Crispy Sourdough Discard Crackers: A Delicious Recipe from The Starter Jar

Step 1

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.

Step 2

In a medium bowl, combine the sourdough discard, olive oil, and fine sea salt. Whisk until well combined and smooth.

Step 3

Add the all-purpose flour to the wet ingredients. Mix with a spatula or your hands until a shaggy dough forms, then knead briefly until it comes together.

Step 4

Divide the dough into two equal portions. On a lightly floured surface or between two sheets of parchment paper, roll one portion as thinly as possible, aiming for a thickness of about 1/16 inch. The thinner the better for crispiness.

Step 5

Carefully transfer the rolled dough on its parchment paper to a baking sheet. Brush lightly with olive oil and sprinkle with additional fine sea salt or your chosen toppings.

Step 6

Using a pizza cutter or knife, score the dough into desired cracker shapes (squares, rectangles, or triangles). Do not separate the crackers at this stage.

Step 7

Repeat steps 4-6 with the second portion of dough.

Step 8

Bake for 25-35 minutes, rotating the baking sheets halfway through, until the crackers are golden brown and crisp. Baking times can vary significantly based on thickness and oven calibration.

Step 9

Remove from the oven and let cool completely on the baking sheets. As they cool, the crackers will become even crispier. Once cooled, break them apart along the scored lines.

Step 10

Store your crispy sourdough discard crackers in an airtight container at room temperature for up to 1-2 weeks.