If you are looking for an easy way to use up some of your “old” sourdough starter, look no further than this sourdough crackers recipe! It is one of my favorite ways to use up the discarded starter from refreshing. In fact, I love it so much that this past weekend I pulled the starter out of the fridge to refresh it. All so I could get some old starter to make these sourdough crackers 🙂
If you don’t have a sourdough starter, just divide the amount of starter used in this recipe in half, and substitute that amount each of flour and water. You should end up with a similar dough consistency. Of course, you will be missing out on some major flavor that the starter provides! So a better option here is to read my post on sourdough starter to get your own underway!
You can make this sourdough crackers recipe with any number of flavors added in, but this seeded version I give here is my favorite one so far. The notes in the recipe give a few other flavor ideas too. Try a few out and see which one is your favorite!
Because I don’t refresh my starter very often, I still discard the first split when I refresh. After that, I check the smell of the starter next time I go to refresh. If it does not have a strong alcohol smell, I will use it in recipes like this one. Of course, if you are keeping your starter out and feeding regularly every 12 hours, you could just save the discard in the fridge until you’ve accumulated enough to use. I’ve found that the discarded starter can be held in the fridge for 2-3 days before using, if need be. Again, if saving, just watch out for that alcohol accumulation and strong smell.
Additions to the starter
The olive oil in this recipe gives the dough a tenderness, and adds just a touch of richness to the sourdough crackers. You could substitute in any fat of your choice. For the salt, you can add it to the dough like I do here. Or if you prefer, you can use a larger crystal salt like kosher, and sprinkle it on top of the crackers after you roll them out. This would give a nice salty edge, if you like that.
Your imagination is really the limit here! If you don’t like whole wheat, use all purpose white flour. For thin and crispy crackers, roll the dough out really thin and bake until nicely browned. If you prefer a cracker with just a little give, don’t bake as long. Or if you like your crackers thicker but still crunchy… don’t roll the dough out as thin, and bake it well. Play around with the variables, and see what you like the best. If you are keeping a sourdough starter around, then you should have plenty of discard starter. Experiment with it and perfect your own sourdough cracker recipe. My goal here is just to give you some tools to use. Enjoy the process!
One last pointer – if you don’t know what a “dough docker” is, or have never used one – they are great! You use it to roll across the dough once it is in its final shape. It puts little indents/tiny holes into the dough to help minimize air bubbles while baking. I use one instead of a fork. It’s great for making pie crusts, and any other type of dough (like these sourdough crackers), where I don’t want a lot of air bubbles introduced during baking. Click here for a link to the one I use.
Freeze it for later
You can also make a big batch of this cracker down and freeze it to bake later – I do this all the time when I have extra starter left over from a baking session. I have found that ~200g of dough is about right to roll out for one cookie sheet. So, I freeze that size dough ball, wrapped in saran. The froze dough will last for up to 6 months (and maybe longer). Give it 24 hours to thaw in the fridge, or even less on the counter, and you can roll out and bake fresh crackers with less than 5 minutes of your time, and about 45 minutes in the oven!