Sourdough Discard Crackers Recipe
This optimized system for sourdough discard crackers focuses on a low and slow baking approach that prioritizes even dehydration over raw speed, eliminating guesswork to produce a consistent, professional-grade result.
Equipment
- baking sheet
- Parchment paper
- mixing bowl
- Off-set spatula
- Pizza Cutter
- Wire cooling rack
Ingredients
Base Cracker Ingredients
- 3/4 cup discarded sourdough starter stirred down
- 2 tablespoons butter melted
- 1/4 teaspoon fine sea salt
- 2 teaspoons dried herbs Herbs de Provence
- 1/4 teaspoon salt for sprinkling on top
Instructions
Procedure Calibration
- Preheat your oven to 325°F (162°C) and line a baking sheet with parchment paper. Melt the butter in a mixing bowl and let cool.
- Weigh the sourdough discard, dried herbs and salt into the bowl of melted butter and mix thoroughly until well combined. Use an off-set spatula to spread the mixture in a thin, even layer onto the parchment paper. Sprinkle the top with salt.
- Bake for 10 minutes.
- Remove from oven and score the crackers (using a pizza cutter is recommended).
- Bake for an additional 20-50 minutes or until the crackers are golden brown and uniformly crisp. Let cool completely before breaking into squares.
Notes
The final bake time is wide (20-50 minutes) because starter viscosity varies. Primary cues for doneness must be visual (deep, golden amber color across the entire sheet) and tactile (center feels firm, not soft). Do not pull them early; pale crackers equal soggy crackers. Allow crackers to cool completely on the baking sheet to maximize crispness before breaking apart. Store cooled crackers in an airtight glass jar away from humidity; never store in the refrigerator. To re-crisp stale crackers, bake at 300°F for 3-5 minutes.
Nutrition
Calories: 98kcalCarbohydrates: 10gProtein: 1gFat: 6gSodium: 800mg
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