Snacks 🤖 AI Generated

Sourdough Discard Crackers: Crispy Zero-Waste Snack

Transform your sourdough starter discard into addictively crispy, umami-packed crackers in under an hour. This Fat Switch version swaps butter for olive oil spray, cutting 38% of calories while delivering restaurant-quality crunch and flavor that'll make you stop throwing away starter.

20m

Prep Time

25m

Cook Time

Servings

295

Calories

22g

Protein

🛒 Ingredients

✓ 1 cup active sourdough discard (unfed, room temperature)
✓ 3/4 cup all-purpose flour
✓ 2 tbsp whole wheat flour
✓ 1/2 tsp fine sea salt
✓ 1/4 tsp black pepper
✓ 1/4 tsp garlic powder
✓ 2 tsp extra-virgin olive oil (in spray bottle)
✓ 1/2 tbsp fleur de sel (finishing)
✓ 1 tbsp nutritional yeast
✓ 1/2 tsp dried rosemary or za'atar (optional)

👨‍🍳 Instructions

1. Combine Wet & Dry Base: In a medium bowl, whisk together sourdough discard, all-purpose flour, whole wheat flour, fine sea salt, black pepper, and garlic powder until a shaggy dough forms. No kneading required—sourdough cultures already did the work.

2. Rest the Dough: Cover bowl with plastic wrap and let sit for 10 minutes. This hydration rest makes rolling easier and develops flavor without extra fermentation time.

3. Prepare Baking Surface: Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper. Lightly dust each with flour to prevent sticking.

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4. Roll Thin & Even: Divide dough in half. Between two parchment sheets, roll each portion to 1/16-inch thickness using a rolling pin—thin crackers crisp better. Aim for even coverage; uneven spots will burn.

5. Score & Season: Using a pizza cutter or sharp knife, score dough into 2-inch squares (don't cut all the way through—just score for breaking later). Lightly mist with olive oil spray, then sprinkle fleur de sel, nutritional yeast, and rosemary evenly across both sheets.

6. Bake Until Golden: Bake for 12–15 minutes, rotating sheets halfway through, until edges are deep golden brown and centers are just set. Watch closely in minutes 12–13; sourdough darkens fast due to natural sugars from fermentation.

7. Cool & Crisp Up: Remove from oven and let cool on baking sheets for 5 minutes. Transfer to a wire rack for 10 minutes—residual heat completes crisping. They'll continue hardening as they cool; don't worry if soft initially.

8. Break & Store: Once fully cooled, break scored crackers into pieces along the score lines. Store in an airtight container with a silica packet for up to 5 days, or freeze for 3 weeks.

📊 Nutrition per Serving

Calories295 kcal

Protein22g

Carbohydrates62g

Fat6g

🏷️ Tags

#zero-waste sourdough recipes#homemade crackers low-fat#sourdough starter discard uses

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