Sourdough Crackers

I decided I had to share these with you since they got really high marks from Cam, my very hard to please 6 year old, with discerning tastes.

The cool thing for me about these is they are made with the cup of sourdough starter I would normally discard each week when I feed it.

The recipe called for 2 Tbsp rosemary, I really cut that back to about 1 tsp and added 1 tsp dried thyme from my garden. It gave the crackers just a hint of herb, just right for us.

Sourdough Crackers

from King Arthur Flour

1 cup King Arthur Premium Whole Wheat Flour

1/2 teaspoon sea salt

1 cup unfed (“discarded”) sourdough starter

1/4 cup (4 tablespoons) unsalted butter, room temperature

2 tablespoons dried herbs of your choice, optional (I used 2 tsp – rosemary and thyme (from my garden))

olive oil for brushing

coarse sea salt for sprinkling on top


Mix together the flour, salt, sourdough starter, butter, and herbs to make a smooth (not sticky), cohesive dough.

Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.

Preheat the oven to 400°F.

Very lightly flour a piece of parchment, your rolling pin, and the top of the dough. Working with one piece at a time, roll the dough to about 1/16″ thick. The dough will have ragged, uneven edges; that’s OK. Just try to make it as even as possible. Transfer the dough and parchment together onto a baking sheet. 

Cut the dough into 1 1/4″ squares; a rolling pizza wheel works well here. Prick each square with the tines of a fork.

Lightly brush with oil and then sprinkle the salt over the top of the crackers.

Bake the crackers for about 20 minutes, until the squares are starting to brown around the edges. When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. 

Store airtight at room temperature for up to a week; freeze for longer storage. Enjoy!

 Yield: about 100 crackers, 20 servings.


6 Comments Add yours

  1. Your crackers look delicious. I’ve made a lot of similar whole wheat crackers, but never using my excess sourdough starter. I will definitely save this recipe and give it a try. Thank you!


    1. I stumbled across the recipe and am thrilled with having the crackers. I always felt bad about just tossing the excess starter.

      Liked by 1 person

      1. Thankfully, I have several recipes that use excess starter. Our favorite is scones. But I’m looking forward to these crackers!


      2. I’d love to get your scone recipe, I would think those could be great!

        Liked by 1 person

      3. Here’s one from my other site, The Sourdough Journals. Vegan pear cranberry scones made with whole wheat.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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