If you’ve got a jar of sourdough starter in the fridge, chances are you’ve also got a little container of discard sitting there, waiting to be used. And honestly, this is one of my favourite ways to turn that leftover starter into something you’ll be snacking on all afternoon.
These crackers are thin, crisp, and perfect with cheese, dips, or just straight off the tray while they’re still warm (no judgement here).
You don’t need much at all — just a few pantry staples and your sourdough discard.
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Sourdough discard (straight from the fridge is fine)
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A little olive oil or melted butter
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Salt
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Optional flavourings: garlic powder, dried herbs, cracked pepper, sesame seeds, or parmesan
That’s it. Simple, simple, simple.
Start by tipping your sourdough discard into a bowl and stirring in a splash of olive oil or melted butter. This is what helps the crackers crisp up and gives them that lovely golden colour.
Add a pinch of salt and any flavourings you feel like — rosemary and sea salt is beautiful, and parmesan makes them extra snackable. Stir everything together until it’s smooth and spreadable, kind of like thick pancake batter.
If it feels too thick to spread easily, just add a tiny splash of water and stir again. You want it thin enough to glide across baking paper without tearing.
Line a baking tray with baking paper and pour the mixture into the middle. Now here’s the key part — spread it as thin as you possibly is the secret with the back of a spoon or a spatula.
The thinner it is, the crispier your crackers will be. Don’t worry if the edges are a bit uneven — that just makes them more rustic and homemade.
Once it’s spread out, sprinkle a little extra salt or toppings over the top and gently press them in so they stick.
Pop the tray into a hot oven and let the magic happen. About halfway through baking, take the tray out and score the dough into cracker shapes with a knife or pizza cutter. This makes them easy to break apart later and helps them bake evenly.
Then back into the oven they go until they’re golden and dry, not soft or bendy. If some bits are browning faster than others, just snap those off and let the paler ones keep baking for a few more minutes.
When they come out, let them cool on the tray — they’ll crisp up even more as they cool.
Once they’re cool, break them apart and try not to eat the whole batch in one go. They’re perfect with cheese, hummus, or just on their own when you want something crunchy and savoury.
And the best part? What used to be “waste” has turned into a snack that feels like something you’d buy at a fancy deli.
Not bad for a bit of leftover starter. 💛