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What is sourdough discard?
When maintaining a sourdough starter, a portion of the starter has to be removed, or discarded, every time it’s fed, otherwise you would end up with an infinite amount as it continues to grow. So, discard is just unfed, inactive sourdough starter. Rather than throwing it out and wasting it, this discard can be stored in the fridge and used as a substitute in pretty much any recipe that includes flour and water! Inactive starter will not stimulate rising like active starter does, but it can act as a flavor enhancer, thickener or binding agent in all different kinds of recipes.
It took me years to finally figure out how to maintain my sourdough starter and keep her active and thriving. As you can imagine, throughout that process I accumulated A LOT of discard, so I was constantly looking for different ways to make use of it all. Crackers became one of my favorite ways to use up a good amount of that discard and I love how many different flavors and varieties you can play around with when it comes to making them! These seedy sourdough discard crackers are not only super tasty, but they’re also loaded with nutrients and high in protein. They’re great for when you’re on the go, or to throw on a charcuterie board when you’re hosting, or to just munch on when you’re feeling snacky. However you choose to enjoy them, I’m sure you won’t be disappointed!
Below is a step-by-step guide to making these discard crackers, with a full recipe summary and measurements at the bottom of the page.
Let’s talk about the ingredients and their benefits:
- Sourdough discard: Because sourdough is the product of fermentation, it provides a variety of benefits for our health, particularly when it comes to our gut microbiome. It can help improve digestion, lower risk of disease, and promote healthy aging.
- Whole wheat and all-purpose flour: The inclusion of whole wheat flour, as opposed to just all-purpose, adds a boost of fiber, protein, vitamins and minerals to these crackers.
- Chia seeds, sesame seeds, hemp seeds, pumpkin seeds: Seeds are a very important component of a healthy diet and have been shown to have fantastic antioxidant, anti-inflammatory, and antiproliferative effects. They are rich in lignans (chia and sesame seeds especially), which are compounds that have anti-estrogenic effects that help protect against breast and prostate cancer.
- Olive oil: Or whatever neutral vegetable oil you’ve got! While I do try to limit my oil intake, I think it’s definitely a necessary ingredient to achieve the crispiness you want out of these crackers. There does seem to be a lot of controversy regarding the health benefits and of certain vegetable oils. Here’s my take: While some certainly contain healthier fats than others, too much oil is bad for our health, regardless of what type. Since oil is basically concentrated fat, it can be very easy to overconsume, which can lead to excess body fat and increased health issues. Nuts and seeds are the best way to achieve a healthy fat intake without consuming too many calories.
- Nutritional yeast: A vegan favorite due to it’s cheesy, nutty flavor and another great source of vitamins and minerals. Nutritional yeast actually contains all 9 essential amino acids that our bodies do not produce on their own, and that we need to survive, making it a complete protein. It can also help lower cholesterol and decrease the risk of heart disease and diabetes.
- Garlic powder, onion powder, chili powder, Italian seasoning, salt & pepper: In addition to the amazing flavor they bring, there are added benefits when it comes to including spices in your recipes. According to NutritonFacts.org, spices offer a wide range of benefits and are known to improve health issues such as cancer, arthritis, Alzheimer’s disease, and they can even be mood boosters! Therefore, it’s important to include at least a small amount of herbs and spices in your daily diet.
Step 1:
Measure out the flours, seeds, nutritional yeast, and spices and add them to the bowl of a stand mixer fitted with a dough hook. Stir until everything is well combined. (Don’t worry if you don’t have a stand mixer. You can always just work the dough with your hands.)
Step 2:
With the mixer running on low speed, slowly pour in the starter and olive oil and run for 2-3 minutes, or until the dough begins to form into a ball.
Step 3:
Remove the bowl from the stand mixer and finish mixing using your hands to make sure everything is evenly incorporated. Separate dough in half.
Step 4:
Roughly shape each half into a 1/2 inch thick rectangle, wrap in plastic or beeswax wrap and place in the fridge for at least 30 minutes. After the dough has chilled and before you begin shaping, preheat oven to 325°F.
Step 5:
Working with one half at a time, remove dough from fridge and place onto a well-floured strip of parchment paper, about the size of your baking sheet. Evenly roll the dough out very thin, about 1/16 inch thickness. (If it’s too thick, the crackers won’t become crispy. The thinner the dough, the crispier the cracker.) Then, brush the top of the dough with more olive oil and sprinkle with flaky salt.
Step 6:
Using a pizza cutter, cut the dough in diagonal lines (about an inch apart) each way to form the cracker shapes. (Don’t attempt to separate the crackers yet. That will be done after they bake.) Then, using a fork, poke holes in the center each cracker.
Transition dough and parchment paper onto a baking sheet and repeat the process with the second half of dough.
Step 7:
Place both baking trays in preheated oven and bake for 20-25 minutes total, rotating the trays about half way through so they bake evenly. Be sure to check at the 20 minute mark to avoid overcooking. The crackers should be starting to brown at the edges and a nice golden brown throughout.
Just allow the crackers to cool for 10-15 minutes before serving or storing in an airtight container. They will become crispier as they cool down. These seedy crackers taste great on their own, but they’re even better when dipped in some hummus or cheesy dip. If you try this recipe and enjoy it, share it with a friend and comment down below. I always love to hear your feedback!
Don’t have a stand mixer?
While a stand mixer certainly isn’t necessary for this recipe, it can definitely save time and energy! I absolutely love my KitchenAid mixer and use it at least once a week. If you’re just getting into sourdough baking or love cooking from scratch, I highly recommend investing in a stand mixer. I know they can be pretty expensive, but it’s worth every penny in my opinion. Here’s a link to the one I’ve been using for years: KitchenAid 5 Quart Stand Mixer
Seedy Sourdough Discard Crackers
Equipment
- 1 Stand mixer optional
Ingredients
- 1 cup (250 g) sourdough discard
- 1/2 cup (60 g) All-purpose flour
- 1/2 cup (60 g) Whole wheat flour
- 1/4 cup chia seeds
- 1/4 cup sesame seeds
- 1/4 cup hemp seeds
- 1/4 cup pumpkin seeds
- 1/4 cup olive oil
- 1/4 cup nutritional yeast
- 2 tsp Italian seasoning (or 1/4 cup fresh herbs)
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
Instructions
- Add flours, seeds, nutritional yeast, and spices to the bowl of a stand mixer fitted with a dough hook and stir until everything is well combined. (If you don't have a stand mixer, just work the dough using your hands.)
- With the mixer running on low speed, slowly pour in the starter and olive oil and run for 2-3 minutes, or until the dough begins to form into a ball.
- Remove the bowl from the stand mixer and finish mixing using your hands to make sure everything is evenly incorporated. Separate dough in half.
- Roughly shape each half into a 1/2 inch thick rectangle, wrap in plastic or beeswax wrap and place in the fridge for at least 30 minutes.
- Before beginning to shape the dough, preheat oven to 325°F.
- Working with one at a time, remove dough from fridge and place onto a well-floured strip of parchment paper, about the size of your baking sheet. Evenly roll the dough out very thin, about 1/16 inch thickness. (If it's too thick, the crackers won't become crispy. The thinner the dough, the crispier the cracker.)
- Brush the top of the dough with olive oil and sprinkle with flaky salt.
- Using a pizza cutter, cut the dough in diagonal lines (about an inch apart) each way to form the cracker shapes. (Don't attempt to separate the crackers yet. That will be done after they bake.) Then, using a fork, poke holes in the center each cracker.
- Transition dough and parchment paper onto a baking sheet and repeat the process with the second half of dough.
- Place both baking trays in preheated oven and bake for 20-25 minutes total, rotating the trays about half way through so they bake evenly. Be sure to check at the 20 minute mark to avoid overcooking. The crackers should be starting to brown at the edges and a nice golden brown throughout.
- Remove from the oven and allow the crackers to cool and continue to crisp up for another 10-15 minutes before separating and serving.
