Fresh-Milled Sourdough Discard Crackers
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.
Prep: 15 min
Bake: 25 min
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
Mix discard, flour, oil, salt, and herbs into a stiff dough.
- 2
Rest 30 min to relax gluten.
- 3
Roll on parchment paper, 1-2 mm thick.
- 4
Brush with water, sprinkle seeds and flaky salt, press lightly.
- 5
Score with a pizza cutter into 2-inch squares.
- 6
Bake at 325°F for 22-28 min until deep golden.
- 7
Cool fully on parchment — they crisp as they cool.
new to fresh-milled flour? start here — hydration, gluten development, and grain choice tips that make this recipe work.
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