Sourdough Starter Crackers Recipe: Make These Homemade Crackers ASAP by Jan Mostrom

If you don't like throwing away your sourdough starter like me, this cracker recipe is a delicious way to use it up. And if you don't have any starter you might just want to start making it just to make these crackers! Just a few simple ingredients make these crispy savory crackers you'll want to make all the time.

All you'll need to make these wholesome crackers is about 1 cup of your sourdough starter, all-purpose flour, whole-wheat flour, rye flour (or use more whole-wheat flour), olive oil, herbes de provence, fine sea salt and baking soda. Allow time for the dough to chill in the refrigerator at least 30 minutes and up to overnight.

Never used herbes de provence? Herbes de provence is a seasoning blend that's traditionally made with thyme, oregano, savory and rosemary. You can find it on the spice aisle of most grocery stores.

Enjoy these homemade sourdough crackers as a snack, on a charcuterie board, or with your favorite soup or salad. The tasty crackers will keep for about a week in an airtight container.

Cuisine: American
Prep Time: 10 minutes plus time to chill
Cook Time: 15 to 25 minutes
Total Time: 1 hour or more
Servings: 12

Ingredients

• 200 grams (about 1 cup) unfed sourdough starter
• 1/2 cup (60 grams) all-purpose flour
• 1/2 cup (60 grams) whole-wheat flour
• 2 tablespoons (12 grams) rye flour (or substitute whole-wheat flour)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon herbs de provence (or other savory dried herbs)
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon baking soda

Here's how to make it: 

1. Combine sourdough starter with flours, olive oil, herbs, baking soda and salt.
   
2. Mix together kneading and rolling until the dough comes together in a ball. Cover tightly and put in the refrigerator for 30 mins or up to 24 hours.
   
3. Preheat oven to 350 degrees F and place one rack on the top third of oven and one on bottom third of oven. Remove dough from fridge and lightly flour your work space. Place dough on flour and divide in half. Return half to fridge.
   
4. With the piece on the counter divide it into four small quarters.
   
5. Roll out each piece of dough as thin as possible with a floured rolling pin (you could also use a pasta roller if you have one). Cut dough into strips.
   
6. Place the strips gently onto a parchment lined cookie sheet. Brush or spritz with water and season with your favorite seasoning. I used salt and everything but the bagel seasoning. Repeat until dough is all cut into cracker strips.
   
7. Place one cookie sheet on each rack and bake for about 14 to 16 minutes or until golden brown. During the cook time rotate the cookie sheets top to bottom and side to side to promote even baking about every 4 minutes. Remove and let cool and repeat if needed with additional dough.
   

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