No Waste Sourdough Crackers (Only 5 Ingredients)

Sourdough crackers are by far my favorite way to use up sourdough starter discard! I took a sourdough baking class a few months ago, and have been baking sourdough bread every few weeks since.

I hate wasting sourdough starter discard, so I’ve used it to make pancakes, pizza crust, biscuits, and these sourdough crackers.

They’re flavorful, yet not too tangy and make a perfect snack or charcuterie board addition.

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Tools Used

Sourdough Crackers Ingredient List

• 1 cup flour (wheat or all purpose works well)
• 1 cup (about 245 grams) unfed sourdough starter
• 2 Tablespoons Herbes De Provence seasoning blend
• 1/4 cup melted butter
• 1/2 teaspoon sea salt for sprinkling on top (optional)

Sourdough Starter Notes

Sourdough starter is difficult to master. I read hundreds of recipes and how-to-blogs and still failed each time I tried to make my own starter from scratch.

Luckily, the workshop I took with Sourdough Nashville sent us home with our own sourdough starter (from a five year old batch).

There are other options as well:

• Ask a baker friend for a few tablespoons of their starter. (That’s all it takes, and you’ll have sourdough starter for life!)
• Check out local bakeries in your area. They sometimes sell their sourdough starter.
• Buy it online! (It comes in dehydrated form and once activated, can be used over and over! There are many options, but I’ve seen this one recommended often.)

Herbes De Provence Notes

Herbes De Provence is a dried spice blend originating from the Provence region of southeastern France. The famous blend includes:

• rosemary
• thyme
• oregano
• savory
• marjoram
• lavender (optional)

It’s a versatile spice blend used on grilled dishes, in soups and stews, and in crackers and breads. I love to mix it with a high quality olive oil as a dip for bread as well!

Tips for Perfect Sourdough Crackers Everytime

If I can master sourdough crackers, anyone can. There’s no exact science involved, but I’ve learned a few things after the gajillion crackers I’ve baked.

• Many recipes suggest weighing the ingredients, but I find precise measurements aren’t needed. Not everyone owns a kitchen scale.
• Substitute other flours if needed. Be sure and note recommended ratios, since not all flour can be substituted on a 1:1 basis.
• Olive oil can be used in a 1:1 ratio instead of butter.
• Any mix of herbs will do. Rosemary and thyme are an easy alternative for Herbes De Provence. Add extra salt for flavor if needed.
• Experiment with other flavor combinations! Maple, brown sugar and cinnamon or a cheese blend would be delicious!
• Bake directly on a greased pan for the crispiest results, but a Silpat baking mat will work well too.

Step by Step Instructions

1. Mix flour, sourdough starter, herb mix, and melted butter together.

2. Form into a smooth, cohesive ball of dough. It shouldn’t be too sticky.

3. Split dough in half and shape into two rectangular pieces. Refrigerate for about 30 minutes to allow dough to harden.

If baking both pieces, have two baking sheets handy or plan for extra time to bake both. The unbaked dough will last in the fridge for a few days in a tightly sealed container, or can be frozen for future use.

You’re going to wish you had baked them both, though!

4. Heat oven to 350 degrees Fahrenheit.

Roll out each dough piece with a rolling pin (or an empty wine bottle will work well too). It should be very thin, about 1/16 inch thick. Edges don’t need to be exactly perfect.

I roll mine out on a piece of wax paper, but parchment paper also works.

NOTE: Wax paper cannot be used in oven because it melts, but parchment paper can.

5. Transfer dough to a lightly oiled baking sheet. Parchment paper with dough can also be transferred directly to baking sheet.

Cut sourdough crackers into equal portions using a pizza cutter or knife. (I like them about 1 inch by 1 inch or slightly larger).

Prick with a fork and sprinkle with sea salt.

6. Bake for about 25 minutes, turning the pan halfway to ensure all sides are baked evenly. Crackers will be golden brown in color when baked through.

7. Let cool before transferring to an airtight container.

How to Store Sourdough Crackers

This recipe bakes two batches of crackers. I usually make them both at the same time, but you can also freeze half of the dough for later.

Once cooled, transfer to an airtight container. Larger mason jars are prefect or glass containers. I recently upgraded some of my cracked, plastic storage containers to this Pyrex meal prep storage set. I love that they’re made in the USA!

They can last in the pantry for a week, or in the freezer for up to 3 months.

Don’t forget to pin the recipe for later!

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Want more zero waste recipes?

• 60+ Sourdough Starter Discard Recipes
• Zero Cinnamon Apple Waste Chickpea Cookies
• How to Make Chicken Bone Broth from Scratch
• Simple Sausage and Kale Tortilla Pizza

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