(Made with either active starter or sourdough discard — your choice!)
There’s something wildly satisfying about pulling a tray of these crunchy, rustic, can’t-stop-eating-them crackers out of the oven. They feel like a little kitchen alchemy… or at least like the kind of frontier-level homemaking my grandmother would’ve mastered—minus the part where she had to haul water uphill both ways. These crackers are the delicious love child of “I don’t waste food” and “I deserve a snack that makes me feel like I live in a cabin with excellent lighting.” And honestly? They deliver. One bowl, one pan, and suddenly you’re the person who casually makes artisanal crackers on a weekday afternoon. No big deal.
What’s even better? These crackers work beautifully with either active sourdough starter or sourdough discard. If your starter is bubbly and fed, great — it’ll give you a slightly lighter, airier cracker with tiny blistered bubbles. But if you’re staring at a jar of sleepy discard and wondering what to do with it, this is your moment. Discard gives these crackers a deeper tang, a richer flavor, and that perfectly snappy texture that makes you say, “Okay fine, I’ll have just one more.” Either version mixes up the same way — the only difference is the attitude your starter brings to the party.
The magic starts when you mix the starter (active or discard — no judgment) with good olive oil, a handful of flour, herbs, and/or a sprinkle of sea salt. In seconds you have a silky dough that practically rolls itself. And once it’s spread thin on a sheet of parchment, it bakes into a mosaic of beautifully imperfect pieces, each with its own personality: “I’m the salty one,” “I’m the extra crispy one,” “I’m the one shaped like Nebraska.” These little golden beauties make any snack moment better — even if your only guests are you, your 9-year-old, and a wedge of cheddar.
And then there’s the smell — warm olive oil, herbs, and that whisper of sourdough tang drifting through the kitchen, whether your starter was bubbling with ambition or half-asleep in the fridge. It’s cozy in that home-is-my-favorite-place kind of way. These crackers pair effortlessly with dips, soups, cheese boards, or late-night pantry raids. And once you make a batch, you’ll start keeping discard on purpose… which is really just starter-speak for “I plan to make these again.”
Ingredient Swap Guide
| Ingredient | Active Starter Version | Sourdough Discard Version |
|---|---|---|
| Starter | 1 cup active starter | 1 cup sourdough discard |
| Flour | ¾–1 cup (as needed) | ¾–1 cup (as needed) |
| Olive Oil | 2–3 tbsp | 2–3 tbsp |
| Salt | ½ tsp | ½ tsp |
| Herbs/Seasonings | Optional | Optional |
Note: The amounts stay the same — discard simply gives a slightly tangier, more rustic flavor.
• Optional: 1–2 tsp dried herbs (rosemary, thyme, oregano) or a sprinkle of garlic powder
• Optional topping: flaky salt, sesame seeds, poppy seeds, or everything bagel seasoning
Step-by-Step Comparison
1. Mix the Dough
Active Starter:
Mix starter, flour, oil, salt, and herbs. Dough will be soft and slightly elastic thanks to the active fermentation.
Discard:
Mix discard, flour, oil, salt, and herbs. Dough may feel a touch softer or wetter — add 1–2 tbsp flour if needed.
2. Roll It Out
Same for both versions:
Roll the dough on parchment as thin as possible. Thinner = crispier.
3. Slice + Season
Brush with olive oil and sprinkle with flaky salt, cracked pepper, or herbs.
Both versions get cut into whatever shapes you like.
4. Bake
Both versions bake at:
350°F for 18–25 minutes,
depending on thickness and your oven’s personality.
Thin spots brown first, so keep an eye on them.
🌾 Flavor & Texture Differences
Active Starter:
- Slightly lighter and airier
- Milder flavor
- Tiny bubbles may form while baking
Discard:
- Crispier, snappier texture
- Deeper tang and more umami
- Beautifully rustic (my favorite version)
5. Store
Cool completely and store in an airtight container for up to a week — though they rarely last more than a day.
Which One Should You Use?
If you want a thin, crisp, salty, herby cracker, discard wins every time.
If you happen to have active starter ready to go, you can absolutely use it — just know the flavor is a touch milder.
Either way, you get a tray of golden, crunchy crackers that disappear faster than you expect.
These crackers might sound a little extra, but they’re also shockingly simple and endlessly customizable — perfect for anyone looking for simple sourdough recipes, no-waste sourdough recipes, or just a cozy homemade snack. If you give them a try, I’d love to hear what you think. Leave a rating, drop a comment, or tag me on Instagram so I can cheer you on from my flour-dusted corner of the internet. And while you’re there, hit follow — there’s plenty more cozy homemade snacks, herbal goodness, and rustic kitchen magic coming your way.
<3 Jeanne
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