The Sourdough Planner
Thin, almost translucent cracker shards in a pile beside a small bowl of soft cheese.

DiscardeasyNew recipe

Poured sourdough discard crackers

The easiest cracker you will ever make: no rolling, no dough ball, no waiting. Sourdough discard, melted butter and salt become a thin, snappy cracker with a gentle tang. You spread the batter straight onto parchment and bake. One base recipe, eight ways to flavour it: flaky salt, seeds, parmesan and black pepper, French onion, Italian herb, everything bagel, tomato and basil, or furikake.

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Ingredients

Makes 1 baking tray

  • Sourdough discard (cold from the fridge or room temperature)200g
  • Unsalted butter (melted)40g
  • Fine sea salt½ tsp (3g)
  • Topping of choice (see the flavour ideas in the method)15g
  • Baking tray, large
  • Baking parchment
  • Offset spatula, or the back of a spoon
  • Knife or pizza cutter
  • Wire cooling rack
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Method

  1. 1

    Preheat the oven

    15 min

    Heat your oven to 170°C (150°C fan) / 340°F with a rack in the middle, and line a large baking tray with baking parchment. Crackers bake low and slow so they dry out and crisp evenly instead of browning too fast.

  2. 2

    Mix the batter

    5 min

    Melt 40g unsalted butter and let it cool until just warm, not hot. Stir in 200g sourdough discard and ½ tsp (3g) fine sea salt until you have a smooth, pourable batter. If your flavour has a mix-in, stir it in now so it runs through every cracker.

  3. 3

    Spread it thin

    5 min

    Pour the batter onto the lined tray. Use an offset spatula or the back of a spoon to spread it into a very thin, even layer, about 2mm, almost see-through at the edges. The thinner you spread, the crisper the cracker.

  4. 4

    Top and score

    3 min

    Scatter your topping evenly over the surface. Then score the batter into squares or shards with a knife or pizza cutter, just marking lines rather than cutting all the way through, so the baked sheet snaps apart neatly later.

  5. 5

    Bake

    28 min

    Bake for 25 to 30 minutes, until deep golden and dry all over. For neat squares, take the tray out after 5 minutes, cut along your scored lines with a pizza cutter, and slide it back in. Check at 20 minutes: if the thin edges are browning fast, lift the parchment and remove the done pieces, then return the tray so the centre can finish.

  6. 6

    Cool and snap

    15 min

    Slide the parchment onto a wire rack and let the sheet cool completely, at least 15 minutes. The crackers crisp fully as they cool. Once cool, snap along your scored lines and store in an airtight container for up to 5 days.

Keeping it

  • Up to 5 days on the counterIn an airtight container, once fully cool.

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