Sourdough crackers are an answer to a serious need in my house. I make a lot of sourdough stuff, but sometimes I have SO MUCH STARTER that I need to make something with my sourdough starter discard that lasts a bit longer.
Crackers for the win! Not to mention, uh, they're delicious. And, as it turns out, they didn't last long at all because they were so delicious! But hey, they could've lasted longer than bread if we'd needed them to last. 😉
Everyone in the family loved these. What's in the photo was all that was left by the time I went to snap a photo. I was a little intimidated by crackers, but these were crazy easy to make.
Give it a try, it's not nearly as tough as it seems. These sourdough crackers can be made into vegan sourdough crackers or gluten-free sourdough crackers. I've tried it both ways (and together) and it works great!
We love to have these crackers with a bit of brie and pepper jelly for me and mixed berry jam for the kiddos. Mr. Meaty loves a bit of salami with his crackers. If I'm feeling lazy, I just have regular sliced cheese and spicy mustard.
Any way you have them, these crackers are absolutely fabulous and crispy and simple.
1 cup (110g) flour or gluten-free flour
1/2 teaspoon sea salt
1 cup (250g) sourdough starter discard
1/4 cup (60g) coconut oil (or butter), room temperature
2 tablespoons Italian seasoning
oil, for brushing (optional)
coarse salt for sprinkling on top
Mix together the flour, salt, sourdough starter, butter, and Italian seasoning to make a smooth dough.
Halve the dough and shape each half into a small rectangle.
Cover with bee's wrap or a floured tea towel, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
Preheat the oven to 350 degrees Fahrenheit.
Lightly flour a silpat, your rolling pin, and the top of the dough.
Roll each dough rectangle to about 1/16" thick.
Transfer the dough and silpat onto a baking sheet.
Lightly brush with oil and then sprinkle the salt over the top of the crackers.
Cut the dough into squares about 1-inch across with a pizza wheel.
Prick each square with a fork.
Bake the crackers for 20 to 25 minutes, or until they start to brown around the edges. Reverse and turn around your baking sheets halfway through bake time.
Remove the crackers from the oven.
Transfer to a cooling rack.
Store airtight for up to a week; freeze for up to 6 months.
- Halve the dough and shape each half into a small rectangle.
- Preheat the oven to 350 degrees Fahrenheit.
- Lightly flour a silpat, your rolling pin, and the top of the dough.
- Roll each dough rectangle to about 1/16" thick.
- Transfer the dough and silpat onto a baking sheet.
- Lightly brush with oil and then sprinkle the salt over the top of the crackers.
- Cut the dough into squares about 1-inch across with a pizza wheel.
- Prick each square with a fork.
- Remove the crackers from the oven.
- Transfer to a cooling rack. Store airtight at room temperature for up to a week; freeze for up to 6 months.