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Whole Grain Sourdough Crackers

Everyone can benefit from recipes to use up your sourdough starter discard like our delicious Sourdough Pancakes. These Whole Grain Sourdough Crackers are another perfect way to use discard you've saved up throughout the week. 

Sourdough Crackers
100g sourdough starter
60g - 80g Flourist Whole Grain Red Spring Wheat Flour
25g olive oil or room temperature butter (plus more olive oil for topping)
3g dried herbs
1/2 tsp salt (plus more for topping)

Combine all of the ingredients in a bowl and mix to combine. The dough should be nice and soft. The flour amount will depend on how liquid or how thick your sourdough starter is. Begin with 60g and add more if required. 

Knead a few times and then cover with cling wrap and let sit for at least 4 hours and up to 8.

After the rest, preheat the oven to 350°F. Roll the dough until it is nice and thin (about 3mm) and cut into desired shapes. Transfer to parchment-lined sheet trays and brush with olive oil and sprinkle with salt.

Bake for about 10 minutes (depending on the shape and size of the cracker). Crackers should be nice and golden on the edges. Remove from the oven and let cool.  



I make these all the time and run the dough through my pasta attachment on my KitchenAid. They come out perfect every time.


An update after reading some of the other comments – I roll out the dough on parchment, cut into squares or diamonds with a pizza wheel, and transfer the parchment to my baking sheets. No need to separate, as they’ll separate as they bake. No muss, no fuss! And I always make a double batch. Today’s are topped with coarse salt & pepper


We do a simpler version, with just the discard, olive oil and zatar herb mix , with extra sesame seeds. No rise, and quick to bake – just spread very thin. They are literally addictive.


Honestly, I’d keep my starter going just to make these crackers! I’ll never buy wheat thins again…😋


That’s a great tip, Chris — thanks!

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