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Top down view of baked sourdough discard crackers

Sourdough Discard Crackers

  • Author: Kaity Farrell
  • Total Time: 8 hours 50 minutes
  • Yield: 48 crackers 1x
  • Diet: Vegan


Thin crispy crackers made with sourdough starter discard and bursting with flavor from fresh herbs.


  • 100g mature 100% hydration sourdough starter (sourdough discard)
  • 55 g or 1/4 cup extra virgin olive oil
  • 62g or 1/4 cup milk (plant-based or dairy)
  • 15g or 1 tablespoon honey (or maple syrup)
  • 5g or 1 teaspoon apple cider vinegar
  • 100g or 3/4 cup all purpose flour
  • 60g or 1/2 cup spelt or whole wheat flour
  • 8g or 1 tablespoon nutritional yeast
  • 6g or 1-1/2 teaspoon kosher salt
  • 1/2 cup loosely packed chopped fresh leafy herbs such as chives, dill or parsley or reduce amount to 2-3 tablespoons finely chopped strong flavored herbs such as rosemary, thyme or sage


  1. Measure wet ingredients into a mixing bowl and stir with a fork to combine.
  2. Add flours, salt, nutritional yeast and herbs to the mixture and knead into ball.
  3. Wrap tightly with plastic wrap and refrigerate for 8 hours or overnight or up to 24 hours before baking.
  4. Preheat oven to 350˚F and get four sheets of parchment paper and 2 half baking sheets ready.
  5. Divide dough in quarters and roll out one piece directly onto a sheet of parchment paper. Keep the other pieces of dough covered while you work. Roll the dough as thin as you can about 1/16-1/8" thick.
  6. Slide the dough and parchment onto a baking sheet and repeat with the second piece of dough.
  7. Bake the first 2 trays for about 15 minutes, rotating the trays half way through baking, at 350˚F, until they are golden brown. Keep a close on on them in the last few minutes as they can burn easily because they are so thin.
  8. Roll out the other 2 sections of dough while the first two sheets are baking.
  9. Transfer the cracker sheets to cooling racks and then bake the second batch on the baking sheets as before.
  10. The crackers should harden as they cool. Break them up in rustic pieces and store them in a airtight container for up to 1 week.


  • Feel free to swap or change up the flours in this recipe to all whole wheat or a mix of whole grains.
  • Add seeds or chopped nuts to the dough or press into the top when rolled out.
  • Prep Time: 20 minutes
  • Idle Time: 8 hours
  • Cook Time: 30 minutes
  • Category: Snack
  • Method: Baked
  • Cuisine: American

Keywords: sourdough, sourdough discard, sourdough starter, herbs, nutritional yeast, whole wheat flour, honey, olive oil, crackers