Sourdough Discard Crackers

Name: Sourdough Discard Crackers
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup sourdough discard (100% hydration); 1/4 cup olive oil or melted butter; 1/2 teaspoon salt (plus extra for sprinkling); 3/4 cup all-purpose flour (adjust as needed for rolling); Optional: 1 teaspoon dried herbs (oregano, rosemary, or thyme) or 1/4 teaspoon garlic powder

AI Kitchen

Dec 31, 2024

These tangy, crispy crackers are a delicious and easy way to repurpose sourdough discard. Perfect for snacking or pairing with dips and spreads, they’re sure to become a household favorite.

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What is sourdough discard?

Sourdough discard is the portion of starter removed during feeding to balance ingredients. Though called "discard," it adds flavor to recipes like crackers, pancakes, waffles, muffins, and pizza dough.

Key Characteristics of Sourdough Discard:

Inactive: Less bubbly but tangy.
Consistency: Runny or dough-like, depending on hydration.
Usage: Ideal for recipes not needing leavening, such as crackers or pancakes.

It's a great way to reduce waste and enhance cooking with sourdough flavor!

I came across a short video on Facebook about using sourdough discard to make crackers. I've been interested in trying to make some homemade snacks for my family to cut down on processed food consumption.

so I asked ChatGPT:

Sourdough discard crackers recipe. No sharp cheese please

Enjoy this extremely easy to make, yet delicious, cracker!

Servings: 6 (makes about 30 crackers)

Calories per Serving: 90

Total Time: 35 minutes

Sourdough Discard Crackers

Ingredients

1 cup sourdough discard (100% hydration)
1/4 cup olive oil or melted butter
1/2 teaspoon salt (plus extra for sprinkling)
3/4 cup all-purpose flour (adjust as needed for rolling)
Optional: 1 teaspoon dried herbs (oregano, rosemary, or thyme) or 1/4 teaspoon garlic powder

Instructions

Preheat the Oven: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Combine the Ingredients: In a medium bowl, mix the sourdough discard, olive oil, and salt until combined. Gradually add the flour, stirring until a soft dough forms. Add optional herbs or garlic powder for extra flavor.
Roll Out the Dough: Place the dough between two sheets of parchment paper. Roll it out evenly to about 1/8 inch thick or thinner for crispier crackers.
Score and Sprinkle: Peel off the top parchment sheet. Using a pizza cutter or knife, score the dough into small squares or rectangles. Sprinkle with additional salt if desired.
Bake to Perfection: Slide the parchment paper with the scored dough onto the baking sheet. Bake for 20-25 minutes, or until the crackers are golden and crisp.
Cool and Store: Allow the crackers to cool completely. Break them apart along the scored lines and store them in an airtight container for up to a week.