These sourdough discard “cheese” crackers are so simple and quick, and are sure to satisfy even your toddlers taste buds!
If you have taken the leap into the world of sourdough, then you know you need to find ways to use up that discard after feeding your starter. It really is a blessing and a curse.
Cooking from scratch takes thought and planning. But once you realize how much you can do with sourdough, the recipe possibilities are endless and it opens up a whole new world.
With the cost of EVERYTHING going up these days, and my son’s love for crackers increasing by the day, I had to find a solution to this ever growing problem.
After much experimenting, and lots of batches that went uneaten, I have finally nailed down a recipe that he will eat! Thank you Lord:)
Now, did I have to use an empty box of crackers that he loves to “trick” him into eating them at first? Maybe…
But, he LOVED them and didn’t even notice they weren’t the normal ones I would typically buy. And at $4 a box, I would not purchase very many boxes and before you know it they were gone.
As a mama of two boys, I am always trying to find ways to feed them quality yet affordable food. I hate looking at a list of ingredients and not knowing what something is or am unable to pronounce the word.
Cooking from scratch allows you to decide what you put in your food. Knowing what’s going into my family’s bodies and knowing that I am using quality ingredients is a big win in my book.
Sourdough discard “cheese” cracker ingredients and tools
- Flour- I have used organic all purpose, organic whole wheat, and gluten free flour and they have all turned out wonderfully
- Sourdough discard- active starter can work too
- Nutritional yeast
- Garlic salt
- Italian seasoning
- Parchment paper
- Pizza cutter (optional)
- 2 cookie sheets
- Rolling pin
- 1 medium size bowl
This recipe is so easy and you will have made your homemade crackers in less than 30 minutes. Plus, you can give yourself a pat on the back for making your own crackers AND saving money! Now who doesn’t love that?
These crackers are a great addition to any hummus, guacamole, or any other one of your favorite dips that your friends, and husband, are sure to enjoy as well!
The addition of the nutritional yeast really gives it the “cheesy” flavor if your goal is to stay away from dairy yet still indulge in that wonderful flavor.
Tips for making sourdough discard “cheese” crackers
- Use your hands to combine the butter and flour and be sure it turns into a fine sand like texture before adding the discard.
- Your dough may seem a little dry so again use your hands to make sure all the ingredients are incorporated well. Once you start rolling out the dough, it shouldn’t be an issue. If it still seems a little dry and not staying together, you can always add a little more discard.
- I have found it easier to split the dough into 2 balls and roll out and place on 2 separate cookie sheets. This allows for nice thin crackers.
- You can use your favorite pizza cutter or something of the like to cut your crackers, but as you can see from the pictures, I bake the crackers and then break them up once they are done baking and have cooled. If you do use a pizza cutter, be sure to cut/score your dough before going in the oven.
Alright! Let’s make some crackers!
Sourdough Discard “Cheese” Crackers
- 1 Cup Flour I used gluten free but any flour will work.
- 3 Tbsp. Butter
- 1 Cup Sourdough discard
- 1/4 Cup Nutritional yeast
- Salt to your liking + some to sprinkle on top
- 1 Tbsp Italian seasoning Or any other of your favorite seasonings.
- Preheat oven to 375 degrees.
- Use your hands to combine flour and butter until the texture is like sand.
- Pour in the sourdough discard and gently mix until fully incorporated.
- Add in the nutritional yeast and seasonings and mix until you can form a ball. You may need to use your hands.
- Split the dough in half and roll out 1 ball of dough in between 2 pieces of parchment paper until it's about 1/4 inch thick. Do the same with the second dough ball.
- Transfer rolled out dough (including the parchment) onto a cookie sheet.
- Sprinkle with salt and you can bake them now or choose to score the dough with a pizza cutter into crackers now.
- Bake for 12-15 minutes or until you're satisfied with the crispiness.
- Remove from oven, allow crackers to cool and enjoy! If you chose to not score the dough before going in the oven, wait until they are cooled before breaking them into cracker pieces.