Quick and easy sourdough discard crackers are thin, crispy, crunchy and flavoured with sesame seeds, dried herbs and flaked salt. They are so addictive.
- 150 grams sourdough starter discard ( 1/2 cup)
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 tablespoon white sesame seeds
- 1 teaspoon salt flakes
- Preheat oven to 325°F.
- Add sourdough starter discard, olive oil and Italian seasoning in a large bowl. Mix well to combine using a silicone spatula.
- Use the spatula to spread the mixture onto a piece of parchment paper, into a thin layer (1/8-inch) . Try to keep the layer as even as possible. Sprinkle sesame seeds and salt flakes evenly on top. Transfer the parchment paper onto a baking pan and bake for 10 minutes.
- Remove the baking pan from the oven, and score (or cut) the dough into 1-inch squares with a pizza cutter. You do not need to separate the crackers. Place the tray back in the oven and continue baking for an additional 30 minutes or until the crackers are golden brown.
- Remove the baking pan from the oven and let it cool completely. Break the crackers into squares, as per the scoring made earlier.
How to prepare the sourdough discard. You can use your sourdough discard straight from the refrigerator, or at room temperature. If you don’t have enough discard starter for this recipe, just add an equal amount of flour and water (measure by weight) into your discard starter. Mix well to combine and let it sit for 30 minutes before baking.
Customize the flavours. You can add different spices and seasonings the the crackers and create different flavours. Some of my favourites to add in are cheese, minced garlic, or flax seeds.
How to change the texture. These crackers are thin and crispy. But you can make them even crispier or softer.
- For a crispier cracker. Spread the batter out more thinner. The thinner you spread the batter, the crispier the crackers get.
- For a softer cracker. For a softer cracker, add a teaspoon baking powder or baking soda to give the sourdough starter a boost. This will make the crackers rise a little but more and creates a softer texture.
How to store sourdough crackers. Store the crackers in a ziploc bag or airtight container at room temperature for up to one week, if they last!
- Category: Bread
- Method: Bake
- Cuisine: American
Keywords: sourdough crackers, sesame seed crackers, sourdough discard, crackers, how to make crackers, sourdough discard recipes, sourdough starter