How can a cracker be rustic? It’s because these crackers are broken after baking, for that crazy expensive store-bought sourdough cracker vibe. So if you’ve got some sourdough discard, from my easy Simple Sourdough Bread recipe I posted recently, you’ve got the makings for a terrific cracker. But you can easily make then all delicate and pretty too by cutting out shapes with a fancy cookie cutter. It’s all up to you and your cracker formality. Follow me with that leftover sourdough starter, and you won’t have to waste a drop.
With flour being at a premium right now, it’s waste not, want not! Make some yummers Rustic Sourdough Crackers with it! These crackers are flavored with olive oil and thyme which work well with the tanginess of the starter.
These crackers go really well with:
- your favorite cheese ball
- heck, just eat them as is, they’re loaded with flav
I always keep my ‘discard’ in a separate container in the fridge, that way it’s ready once you get the desired amount for crackers or other recipes. For more tips on maintaining your sourdough starter, check out the post, complete with video for your sourdough viewing pleasure.
If your really crackers for these crackers, you can check out some more ways to top your cracker. How many times can I say cracker in one paragraph?
What about that leftover sourdough?
I’m hoping to have more recipes for sourdough discard in the near future. Is that anything you’d be interested in? Let me know in the comments below. Until then, enjoy these rustic yummers, I sure do!
Oh, and before I forget. Don’t you forget that I’m teaching one-on-one online cooking classes. They are really fun, and a great way to learn some new skills during this crazy-ass time we live in! Join me, won’t you! For info in the link.Print
Homemade crackers made using sourdough discard, genius, right! Who needs those expensive crackers anyway.
- 1 cup (200g) sourdough starter
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (60g) whole wheat flour
- 1 teaspoon sugar
- 3 tablespoons (32g) extra virgin olive oil
- 1 teaspoon dried thyme (or dried herb of choice, rosemary would be nice as well)
- 1 teaspoon kosher salt *
- Maldon sea salt , for topping (optional**)
- In a bowl, combine the sourdough starter with flours, sugar, olive oil, herbs, and kosher salt . Mix to combine, kneading until the dough comes together in a smooth ball.
- Return the dough to the bowl (oiled), cover with a towel, and let rest for at 30 minutes or cover with plastic wrap and refrigerate until ready to roll, for up to 24 hours.
- Preheat oven to 350 degrees. Line two rimmed baking sheets (or cookie sheets) with parchment paper or a silicone baking mat.
- Cut dough in half; cover one half back with a towel so it won’t dry out. Cut the other dough into 4 smaller pieces.
- Roll out each piece into a long rectangle, this does not, and should not look perfect. Using a rolling pin on a lightly floured surface, roll each piece of dough as thin as you possibly can. (Or fancy it up and roll and cut out with a 2-inch cookie cutter, or slice squares with a pizza cutter, it’s up to you)
- Lay out two rolled out pieces of dough (or cut-outs) side by side (not overlapping) on each rimmed baking sheet .
- Spritz or brush lightly with water; sprinkle with Maldon salt, if using. Or make a salt wash** for the crackers with sea salt and warm water, gently brush on the crackers.
- Bake for 12 to 15 minutes or until lightly golden brown and crispy, rotate the pans half-way through baking, for an even golden color.
- Transfer crackers to a cooling rack. Repeat with remaining dough.
- Crackers should keep in an airtight container at room temperature for up to one week. I wouldn’t recommend freezing the crackers, but you could freeze the dough. Wrap it tightly in plastic wrap, and label it.
Keywords: rustic sourdough crackers, homemade sourdough crackers, crackers made with sourdough starter, homemade crackers, salty homemade crackers, crackers with olive oil and thyme