Herb Sourdough Crackers (How to Use Sourdough Starter Discard)
Instead of wasting your discarded sourdough starter, come learn how to make herb whole wheat sourdough crackers. They're crispy, savory, and delicious - perfect for holidays, parties, or just as a healthy snack. We love to pack ours full of fresh herbs from the garden, but dried herbs can be used instead too.
1/2 CupUnbleached bread flour or white all-purpose flour
1CupSourdough starter* (see notes below)
1/4CupFresh herbs of choice, e.g. rosemary, sage, thyme, oregano(Or 2 tbsp dried)
Olive oil for brushing
1/4TspOptional: garlic powder
In a mixing bowl, thoroughly combine the sourdough starter, flour, chopped herbs, salt, and coconut oil.
Divide the large dough ball into two equal sized balls.
Next shape and squish each dough ball into a patty like rectangular shape until the dough thickness is about a half inch.
Place the rectangular dough patties on their own plates and cover with plastic wrap or parchment paper. Place in the refrigerator for at least 30 minutes or up to a couple hours.
Preheat the oven to 350 degrees Fahrenheit.
Place the patties of dough each on their own piece of floured parchment paper and roll out with a floured rolling pin until dough is nice and thin, about 1/16th of an inch thick.
Lightly brush the dough with extra virgin olive oil, and lightly sprinkle salt over the top.
Cut the dough using a pasta/pastry cutter (or pizza wheel) into 1 to 2 inch squares. Next, use a fork to poke each cracker square several times.
Place the parchment paper and the cracker squares on a baking sheet and place in the oven for 20 to 25 minutes.
Rotate the baking sheets halfway through to help the crackers bake evenly.
Once finished baking, quickly remove the crackers to a cooling rack.
Once cool, enjoy the crackers immediately or store them in an airtight container to enjoy later.
* You can use the starter at peak activity (recently fed, as you would add it to bread) for a more fluffy cracker. Or, you can use older "hungry" discarded starter that hasn't been fed in a while, for a more sour-tasting cracker.