Sourdough discard crackers is our new go to snack replacement for chips.
Mix butter, salt, and pepper together with the sourdough discard. Spread the mix onto a flat cookie sheet and scatter sesame seeds on top (I like to add chia seeds also). Bake the spread in oven until crispy, and enjoy! Soon, you will be making this recipe weekly to keep your snack drawer stocked.
The sourdough discard
Sourdough starter is a mixture of flour and water that holds wild yeast. When you are making sourdough loaves, you will regularly have sourdough discard. Sourdough discard is the part of your sourdough starter that you get rid off before feeding it with more flour and water.
In order to feed your sourdough starter, you must get rid of nearly all of your starter. It feels wasteful to discard the flour that you purchased with your hard earned dollars, to continue feeding a wild yeast animal to give you a loaf after a round of “waste”. However, this is not entirely the case.
While it is true that you need to rid your starter of nearly most of its contents, the discard can be used to create delightful treats. Unless you find yourself with heaps of discard and unable to throw it out, solutions to use such discard otherwise would not be sought out. That’s how I discovered these easy sourdough discard crackers for snacks.
- Each person’s sourdough starter may be a difference consistency
- If your mix is too sloppy, add some flour to thicken
- It the mix is too stiff, add some water to thin it out
- Spread the mixture out as thin as you want your crackers to be
- The thickness of your spread will be the same thickness of your cracker after it is bake
- If the crackers don’t crack after 30 minutes of baking, bake an additional 5-10 minutes
Measuring spoons and cups
Parchment paper or silicone sheet
Ingredients for the crackers
To make these sourdough discard cracker snacks, you will need:
2 cups of sourdough starter
4 tbs of butter
1 tsp salt
1 tsp pepper
Directions to make sourdough discard cracker snacks
To make the sourdough discard crackers, preheat your oven to 350 degrees Celcius.
In the microwave or on the stove top, melt the butter.
Mix your sourdough discard, butter, salt and pepper in a bowl with a whisk.
Line a cookie sheet with parchment paper or a silicone sheet liner.
Pour out the mix onto the sheet and spread thinly with a spatula. The spread should be the thickness of a cracker.
Sprinkle sesame seeds (and I also add chia seeds) on top.
Bake in oven for 10 minutes, then remove and cut into slices.
Return to oven and bake 20-25 minutes until crispy.
Cool on drying rack.
Store in a Tupperware or zip lock bag for several weeks.
Watch how we made sourdough crackers
Sourdough sesame seed crackers
- Baking sheet
- Cooling racks
- Mixing bowl
- Measuring cups/spoons
- Parchment paper (or silicone sheets)
- Sharp knife
- 1/2 cup sourdough starter discard
- 2 tbs butter
- 1/4 tsp salt
- 1/4 tsp pepper
- sesame seeds
- chia seeds
- Preheat oven to 350°F
- Melt the butter in a pot or in microwave
- In a bowl, mix sourdough starter discard, butter, salt and pepper
- Line cookie sheet or pan with parchment paper
- With a spatula, spread a thin layer of dough onto the sheet. The width of your spread will be the thickness of your cracker
- Sprinkle sesame seeds and chia seeds on top of spread
- Bake in oven for 10 minutes
- Remove the pan from the oven. and with a sharp knife, cut crackers lengthwise
- Return pan to oven and bake another 20-25 minutes
- Remove pan and transfer crackers to cooling rack
- Store crackers in a airtight container or bag
More about us
We share do-it-yourself content to encourage people throughout the world to become self-sufficient and plant produce to become self-sustained. For more about us, read our story. To read more about Natasha’s passion for homemade and natural living, subscribe and experience how you can also make the day to day needs of living, your own playground.
Follow more of our Youtube channel here.