Everyday Sourdough Discard Crackers

A crisp, savory snack made with unfed sourdough starter — pantry-friendly, quick to bake, and endlessly adaptable.

At a Glance

• Loaf Style: Thin cracker

• Skill Level: Beginner

• Total Time: ~1 hour

• Prep Time: ~10 minutes

• Yield: 2 baking sheets worth of crackers

• Hydration: N/A

• Bake Temp: 325°F / 165°C

• Baking Vessel: Baking sheet lined with parchment

Ingredients

• 200g sourdough discard (unfed, room temp or cold)

• 60g all-purpose flour

• 25g olive oil

• ½ tsp fine sea salt

• ¼ tsp garlic powder (optional)

• 1–2 tbsp fresh or dried herbs (rosemary, thyme, oregano, etc.)

• Optional toppings: flaky salt, sesame seeds, cracked pepper, grated parmesan

Instructions

Make the Dough
1. In a bowl, mix sourdough discard, flour, olive oil, salt, garlic powder, and herbs until a smooth, spreadable dough forms.
2. Let rest for 10 minutes to hydrate slightly. Preheat oven to 325°F / 165°C.

Spread and Score
3. Divide dough between two parchment-lined baking sheets. Using an offset spatula or the back of a spoon, spread as thinly and evenly as possible — aim for 1–2mm thickness.
4. Lightly score into squares or rectangles using a bench scraper or butter knife. Sprinkle with toppings.

Bake
5. Bake for 30–35 minutes, rotating trays halfway, until golden brown and crisp.
6. If edges brown before the center, remove outer crackers early and continue baking the rest.
7. Cool completely on the tray before breaking into pieces.

Visual Cues

• Crackers should be deeply golden and dry to the touch with flecks of herbs and a slight sheen from olive oil.

• Crisp and snappy when broken — no chewiness in the center.

Why This Works

Discard gives these crackers a gentle tang and natural depth. Olive oil keeps them tender and flaky, while the thin spread ensures that irresistible crunch. Once you’ve made them once, you’ll keep a jar of discard on hand just for these.