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Just Fresh Milled
Recipe
crackers
beginner

Fresh-Milled Sourdough Discard Crackers

Written by Updated Kitchen-tested by Danielle on a Mockmill 100 Stone Grain Mill, .

Prep

15 min

Bake

25 min

Total time

40 min

A pile of thin, irregular whole grain sourdough discard crackers scattered with coarse sea salt, beside a ramekin of herbed cheese.

A 40-minute cracker recipe combining 200 g sourdough discard with fresh-milled flour, olive oil, herbs, and seeds, rolled thin and baked at 350°F until crisp.

Key Takeaways

  • Roll dough as thin as possible — 1-2 mm for shatter-crisp crackers
  • Score before baking so they break cleanly along lines
  • Bake low and slow (325°F) for even browning
  • Seeds and herbs go on top before baking for maximum flavor
  • Stores 2 weeks in an airtight container

About this recipe

Thin, crispy seeded crackers made from sourdough discard and freshly milled flour — perfect for cheese boards and lunchbox snacks.

Ingredients

  • Sourdough discard200 g
  • Freshly milled hard white or red wheat120 g (1 cup)
  • Olive oil40 g
  • Salt4 g
  • Dried rosemary or thyme1 tsp
  • Seeds (sesame, poppy, flax)30 g
  • Flaky salt for topto taste

Instructions

  1. 1

    Mix discard, flour, oil, salt, and herbs into a stiff dough.

  2. 2

    Rest 30 min to relax gluten.

  3. 3

    Roll on parchment paper, 1-2 mm thick.

  4. 4

    Brush with water, sprinkle seeds and flaky salt, press lightly.

  5. 5

    Score with a pizza cutter into 2-inch squares.

  6. 6

    Bake at 325°F for 22-28 min until deep golden.

  7. 7

    Cool fully on parchment — they crisp as they cool.

fresh flour baking guide for beginners — hydration, gluten development, and grain choice tips that make this recipe work.

Learn about this grain: Hard White Wheat guide — flavor, milling notes, baking tips, and four in-depth guides on hydration, storage, and common mistakes. Or browse more Hard White Wheat recipes.

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Frequently Asked Questions

Rolled too thick or underbaked. Aim for 1-2 mm and bake until deep golden — they will crisp on cooling.

Yes — fed or unfed, any age. Older discard adds more tang.

Airtight container at room temp for 2 weeks. Re-crisp at 300°F for 3 min if needed.

Yes — swap herbs for cinnamon and use honey instead of salt. Top with sugar.