This sourdough starter discard crackers recipe makes a crispy cracker that’s a little salty, a tad spicy, a tiny bit tangy, and utterly addictive. Triangular in shape, they’re perfect for scooping up dips and they’re probably the easiest crackers you’ll ever make, so should inspire you to test out more sourdough starter discard recipes.
Our sourdough starter discard crackers recipe is so easy to make and the resulting cracker so flavoursome, crunchy and morish, and so perfectly matched with Middle Eastern dips such as hummus or muhammara, that it will make it hard to go back to a water cracker, savoury biscuit, corn chip, or potato crisp again.
This sourdough starter discard crackers recipe is next in our series on sourdough starter discard recipes that will use up any excess sourdough waste you have left after feeding your starter. If, like us, you’re still staying at home and quarantine cooking as you work through a long list of cooking projects, do peruse our other sourdough discard recipes for sourdough scallion pancakes and sourdough crumpets.
And if you haven’t started your sourdough adventures yet and are perhaps put off by the recent spate of posts claiming sourdough baking is too hard and too messy and more expensive than buying sourdough from a bakery, then see Terence’s post on how easy, cheap, and deeply satisfying sourdough baking is, along with his simple sourdough starter recipe and beginner’s guide to easy sourdough baking.
If you have been baking sourdough and wondering what to do with the sourdough starter discard, then please do try our sourdough starter discard crackers recipe below.
Sourdough Starter Discard Crackers Recipe – The Easiest Crispiest Crackers You’ll Ever Make
We experimented with several sourdough starter discard cracker recipes, which Terence tweaked to create this one, and it’s an absolute, um… cracker, as we say in Australia. This recipe is so easy that it doesn’t need any introductory notes at all, but we thought we’d explain why it’s a bit different to most sourdough crackers recipes you’ll spot on food sites.
A lot of the recipes for sourdough starter crackers use olive oil and butter in the dough. We gave the butter a miss and stuck with the olive oil – until we found the olive oil brushed on the crackers made them too browned while cooking. Butter is a bit silly because we’re making savoury crackers, not sweet biscuits.
Having cooked and eaten so much Cambodian food in recent months while we’ve been staying at home self-isolating – we’ve been making everything from Cambodian soups to Cambodian barbecue recipes – we’ve had cravings for food from the Middle East, so we decided to make some hummus (recipe on the link above) with the lonely neglected tin of chickpeas at the back of the wall of coconut milk cans.
We therefore decided to omit the inexplicably popular addition of dried herbs de Provence that seem to feature in every single sourdough discard crackers recipe published and instead opt for a simple combination of ingredients that would work well with hummus and other Middle Eastern dips such as muhammara and baba ganoush. We settled on coarse salt, cumin and sesame seeds – the key ingredient in making hummus – and it was a perfect flavour combination.
Some sourdough discard crackers recipes leave the long sheets of dough intact before baking and then break them up into crackers later on. We found that these baked sheets were very hard to split into crackers without ending up with a bunch of shards that were useless as vehicles for dips, as well as loads of even more useless crumbs.
Square crackers, while perfectly fine for cheese or charcuterie, made no sense if we were planning on using our sourdough starter discard crackers for dips, so we decided to go with a corn chip-style triangles. We found that making strips of dough that were 7cm wide were perfect for cutting into triangular-shaped crackers.
In terms of the thickness of our sourdough crackers, we did try something more akin to a water cracker, but we preferred a thinner cracker that’s almost like a pita crisp or corn chip. We recommend trying both and running with your own preference. If you only have a rolling pin, that’s fine, but we had more consistent results with our hand-cranked pasta machine.
If you want to do real volumes of these crackers, a Kitchen Aid mixer with the pasta roller and cutter attachment is the way to go. It bugs me that there’s no universal standard for dough thickness on pasta machines, but with this dough it should be thin enough to see through.
I’d like to be able to tell you that you can store them in an air-tight jar for a specific amount of time before they go stale. But our sourdough starter crackers were so good they’re already gone, as has the hummus. I’m going to have to guess at, say, a week. Let us know if your sourdough crackers actually last that long. I’m betting they don’t!
Sourdough Starter Discard Crackers Recipe
- 230 g sourdough starter discarded, unfed
- 110 g white bread flour
- 1/2 teaspoon sea salt
- 5 g white sesame seeds
- 5 g black sesame seeds
- 3 g cumin seeds
- 1 tbsp coarse salt such as kosher or sea salt for sprinkling on top
- Mix together all the ingredients except for the salt to form a dough.
- Once the dough is formed, give it a light knead until the surface of the dough is smooth. Wrap in clingfilm and refrigerate for at least 30 minutes.
- Preheat the oven to 180˚C. Line two baking sheets with parchment
- Once the dough has rested, divide into 4 equal pieces and begin shaping the first piece, keeping the others wrapped in the plastic to avoid the dough drying out. Using either a rolling pin or a pasta machine, roll out the dough to around 1mm thick. If you’re running this through the pasta machine, you might want to divide the dough in two. I like to have the width of the dough at 7cm wide.
- When the dough is the right thickness and width, line two baking sheets with parchment paper. Cut the dough into triangles – we are looking for a shape like corn chips.
- Place the dough pieces on the parchment paper and spritz the top of the dough with water. Grind or sprinkle salt on to the pieces. We like ours pretty salty.
- Place the trays in the oven and cook for 12 minutes, swapping and rotating the trays at the halfway point to get even baking.
- While this batch is baking, start the next batch.
- At the 12 minute mark check the crackers. If they are starting to go brown at the edges, you can take them out. If you want to push the brownness a little further you can bake them for a couple of minutes more – but watch them carefully – they can easily overcook.
- Remove from the oven and using a fish slice, transfer the crackers to a wire rack to cool.
- Serve with a nice homemade hummus.
- Leftover chips can be stored in an airtight container for up to 7 days.
Do let us know if you make this sourdough starter discard crackers recipe. We’d love to know how they turn out for you.