Crust & Crumb Academy · Sourdough
Sourdough Discard Crackers
Thin, crispy, and completely addictive.
Ingredients
| Grams | Volume | Ingredient | Baker's % |
|---|---|---|---|
| Cracker Dough | |||
| 200g | 1 cup | {{sourdough-discard}} | |
| 30g | 2 tbsp | extra virgin olive oil | |
| 3g | ½ tsp | fine sea salt | |
| to taste | ½-1 tsp | flaky sea salt | |
| Optional Add-ins (choose one or combine) | |||
| 8g | 1 tbsp | fresh rosemary, chopped | |
| 15g | 1½ tbsp | everything bagel seasoning | |
| 30g | ¼ cup | Parmesan, finely grated | |
| 3g | 1 tsp | garlic powder | |
| to taste | ½ tsp | black pepper, cracked | |
| 15g | 1 tbsp | sesame seeds | |
Process
1
Combine ingredients
In a medium bowl, mix sourdough-discard, olive oil, and salt until smooth.
2
Add seasonings
If using herbs, cheese, or other add-ins, stir them in now.
3
Prepare the pan
Line a half sheet pan with parchment paper.
4
Pour
Scrape the dough onto the center of the parchment.
5
Spread
Using an offset spatula, bench-scraper, or the back of a spoon, spread the dough as thin as possible, almost to the edges of the parchment. You should almost be able to see through it in places.
6
Season
Sprinkle flaky salt (and any additional toppings) over the surface.
7
Preheat
Heat your oven to 350°F (175°C).
8
Initial bake
Bake for 15-20 minutes until the edges start to turn golden.
9
Score
Remove from oven. Using a pizza cutter or sharp knife, scoring|score the crackers into squares, rectangles, or any shape you like. Don't cut all the way through, just mark the lines.
10
Continue baking
Return to oven and bake for another 15-30 minutes, checking every 10 minutes. The crackers are done when they're deep golden brown all over and feel crispy (not bendable) when you touch them.
11
Cool
Let cool completely on the pan. They'll crisp up even more as they cool.
12
Break apart
Snap the cracker sheet along your scored lines.
13
Check crispness
Any pieces that are still soft can go back in the oven for a few more minutes.
14
Store
Place in an airtight container at room temperature.
15
Spread thin on parchment
Spread the dough as thin as possible on the lined sheet pan.
16
Score mid-bake
After initial bake, scoring|score into 2-inch squares with a pizza cutter.
17
Break apart
Once cooled, break along the scored lines.
18
Spread thin on parchment
Spread the dough as thin as possible on the lined sheet pan.
19
Skip scoring
Don't score during baking.
20
Break into pieces
After cooling, break into random pieces by hand.
21
Spread thin
Spread the dough thin on parchment.
22
Cut before baking
Use a small round cutter to cut circles before baking.
23
Handle scraps
Remove scraps and re-roll (or bake separately as 'baker's treats').
24
Line pan
Line a half sheet pan with parchment paper.
25
Spread thin
Spread dough as thin as possible on the parchment.
26
Bake and score
Bake at 350°F. Scoring|Score mid-bake, then continue until golden.
27
Cool completely
Let cool on pan before breaking into pieces.
28
Divide dough
Split the dough evenly between two parchment-lined quarter sheet pans.
29
Spread thin
Spread each portion as thin as possible.
30
Bake together
Bake both pans at 350°F, rotating halfway through for even browning.
31
Cool and store
Cool completely before breaking and storing.
Baker's Percentages
Sourdough discard
100%
extra virgin olive oil
15%
fine sea salt
2%
fresh rosemary, chopped
4%
everything bagel seasoning
8%
Parmesan, finely grated
15%
📐 Learn How Baker's % Works →Henry's Tip
The mixture should be pourable but thick, like pancake batter. If it's too thick to spread (very old, dry discard), add a tablespoon of water.
Classroom Lessons
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