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Sourdough Crackers

Making sourdough crackers is so incredibly easy, and they are so delicious that I would argue that it's worth keeping a starter JUST for crackers, even if you're not a bread baker! I first discovered how to make these while looking for things I could do with my discard on days when I wasn't baking bread, but quickly realized we'd need to keep an extra jar of starter going just for crackers because my family loves them so much. Not only that, but the prices of crackers at the store lately are insane! We stopped buying crackers years ago because it's just not worth the cost and it's difficult to find options that are non-gmo and organic. Plus, thanks to the fermentation process of sourdough, it is low on the glycemic index, easier to digest, and low in phytate, which means the bioavailability of minerals, amino acids, and protein are not inhibited like they are with yeasted wheat breads.

The possibilities for flavors and toppings are pretty much endless - my kids love cheese crackers, especially spicy ones using pepperjack or habanero cheddar. I adore cheese crackers but also love rosemary + sea salt, lavender, cracked pepper, and "everything bagel" versions.

The process here is so simple, it doesn't really need a recipe, just:

  • Combine 1 cup of sourdough starter discard with 2 Tablespoons oil or butter, then add cheese or herbs and mix. If your starter is really thick you can add a little water. It should be similar to a thin pancake batter consistency.

  • Spread this mixture as thin as possible on a parchment-paper-lined baking tray.

  • Sprinkle with salt and pop in a 325F oven.

  • After 10 minutes you can score the crackers with a knife or pizza cutter if desired.

  • Continue baking for about 30-40 more minutes until the crackers are starting to brown. Remove from oven, cool, and crack apart.

Tip: The thinner you can spread the crackers on the parchment the better! You should be able to almost see the parchment paper through the cracker mixture.


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