Sourdough Discard Crackers

trace: Sourdough Discard Crackers

Last updated Oct 12, 2026. We re-ranked the weekly top 100.

ONLINE	ANCESTOR
Sourdough Discard Crackers #68 · snacks · american Host: King Arthur Baking · Sourdough Crackers → Instagram → web writeups Online recipe (as published / commonly shared) Yield about 100 crackers · Prep 25 min · Bake 20 to 25 mins · Total 1 hr 25 min We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card. Thin, crisp crackers made from leftover sourdough starter. Mix together to make a smooth (not sticky), cohesive dough: 1 cup (227g) sourdough starter, unfed/discard 1 cup (113g) King Arthur Golden Wheat Flour 1/2 teaspoon flaky sea salt 4 tablespoons (57g) unsalted butter, room temperature 2 tablespoons dried herbs, of your choice, optional Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate until the dough is firm. That takes 30 minutes, or up to a couple of hours. Preheat the oven to 350°F. Working with one piece of dough at a time, very lightly flour a piece of parchment. Flour the rolling pin and the top of the dough too. Place the dough onto the floured parchment and roll it about 1/16" thick. Ragged, uneven edges are fine. Roll it as evenly as possible. Transfer the dough and parchment together onto a baking sheet. Lightly brush with: oil, for brushing Then sprinkle the salt over the top of the crackers: coarse salt, (such as kosher or sea salt) for sprinkling on top Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here. Prick (dock) each cracker a couple of times with a fork. This will help keep them from puffing up like little pitas as they bake. Roll and cut the second piece of dough following the directions above. Bake the crackers for 20 to 25 minutes, until they're starting to brown around the edges. Midway through, rotate the baking sheets both top to bottom and front to back. This will help the crackers brown evenly. When fully browned, remove the crackers from the oven and place the pans on a rack to cool. Store crackers, well wrapped, at room temperature for up to a week; freeze for longer storage. Source: King Arthur Baking · Sourdough Crackers tags: sourdough,flour,oil · popularity: evergreen · meat: no	Herbed Sourdough Crackers Book: The Einkorn Cookbook by Shanna and Tim Mallon (2015) crumb: thin herbed sourdough crackers The Einkorn Cookbook includes “Herbed Sourdough Crackers”. Shanna and Tim Mallon wrote it (2015). This baking book centers on einkorn, an ancient wheat. It includes sourdough recipes. Differences: Both turn sourdough starter into thin herbed crackers. The book uses einkorn flour. The popular King Arthur recipe uses unfed discard with golden wheat flour and a good amount of butter. It rolls the dough 1/16 inch thick. It brushes it with oil and coarse salt. It is richer and a little more tender.

ONLINE

ANCESTOR

Sourdough Discard Crackers
#68 · snacks · american
Host: King Arthur Baking · Sourdough Crackers → Instagram → web writeups

Online recipe (as published / commonly shared)

Yield about 100 crackers · Prep 25 min · Bake 20 to 25 mins · Total 1 hr 25 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Thin, crisp crackers made from leftover sourdough starter.

Mix together to make a smooth (not sticky), cohesive dough:

1 cup (227g) sourdough starter, unfed/discard

1 cup (113g) King Arthur Golden Wheat Flour

1/2 teaspoon flaky sea salt

4 tablespoons (57g) unsalted butter, room temperature

2 tablespoons dried herbs, of your choice, optional

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

Preheat the oven to 350°F.

Working with one piece of dough at a time, very lightly flour a piece of parchment. Flour the rolling pin and the top of the dough too.

Place the dough onto the floured parchment and roll it about 1/16" thick. Ragged, uneven edges are fine. Roll it as evenly as possible.

Transfer the dough and parchment together onto a baking sheet. Lightly brush with:

oil, for brushing

Then sprinkle the salt over the top of the crackers:

coarse salt, (such as kosher or sea salt) for sprinkling on top

Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here.

Prick (dock) each cracker a couple of times with a fork. This will help keep them from puffing up like little pitas as they bake.

Roll and cut the second piece of dough following the directions above.

Bake the crackers for 20 to 25 minutes, until they're starting to brown around the edges. Midway through, rotate the baking sheets both top to bottom and front to back. This will help the crackers brown evenly.

When fully browned, remove the crackers from the oven and place the pans on a rack to cool.

Store crackers, well wrapped, at room temperature for up to a week; freeze for longer storage.

Source: King Arthur Baking · Sourdough Crackers

tags: sourdough,flour,oil · popularity: evergreen · meat: no

Herbed Sourdough Crackers
Book: The Einkorn Cookbook by Shanna and Tim Mallon (2015)

crumb: thin herbed sourdough crackers

The Einkorn Cookbook includes “Herbed Sourdough Crackers”. Shanna and Tim Mallon wrote it (2015). This baking book centers on einkorn, an ancient wheat. It includes sourdough recipes.

Differences:

Both turn sourdough starter into thin herbed crackers. The book uses einkorn flour. The popular King Arthur recipe uses unfed discard with golden wheat flour and a good amount of butter. It rolls the dough 1/16 inch thick. It brushes it with oil and coarse salt. It is richer and a little more tender.

Match: Somewhat close

Online recipe

Sourdough Discard Crackers

Online recipe (as published / commonly shared)
Yield about 100 crackers · Prep 25 min · Bake 20 to 25 mins · Total 1 hr 25 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Thin, crisp crackers made from leftover sourdough starter.

Mix together to make a smooth (not sticky), cohesive dough:
1 cup (227g) sourdough starter, unfed/discard
1 cup (113g) King Arthur Golden Wheat Flour
1/2 teaspoon flaky sea salt
4 tablespoons (57g) unsalted butter, room temperature
2 tablespoons dried herbs, of your choice, optional

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

Preheat the oven to 350°F.

Working with one piece of dough at a time, very lightly flour a piece of parchment. Flour the rolling pin and the top of the dough too.

Place the dough onto the floured parchment and roll it about 1/16" thick. Ragged, uneven edges are fine. Roll it as evenly as possible.

Transfer the dough and parchment together onto a baking sheet. Lightly brush with:
oil, for brushing

Then sprinkle the salt over the top of the crackers:
coarse salt, (such as kosher or sea salt) for sprinkling on top

Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here.

Prick (dock) each cracker a couple of times with a fork. This will help keep them from puffing up like little pitas as they bake.

Roll and cut the second piece of dough following the directions above.

When fully browned, remove the crackers from the oven and place the pans on a rack to cool.

Store crackers, well wrapped, at room temperature for up to a week; freeze for longer storage.

Citations
- King Arthur Baking · Sourdough Crackers: https://www.kingarthurbaking.com/recipes/sourdough-crackers-recipe
- Instagram: https://www.instagram.com/explore/tags/sourdoughdiscardcrackers/
- web writeups: https://www.google.com/search?q=Sourdough+Discard+Crackers+recipe

Cookbook ancestor
- Affiliate: buy the book: https://www.amazon.com/dp/1592336426?tag=recipeancesto-20
- Reference: The Einkorn Cookbook by Shanna and Tim Mallon (2015). Publisher: Fair Winds Press, 2014 edition, paperback, ISBN 978-1592336425.

We put this together for personal use. See the citations.

Trace receipt

Dish: Sourdough Discard Crackers
Match: Somewhat close
Ancestor: Herbed Sourdough Crackers
Source: The Einkorn Cookbook by Shanna and Tim Mallon (2015)
Differences: Both turn sourdough starter into thin herbed crackers. The book uses einkorn flour. The popular King Arthur recipe uses unfed discard with golden wheat flour and a good amount of butter. It rolls the dough 1/16 inch thick. It brushes it with oil and coarse salt. It is richer and a little more tender.
Book recipe: We do not offer this for print or share because it is not public domain. Buy or borrow the book.
Online sources: King Arthur Baking · Sourdough Crackers (https://www.kingarthurbaking.com/recipes/sourdough-crackers-recipe)
Instagram (https://www.instagram.com/explore/tags/sourdoughdiscardcrackers/)
web writeups (https://www.google.com/search?q=Sourdough+Discard+Crackers+recipe)
Date: Sep 2026

Source: what this book is
The Einkorn Cookbook by Shanna and Tim Mallon (2015).
This baking book centers on einkorn, an ancient wheat. It includes sourdough recipes.

Affiliate: buy the book

Reference: The Einkorn Cookbook by Shanna and Tim Mallon (2015). Publisher: Fair Winds Press, 2014 edition, paperback, ISBN 978-1592336425.

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