The Starter Jar

The Best Sourdough Discard Crackers Crispy, herby, and impossibly easy. These crackers are the reason you'll never throw away discard again. Why sourdough discard crackers are a game changer: minimal effort — no kneading, rising time, or special equipment; endless customization with herbs, spices, cheeses, or sweetness; fantastic flavor from the tangy discard; reduces waste. Recipe: 1 cup (225g) sourdough discard (fed or unfed, straight from the fridge is fine), 1/4 cup (60ml) olive oil, 1/2 teaspoon salt, 1/4 teaspoon garlic powder (optional), 1/4 teaspoon dried herbs such as rosemary thyme or oregano (optional), flaky sea salt for sprinkling (optional). Method: whisk all together; optional 30-minute rest for more tang; preheat to 350°F (175°C); roll between parchment as thinly as possible about 1/16 inch; score into cracker shapes; bake 15–20 minutes until golden brown and crisp; cool completely before breaking apart. Variations: Cheesy (add 1/4 cup Parmesan, cheddar, or Gruyere), Spicy (red pepper flakes or hot sauce), Sweet (1 tablespoon sugar or honey plus cinnamon — good with fruit and cheese), Seeded (sesame, poppy, or sunflower seeds on top). Store in airtight container at room temperature up to one week. Discard Recipes sourdough discard, crackers, discard recipe, easy baking, sourdough snacks, zero waste