Crunchy filled with herbs and spices, these sourdough discard crackers have become our favorite teatime snack. It takes barely 5 minutes to preparethe dough, roll it, cut it as per your choice and then bake for 25 minutes. The sourdough flavors come though beautifully, and you can elevate it with other spices or fresh herbs of your choice. It is a great easy way to use the discard.
Sourdough Discard Cracker – Healthy easy Snack!
I have been making these sourdough discard crackers ever since I started making my starter. I tried various different combination of spices and herbs. Different flours too and irrespective of what you use, it turns out crispy, crunchy and so good with tea.
Using the Sourdough Discard
Every week, I take out my starter from the refrigerator to bake a bread. I discard most of it to prepare these crunchy crackers. And then use the rest of the master starter for a fresh feed.
I let it ferment and then it goes back in the refrigerator to be taken out once again after a week. And I repeat the exact same process.
You can store discard everyday as you make the sourdough starter and then when you have enough you can make this crakers.
The discard can be used as soon as it’s out of the fridge. You don’t need to bring to room temperature before you used it to make the crackers.
You can however definitely make it after letting the discard sit in room temperratue for a while. It will be fine either way.
What goes in the Sourdough Discard Crackers?
- Sourdough Discard (straight from the fridge or kept at room temperature for a while)
- Whole Wheat
- Chia Seeds
- Fresh thyme leaves
- Freshly cracked Pepper
- sugar (optional)
The ratio I follow for the Sourdough Discard Crackers is 1 part of the discard to 1 part of the flour. So, I add 1 cup sourdough discard and 1 cup flour. You can use a mix of flour if you like.
Semolina adds a lovely crunchy along with the chia seeds.
Shaping the crackers:
Most often I just cut the dough into square but sometimes I like to have fun with the shapes. With autumn around the corner, I got excited to use those autumn leaves cookie cutters. Here is the link, if you want to buy.
Alternatively, you can roll the dough and bake the whole thing a little longer than the time I mentioned. Once baked, you can just break the sheet with hands into rough bite size crackers.
You can also roll the dough using pasta maker to make super thin sheets and then bake. The baking time will be very less if you use super thing sheets.
Storing the Crackers:
Once cooled store in an airtight container at room temperature.
Serving the Crackers:
We personally love it with our evening tea. But you can use with it soup, add it in your cheese board or just munch it as is.
Once you try these crackers you will never throw your sourdough discard. The crackers are easy and super quick to prepare, and it makes a healthy snack too.
- 1 cup sourdough discard
- ¾ cup wheat flour
- ¼ cup semolina
- 1 tablespoon chia seeds
- 1/2 teaspoon paprika powder
- 1 tablespoon fresh thyme leaves
- ½ cup vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon sugar
- Preheat the oven to 350 F
- Add everything to a bowl and mix it to form a dough. Do not knead too much. If the texture feels too dry, then add little water.
- Then roll the dough 1 cm thickness and cut it as per your choice. Place on a cookie sheet lined with parchment paper or baking silpat. Bake for 25 minutes.
- Once done, let it cool completely before you store the crackers.
The baking time will depend a lot of how small or big you shape the crackers. Also if you roll it very thin using a pasta maker, then it will make much lesser time. So do keep an eye.