These easy Sourdough Discard Crackers are made with no butter and no added flour! The base is mainly discard so they are fully fermented and ready to bake and enjoy almost immediately!
Sourdough Discard Crackers
This is the easiest way I’ve found to make delicious sourdough discard crackers without much work involved at all! Use an einkorn sourdough starter, any wheat starter or gluten free sourdough starter for these homemade crackers. If you like having staples on hand like sourdough crackers then don’t miss these flaky and delicious Einkorn Biscuits!
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Ingredients You’ll Need
- unfed sourdough starter / discard
- avocado oil
- honey
- salt
- garlic powder
- flakey sea salt (optional but recommended)
Helpful Equipment
- baking sheet
- parchment paper
- rubber spatula
- pizza cutter
- air-tight storage container
How To Make Sourdough Discard Crackers
Sourdough discard crackers are the perfect easy sourdough discard recipe, whether you are a sourdough beginner or seasoned sourdough baker! Fewer recipes could be as quickly made and enjoyed without waiting. *For a full recipe and ingredient list, be sure to scroll down to the recipe card.
To begin making sourdough discard crackers, preheat your oven to 325 degrees fahrenheit. Prepare your baking sheet by lining it with parchment paper.
Assemble your ingredients and using a glass mixing bowl, combine the unfed sourdough starter, avocado oil, honey, salt and garlic powder. Mix to combine and pour the batter onto the prepared parchment-lined baking sheet.
Smooth out the batter into an even layer using a rubber spatula and sprinkle flakey sea salt overtop the batter. Keep in mind, the thinner the batter is spread, the more quickly the crackers will bake.
Bake the crackers for 10 minutes and then remove the baking sheet and score the crackers into squares using a pizza cutter. After scoring, return the crackers to the oven for another 10 minutes.
After a total of 20 minutes of baking, remove the crackers from the oven. The crackers around the edge of the baking sheet will have likely browned and crisped faster than those in the center. Transfer any browned and crisped crackers from the baking sheet to a wire cooling rack and continue baking the remaining crackers in 5 minutes increments. Check for doneness every 5 minutes. *Do not worry if none of your crackers appear done after the first 20 minutes, just continue baking in 5 minute increments.
Continue removing finished crackers and baking until all are golden and crisped. This will take a total bake time of approximately 30-35 minutes to complete all crackers, depending on your oven. Keep a close eye on the crackers after the first 20 minutes has elapsed. Depending on the thickness of your crackers and your particular oven, cooking times can vary widely and your crackers may be done sooner or later in the process than listed.
Once all crackers have finished baking, cool crackers completely and store any leftover crackers in an air-tight container (I really like these) for up to a week at room temperature. Eat and enjoy!
More Sourdough Discard Recipes
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Sourdough Discard Crackers
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 1 cup crackers 1x
- Category: Sourdough
- Method: Bake
- Cuisine: American
Description
These easy Sourdough Discard Crackers are made with no butter and no added flour! The base is mainly discard so they are fully fermented and ready to bake and enjoy almost immediately!
Ingredients
- 1 cup unfed sourdough starter (discard)
- 2 Tablespoons avocado oil
- 1 teaspoon honey
- 1/4 teaspoon unrefined fine sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon flakey sea salt, (reserved to sprinkle on top of the crackers prior to baking)
Instructions
- Preheat the oven to 325 degrees fahrenheit and line a baking sheet with parchment paper.
- In a glass mixing bowl, combine the unfed sourdough starter, avocado oil, honey, salt and garlic powder. Mix to combine and pour the batter onto the prepared parchment-lined baking sheet.
- Smooth out the batter into an even layer using a rubber spatula and sprinkle flakey sea salt overtop the batter.
- Bake for 10 minutes and then remove the baking sheet and score the crackers into squares using a pizza cutter. After scoring, return the crackers to the oven for another 10 minutes.
- After a total of 20 minutes of baking, remove the crackers from the oven. The crackers around the edge of the baking sheet will have likely browned and crisped faster than those in the center. Transfer any browned and crisped crackers from the baking sheet to a wire cooling rack and continue baking the remaining crackers in 5 minutes increments. Check for doneness every 5 minutes.
- Continue removing finished crackers and baking until all are golden and crisped. This will take a total bake time of approximately 30-35 minutes to complete all crackers, depending on your oven.
- Cool crackers completely and store any leftover crackers in an air-tight container for up to a week at room temperature. Eat and enjoy!
Notes
- You can use discard that is either cold or room temperature.
- Already deflated discard will result in the best flat crackers for this recipe.
- Dried herbs and/or grated hard cheeses like parmesan are great additions to the batter.
- The thinner the batter is spread, the faster the crackers will cook.
- Crackers will continue firming up as they cool.
Keywords: sourdough, discard, crackers, einkorn, homemade,
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