Tomato Tomatoe

Sourdough Discard crackers

In my house I don’t like to waste anything. Leftovers are always repurposed into a new meal and waste is kept to a minimum. When I first started making sourdough bread, I didn’t like how a portion of the discard was to be removed and thrown away. I started researching different ways to use the sourdough discard and came across recipes for crackers!

Crackers were something that I never thought to make at home. When I shop for crackers, I have noticed how most of the brands out there contain sugar, vegetable oil, enriched flour, high fructose corn syrup and natural flavour just to name a few. There is one particular cracker brand that I always buy because they have minimal ingredients, they’re non-GMO and organic. I started doing more research on how to make crackers at home and noticed how easy they seemed to make. After making these sourdough discard crackers multiple times, I am hear to tell you that they are so easy to make and taste nothing like store bought! They are flaky, butter and don’t have any chemicals or unknown ingredients (which most store bought brands have). They don’t take much time to make and I love to freeze them because they do make a decent amount.

If you have sourdough starter and are throwing away the discard, try making these crackers! You will love them!

---

sourdough discard crackers

Ingredients

• 200 grams sourdough discard
• 180 grams AP flour
• 113 grams melted butter
• 5 grams sea salt
• 1 tbsp Italian seasoning blend
• 1/4 cup shredded cheddar cheese

Directions

1. In a medium bowl, mix together sourdough discard, flour, butter, salt and spices. Once all of the ingredients are combined at the cheese and mix. Once the mixture forms into a ball cover the dough with a clean tea towel and let rest on the counter for 10 minutes.
2. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
3. Lightly flour a clean work surface and roll the dough out to 18 by 14 rectangle. Using a rolling pin, roll the dough until it is fairly thin. Add flour to the rolling pin as needed, ensuring the dough doesn’t stick. Once the dough is rolled out, use a fluted pastry cutter (ravioli cutter) and cut the dough into 5 rows of 12 crackers (depending on the thickness of your dough the row sizes may vary).
4. Using a fork, mark each cracker with indentations from the fork.
5. Place the crackers on the baking sheets, leaving a little space between.
6. Bake in the oven for 15 minutes until the crackers have puffed up and are slightly golden.

Notes

1. These will last on the counter for 2 days. I recommend freezing them.