Simple easy cracker recipe you can use with or without sourdough discard.

I love a savory cracker with a good crunch and delicious flavors such as rosemary and sea salt.

When I first started to want to make some of my kids favorite foods that they insist I buy at the store each week, I decided to start with some basic crackers. At the time I did not have a sourdough starter, so you can make this recipe without the starter which I will explain below. This recipe I have perfected over time to become one of my families favorite cracker recipes. Pair it with a great chip or cracker dip and you will never want to buy store crackers again.

How to Use Sourdough Discard in Your Cracker Recipe

You have started a sourdough starter and now you have all this discard but you don’t want to waste it!

What is sourdough discard?

When you have a sourdough starter you are required to remove a portion of the starter every day then refed the starter. This extra is your discard. If you are new to all things sourdough, please check out my other post on All Thing Sourdough.

Okay so if you have discard you can use it in almost any recipe that requires flour and some sort of liquid. So for example if the recipes calls for 150 grams of flour and 100 grams of milk, and you want to use 50 grams of your discard (I would not use more than 100 grams in any recipe). You are going split the discard from the flour and a liquid such as milk. (See math below)

Here’s your sourdough math…

150 grams of flour – 25 grams of discard= 125 grams of flour now

100 grams of milk-25 grams of discard= 75 grams of milk

For this Simple Cracker Recipe

Here are the instructions for this recipe to make sourdough crackers

Instructions

Preheat oven to 500 degrees Fahrenheit.

Mix water, sourdough discard and oil together in a bowl.

In a separate bowl, whisk the flour, sugar, salt, and rosemary in a bowl.

Combine the wet and dry ingredients in a bowl.

Turn the dough out onto a parchment paper and roll the dough until it is 1/8th of an inch thick. Feel free to add a little more flour so that it does not stick while rolling out. You are going to want the thickness to be thin and uniform in thickness so that you don’t have some burning while others are having to bake longer.

Cut the dough into square using a knife or a pizza cutter. Brush with an egg wash and sprinkle some sea salt and rosemary if desired. Prick with a fork each square a few time so they don’t puff up.

Place into oven and immediately reduce heat to 425 degrees.

Bake 12-17 minutes but watch them. You want to cook them until golden brown but not burnt.

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