Sourdough Crackers

If you happen to have a starter or know someone who has a starter then this is a great recipe to try. When I first made crackers I loved how easy they were and this is a great way to use old starter rather than tossing it. They do take a little time to roll and cut but are so worth it. Plus the dough can be frozen to be made into crackers later. Feel free to play with the flavor with other oils, herbs, spices, or toppings.


200g Old Starter

90g Whole Wheat Flour

½ tsp Salt

45g Unsalted Butter, melted


Optional Herbs for flavor

Oil for Brushing

Salt, seeds, or chopped nuts for topping if desired



1. In a large bowl, mix the starter, flour, salt, and butter until it forms a smooth dough.

Cover and let rest for 20 minutes.


2. Using a pasta roller and some flour, cut small pieces of dough and roll thin. If you like thicker crackers keep the dough thicker but add additional bake time. (This dough is pretty soft and can be rolled by hand but it's hard to get super thin and crispy crackers without a pasta roller.)


3. Brush dough with oil then cut dough into desired cracker shape, unused dough can be kneaded together and rested for 20 minutes before being rolled again.


4. Place crackers on a silpat or piece of parchment on a sheet pan.


5. Sprinkle with any desired toppings.


6. Bake at 350℉ until golden and crisp, depending on thickness can be as short as 10 minutes and as long as 40 minutes.


7. Remove and cool before moving to an airtight container for storage. Keep at room temp until stale.


Dough can last in fridge for 2-3 days and freezer for up to 6 months.

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