I HATE wasting any little bit of my sourdough starter so I’ve been trying creative ways of using it up every time I feed that hungry gal. These crackers were adapted from the King Flour Recipe but I’ve made this recipe more flexible so I can use all of what I’ve got to discard and nothing goes to waste. Best of all these crackers are perfect for cheese and dips or even great on their own as a snack so you’ll always have a use for them!

Prep 20 mins, Cook 20-25 mins Makes 40-80 crackers

Ingredients

At least 1/2 c. (115g) starter, use whatever you need to discard *My gluten free sourdough also works in this recipe.

1/2 c. to 1 1/2 c. (60g-180g) flour, I use plain or seeded

1/2 tsp salt

2-4 Tbsp olive oil + more for brushing

*water, if needed

2 Tbsp flavorings: Minced olives, sundried tomato paste, herbs or seeds

flaky sea salt

1/ Get 2 equal sized bowls. Place the starter in one bowl and pour flour into the other bowl till they look to be about the same amount volume wise (not weight). Mix the salt into the flour. In a bigger bowl, combine the starter, flour, olive oil and flavorings till a semi-firm dough forms. If it’s too firm, work in a little water, if it’s too soft, work in a little more flour. The dough should feel as firm as play dough, easy enough to roll out but not sticky at all. Add more olive oil if it feels sticky.

2/ Form dough into a tight ball, cover and refrigerate for 15 minutes. Preheat oven to 350f (180c). Divide dough in half. On 2 separate sheets of parchment paper, roll out each slab of dough till desired cracker thickness. Use a sharp knife or pizza cutter to cut desired cracker shapes and transfer entire sheets onto 2 baking sheet pans.

3/ Brush with oil, sprinkle with sea salt and bake for 20 minutes or till all crackers are golden brown. Some will be darker than others but you really want them all to be browned or they will be chewy instead of crunchy. Let cool completely before eating or storing. Will keep for several weeks in an airtight container.

Mixed seed crackers before going in the oven.

Olive Oil Sourdough Discard Crackers