High proteinQuick
Sourdough Discard Crackers
Crackers from leftover sourdough in a homemade version, easy to prepare, and delicious. An excellent solution for those who bake with sourdough starter and don't want to throw away the leftovers, but between us - it's much tastier than anything you'll make with sourdough starter. They are highly addictive and everyone will ask you to make them, I promise!
Jump straight to what you need
Nutrition values for the whole recipe
Calories
279 cal
Protein
8.5 g
Carbs
44.2 g
Fat
7.8 g
Fiber
5.8 g
Difficulty
Easy
Prep time
10 min
Cook time
1 hr 30 min
Servings
4 servings
Ingredients
Check off ingredients while shopping or cooking.
Scale
100 g of leftover sourdough (can be replaced with 50 g of flour and 50 g of water)
65 g of water
2 g of salt
1 g of garlic
3 g of sesame
2 g of sunflower seeds
7 g of flaxseed
6 g of chia
Method
Check off steps while cooking so you keep the flow.
Mix the sourdough starter and water until completely uniform
Add the rest of the ingredients and mix well
Let the batter stand for 1-2 hours for the chia to absorb the water
Spread it on a baking sheet (preferably nonstick) to the desired thickness
Dry in the oven at 130°C with top and bottom heat (conventional), with the oven door half open (you can put a wooden spoon in the door to release steam)
Dry for 1-2 hours until golden and detaches easily from the baking paper (it is preferable to wait a few minutes after removing from the oven)
Small tips that make a difference
- Cool completely on a rack; the crispness only arrives after cooling.
Frequently asked questions
- Can I make these without sourdough starter?
- Yes. Replace the starter with equal parts flour and water, and the result will be just as crisp with a milder flavour.
- How long do the crackers keep?
- They stay crisp for weeks in an airtight container at room temperature. If they soften, return them to the oven for a few minutes.
- Can I change the seasoning?
- Absolutely. Sesame, zaatar, smoked paprika or sunflower seeds all work well - scatter them on before baking and press in lightly.
Keep browsing this mood
A few strong ways to stay in the same lane without starting a new search from scratch.
Watch how it's made
Guides that help with this recipe
The background behind the techniques in this recipe — for when you want to understand why it works, not just follow the steps.
More recipes you may like
A few more recipes in the same direction, worth a look before you move on.
- High proteinBaking
- Low calorieGluten free
