Zero waste baking just got way more delicious. If you’re like me and always have a jar of bubbly sourdough discard in the fridge, these Sourdough Discard Crackers are about to become your new favorite habit. Thin, crispy, ridiculously snackable, and packed with that signature tangy sourdough flavor. They’re basically gourmet crackers you can make with stuff you were probably going to throw away.
I started making these during one of my starter-strengthening phases, as in feeding the starter every day to make it stronger, rather than just before baking bread, like I normally would. With each day’s feeding, I discarded a good bit. It was accumulating fast, and I refused to waste perfectly good discard, so I had to come up with a quick, easy way to use it up with regularity. These crackers are so easy to make, addictive and an excellently efficient use for copious amounts of discard. They’re endlessly customizable (try: cheddar cheese, everything bagel seasoning, Parmesan and garlic), and they disappear stupidly fast. Way better than anything from a box, and with only a few simple, clean ingredients.
I’ve gotten into a nice rhythm of making these on bread-making days after feeding my starter and waiting for it to peak. I set aside a portion of discard, mix up a batch, bake and store them. They usually finish by the end of that same day. Safe to say, we’re hooked. These crackers hit that perfect spot between sturdy enough for dipping and delicate enough to shatter in the best way. Plus, they’re a fantastic way to use up discard without baking another loaf of bread or dumping the good stuff in the bin. Win-win
