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Sourdough Discard Crackers

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200g Sourdough starter 100% hydration
35g Olive Oil
3g Salt
2g Rosemary
20g Sesame Seeds Raw, quantity to adjust based on preference

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Sourdough Discard Crackers

  • 1 hour 5 minutes
  • Easy




With the Covid-19 situation, we have the opportunity to bake sourdough breads every other day and hubby has been taking the opportunity to hone his skills. So we have managed to build up loads of starter. Initially, we used the sourdough discard to make pancakes or flat breads. But then since we have bread, we don’t really have the opportunity to eat the pancakes.

So we decided to try Sourdough discard crackers. This is a great recipe to use up a large quantity of discard starter because unlike the pancake that needs to be eaten fresh, the crackers can be kept in a air tight container and munched on, any time of the day. Furthermore, no additional flour or water is needed. We thought that this can go well with jams, dips, butters, etc. But boy, are we wrong!! Not cos it does not taste good with other accompaniments, but it tastes pretty damn good on its own!

On top of that, it is super addictive! So when we made like 6 trays of the crackers, at first we thought oh my, who shall we give this to (can’t go out and all)? But we actually finished them all in 4 days and this is a feat as we are not snackers. We don’t usually snack between meals. Now, I have a tendency to finish a meal with a few pieces of these crackers.

These sourdough discard crackers are also a great low GI healthy snack because it is made with just fermented starter so it is a really great alternative to other snacks like chips or biscuits. The crackers are tangy thanks to the fermentation and fragrant thanks to the olive oil and herbs and flavours used.

We made the crackers in 2 flavours – rosemary and rosemary with sesame topping. Both were great and we are looking forward to making them again and we are split on whether we want to do same flavours or play around with something else because we are really so happy with the first 2 flavours. There are many different flavours you can play around with like black pepper, paprika, thyme, chilli flakes, fresh chilli, garlic, etc.

These sourdough discard crackers are fantastic especially when they are thin like chips. The trick to having that is in the spreading technique to ensure that it is thin enough with no holes. The crackers will shrink in size after baking. It is not difficult, just needs to be patient and careful.

Trust me, you will love these crackers. =)

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Preheat oven to 165C

Preheat oven to 165°C / 375°F.

5 mins

Combining ingredients

Combine the discard, olive oil, salt, rosemary. Whisk well till the oil is fully incorporated.

5 mins

Spreading the starter

Line a half sheet pan (18x13) with parchment paper or a clean baking mat. Spread the batter out to the edges of the pan in a smooth even layer.


Sprinkle Sesame seeds

Once done, sprinkle the sesame seeds evenly over the bread out starter. To scatter the seeds evenly, it is best to do so from a greater height so that it can spread over a bigger area.

30 mins

Bake crackers

Place the sheet pan in the middle of the preheated oven and bake for 30 minutes.

2 mins

Score the crackers

After 30 minutes remove the pan and use a pizza cutter to score the batter into cracker sized squares. Or you can skip this step and break the crackers when fully cooked.

30 mins

Bake again

Return the pan to the oven and continue baking for 30 more minutes.


Cool and store

Remove the baked crackers from the oven and allow them to cool completely before breaking them along the scored lines. Store them in an air tight container.


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