Sourdough Crackers

This started out as an attempt to do something with the sourdough discard that I generate as I feed my starter. We tried frying the starter outright (gross), we tried frying it with onions and some herbs (also gross), but then found these crackers: King Aurthur's Sourdough Crackers.

After a bit of fiddling, and missing a few ingredients a few times, I think I've come up with a bit of a better take on them. This is what I make when I've got discard.


3 baking sheets. Optional, really..


  • 1 cup white flour
  • 1/2 teaspoon sea salt
  • 1 cup discard sourdough starter 1
  • 57g (or around 1/4 cup) unsalted butter, room temperature 2
  • 2 tablespoons dried herbs of your choice, we prefer basil or italian seasoning
  • oil, for pan lubrication
  • olive oil, for brushing
  • coarse salt for sprinkling on top


  1. Mix together the flour, salt, sourdough starter, butter and herbs to make a smooth (not sticky), cohesive dough. Try to NOT add too much extra flour here if at all possible.
  2. Divide the dough in 3, assuming you have 3 pans. If you only have 2 (or 1), divide in 2 instead. You are trying to spread as much dough out over as much surface as you've got, and I find you can make them a bit thinner by using 3 pans. Shape into a small rectangular .. puck? log?.. cover with plastic wrap, and put it in the fridge. I've also put the dough portions in tupperwares, and put them in the fridge. Whatever works for you - just chill the dough.
  3. Preheat the oven to 350f.
  4. Oil your baking sheets. I usually use about 1tbsp of vegitable oil per pan, then spread it around with a pastry brush.
  5. Flour a work surface, a rolling pin, and the dough. You'll need extra flour as you go, so keep some handy.
  6. Roll one chunk of dough out as thin as you can reasonably make it, while still making sure it can fit on the pan. It won't have straight edges, but that's fine.
  7. Carefully transfer the dough to one baking sheet, and repeat with as many baking sheets as you have.
  8. Get a fork, and dock (stabby-stabby) the sheets of dough on the baking sheets. You're trying to put little holes in it to let the steam out.
  9. Coat the top with olive oil, and spread it around.
  10. With a pizza cutter, cut into cracker shapes of your liking.
  11. Liberally sprinkle with salt.
  12. Put the baking sheets in the oven, and cook for about 7 minutes. Move the pans between shelves (I move all the pans "up" a shelf, bringing the one on the top shelf to the bottom). Repeat this 2 more times; the total bake time should be ~20 minutes.
  13. Keep baking until the crackers are lightly brown and delicious.

These can supposedly keep for about a week in an airtight container, but they basically only last 2 days in my house.

  1. The older the better, as long as it's not molding. I find that 2-3 days unfed gives a nice flavor to the finished cracker. ↩︎

  2. Yes, this is a weight, and the rest of the measurements are a volume. I hate measuring volumes of butter, so weight it is. ↩︎