Easy Sourdough Discard Crackers

Easy Sourdough Discard Crackers

There is something deeply satisfying about turning what might have been wasted into something worth setting on the table.

These simple crackers use everyday ingredients and whatever sourdough discard is waiting in your fridge. They’re as easy as rolling playdough, and they don’t need to look perfect. In fact, the crooked edges and uneven little corners are usually the first ones eaten.

Serve them with cheese, preserves and everything else that makes its way onto a crowded table.

Makes: One generous batch

Ingredients

• 1 cup sourdough discard

• 1 cup flour—use whichever kind you have

• 3 tablespoons olive oil

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1–3 tablespoons water, only if needed

• Flaky sea salt for topping

Let’s Make Them

Preheat your oven to 350°F (175°C).

Stir together the sourdough discard, flour, olive oil, baking soda and salt until a soft dough begins to form.

Now use your hands. The dough should feel like soft modelling clay: easy to roll, not wet and not cracking apart. If it feels dry or crumbly, add water one tablespoon at a time. If it feels sticky, sprinkle in a little more flour. Sourdough discard varies from kitchen to kitchen, so trust what the dough is telling you.

Divide the dough into four pieces.

Place one piece between two sheets of parchment paper and roll it very thin—about 1–2 millimetres. Thin dough makes crisp crackers, so this is not the moment to be timid with the rolling pin.

Remove the top sheet of parchment. Sprinkle the dough with flaky sea salt, then score it into squares with a knife or pizza cutter.

Repeat with the remaining dough.

Bake for 18–25 minutes, watching the edges as they begin to turn golden. Thinner crackers may be ready sooner, while the middle pieces may need another minute or two.

Let the crackers cool completely before snapping them apart. They become crisper as they cool.

Store them in an airtight container—assuming they last long enough to be stored.