)
  • 30 g olive oil
  • 40 g whole wheat flour
  • ½ tsp (4 g) fine salt
  • ¼ tsp (1 g) black pepperfreshly ground
  • 1 Tbsp (10 g) golden flaxseeds
  • 1 Tbsp (10 g) sesame seeds
  • ¼ cup (60 ml) water

Method

  1. Heat oven to 170°C / 340°F with fan off. Line a baking tray with Silpat.
  2. Whisk discard, olive oil, flour, and salt until smooth and pourable.
  3. Pour onto tray. Use an offset spatula to spread paper-thin (thinner = crisper).
    • Translucent patches = correct.
    • Shake tray. Batter should level slightly.
  4. Bake 12 min, remove tray, score into squares with a knife or pizza wheel.
    • Surface should be fully matte, no wet shine anywhere.
    • If there's any gloss, bake 2+ more min before scoring.
  5. Return to oven and bake 18 min more until fully dry and golden at edges.
  6. Dehydrate to finish
    • Turn oven OFF.
    • Crack door 5–8 min.
    • Remove tray.
    • Slide crackers off Silpat.
    • Cool 10 min untouched.
  7. Snap apart along score lines, serve.

Notes

Thick discard: If your discard is very thick, add 1–2 Tbsp water to get a spreadable batter.

Extra crispness: Switch off oven and leave crackers inside with the door cracked for 5 min.

Flavor swaps: Add ½ tsp smoked paprika or garlic powder to the batter.

Divide into
48
crackers

Nutrition Facts

Makes 48 crackers

Serving size: 1 of 48 crackers

Calories

Per serving

14

Total recipe

695

Total Fat
0.8g37.8g
Total Carbs
1.4g67.2g
Dietary Fiber
0.2g10.9g
Protein
0.4g17.6g

Meal Type

snack