As I looked for creative ways to use my discard sourdough starter, I found a sourdough cracker recipe on the Love & Olive Oil blog. That recipe called for ripe starter, but in my experience discard starter can usually be swapped for ripe starter without issue. That versatility inspired me to adapt the technique for a crisp, herb-studded cracker made from discard starter.
I had imagined very thin crackers that would showcase fresh herbs and edible flowers. To achieve that paper-thin texture I considered using my KitchenAid pasta maker attachment. The Love & Olive Oil method I’d seen used that same approach—running the dough through a pasta machine to get a consistently thin sheet—so I adapted it to make discard starter crackers.
This recipe is flexible. Use whatever herbs or edible flowers you have on hand, or skip them entirely. Any mix of white and whole-grain flours will work; I recommend including at least some wheat or rye for flavor. I feed my starter with half whole-grain (wheat or rye), so even when the added flour is mostly white, the crackers still carry whole-grain notes.
The dough is forgiving and rolls out easily, so a pasta machine is helpful but not required. One tip I consider essential: a generous sprinkling of Maldon or another flaky sea salt on top. The salt brightens the flavors of the herbs and flowers and gives the crackers a satisfying finish.
Sourdough Discard Crackers with Herbs and Edible Flowers
A crisp, adaptable flatbread that puts discard sourdough starter to good use. Adapted from a recipe on Love & Olive Oil.
discard starter, discard starter recipe, sourdough crackers, sourdough discard, sourdough flatbreads
Ingredients
-
200
g
discard sourdough starter
(100% hydration) -
75
g
all-purpose flour -
45
g
whole wheat flour -
12
g
rye flour -
3
tbsp (32 g)
extra virgin olive oil -
1/2
tsp
fine sea salt - assorted fresh herbs and/or edible flowers
-
Maldon or other flaky sea salt,
for topping
Instructions
-
In a large bowl, combine the discard starter, flours, olive oil, and salt. Mix and knead until the dough forms a smooth ball, about 3–5 minutes by hand. Wrap in plastic and chill in the refrigerator for at least 30 minutes, up to 24 hours.
-
Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
-
Divide the chilled dough in half. Keep one half refrigerated. Divide the other half into four roughly equal pieces.
-
On a lightly floured surface, roll one piece into a thin rectangle. If you have a pasta machine or KitchenAid attachment, pass the dough through the machine to reach setting 6 (out of 8) for a very thin sheet.
-
Place the rolled sheet on a lightly floured surface. Scatter herbs and flower petals over half the sheet, then fold the other half over to encase them. Gently press with your hands or a rolling pin so the fillings stay trapped between the dough layers.
-
Run the filled piece through the pasta machine again, starting at setting 4 and moving up to setting 6. If you don’t have a machine, roll with a rolling pin until as thin as possible.
-
Transfer the thin sheet to a prepared baking sheet. Trim to fit if necessary and re-roll scraps to use them.
-
Repeat with the remaining pieces until the first baking sheet is filled.
-
Lightly spritz the sheets with water and sprinkle generously with Maldon or flaky sea salt.
-
Bake for 12–15 minutes, turning the pan halfway through, until the crackers are crisp and lightly golden. Remove from the oven and transfer to a wire rack to cool.
-
While the first pan bakes, prepare and fill the second pan, then bake as above. Continue with the remaining dough pieces, including the portion kept in the refrigerator, until all dough is used.
Recipe Notes
- You can use almost any herbs or edible flowers. I’ve used parsley, thyme, lavender, small chive blossoms, and various flower petals. Use leaves and petals rather than bulky stems to avoid tearing the dough.
- The flour ratios shown are what I used, but you can change them. Aim for at least 50% all-purpose flour in the added-flour portion for the best texture. If your starter contains whole-grain flour, the crackers will still carry that flavor even when the additional flour is mostly white.
- Store cooled crackers in an airtight container; they will keep for several days.
