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5 Ingredient No Waste Sourdough Crackers

sourdough crackers with herbes de provence

Save sourdough starter discard for this tasty, zero waste sourdough cracker recipe. Only 5 simple ingredients and features Herbes de Provence seasoning!

  • Author: Erin Hendrickson, RDN
  • Prep Time: 5 minutes + 30 minutes rest time
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 20 (1 ounce servings) or 100 crackers 1x
  • Category: Sourdough Discard

Ingredients

Scale
  • 1 cup all-purpose or whole wheat flour (approximately 115 grams)
  • 1 cup unfed sourdough starter discard (about 245 grams)
  • 1/4 cup (4 Tablespoons) melted unsalted butter
  • 2 Tablespoons Herbes de Provence seasoning
  • 1 teaspoon coarse sea salt for sprinkling on top (optional)

Instructions

  1. Mix flour, sourdough starter, herb mix, and melted butter together.
  2. Form into a smooth, cohesive ball of dough. It won’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.
  4. Heat oven to 350 degrees.
  5. Roll out each dough piece to about 1/16 inch thick. Use wax paper or parchment paper so dough doesn’t stick. 
  6. Transfer dough to a lightly oiled baking dish. Cut sourdough crackers into equal portions using a pizza cutter.
  7. Prick each square with a fork and sprinkle with sea salt.
  8. Bake for about 25 minutes until golden brown, turning the pan halfway to ensure all sides are baked evenly.
  9. Let cool before transferring to an airtight container.

Notes

  • Recipe makes 2 balls of dough. It’s best to have two baking sheets on hand or freeze one ball for later.
  • If Herbes de Provence is unavailable, a mix of thyme, rosemary, fennel seed, and salt is a good alternative.
  • Crackers can be baked directly on baking dish, or on parchment paper or silicone baking mat.
  • Store in an airtight container in the pantry for up to a week or 3 months in the freezer.

Nutrition

Keywords: Sourdough crackers