{"id":192909,"date":"2025-04-19T14:19:18","date_gmt":"2025-04-19T14:19:18","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/easy-delicious-sourdough-discard-crackers-breadtopia\/"},"modified":"2025-04-19T14:19:18","modified_gmt":"2025-04-19T14:19:18","slug":"easy-delicious-sourdough-discard-crackers-breadtopia","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=192909","title":{"rendered":"Easy Delicious Sourdough Discard Crackers \u2013 Breadtopia"},"content":{"rendered":"


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I recently generated more than 2 kilograms of sourdough discard in a sourdough starter experiment<\/a>. I didn\u2019t want it to go to waste and I also didn\u2019t have time to make anything complicated with it. So I found a recipe<\/a> for crackers on the Little Spoon Farm blog that didn\u2019t involve adding flour or rolling out dough. All the flour in this recipe comes from the discard and is full of fermentation flavor. You simply add oil, herbs and salt (cheese is optional), mix and spread the batter on a baking sheet lined with parchment paper or a silicone mat. Ten minutes into the bake, you cut lines in the crackers \u2014 I used a curved pastry wheel<\/a> \u2014 and then bake another 10-25 minutes depending your cracker thickness. It\u2019s easy-peasy and the results are crispy and so delicious. In one day, I admit to grazing on an entire baking sheet of these crackers rather than eating lunch.<\/p>\n

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Fresh grated pecorino romano cheese gives an umami flavor on top of the fermentation tang, herbs, and good quality olive oil.<\/p>\n

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With the ingredient ratios given below, you can scale the recipe to the exact amount of sourdough starter discard you have. Details on how to do this are in the recipe notes.<\/p>\n

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300g sourdough discard makes almost enough crackers to fill a quart jar<\/p>\n<\/div>\n

Sourdough Discard FAQs:<\/strong> Sourdough starter discard should smell sour and may even have hints of acetone smell (nail polish remover). It should not smell yucky, musty, or have any fuzz-mold growing on it. The discard can be creamy in consistency or still have some gluten-stretchiness to it. Clear grey hooch\/liquid on top is fine and can be poured off. Lately people have been asking if it is safe to use discard from early in the process of making a sourdough starter from scratch. In my personal experience, using discard that smells sour from day 5 onward is fine.<\/p>\n