This is the recipe that makes keeping a starter genuinely sustainable for a busy household. Every feeding’s discard becomes something instead of getting thrown out. Roll it as thin as possible for the best texture.
Turn sourdough discard into crisp, seasoned crackers, costs pennies and stores two weeks.
Ingredients
Method
- Mix into a dough.
- Roll parchment-thin on a sheet of baking parchment.
- Score into cracker-sized pieces and sprinkle with flaky salt.
- Bake at 350F (175C) for 15-20 minutes until crisp and golden.
- Store airtight for up to two weeks.
Video
These crackers solve the guilt of pouring discard down the drain every time you feed your starter. They take about five minutes of hands-on effort, use ingredients you already have, and turn out crisp enough to serve with cheese or soup without anyone guessing they started as scrap. Keep a batch in an airtight container and you will reach for it before store-bought crackers every time.