Herby Sourdough Crackers
Crispy, salty, and addictive crackers made from starter discard.
Sourdough Math
Adjust the starter amount to scale the recipe.
Ingredients
Required Tools
Autolyse
Refined flours absorb water quickly but need time for gluten to align without acid interference.
Learn More →Steps
Mix all ingredients until a cohesive dough forms.
Use a rolling pin to stretch the dough directly on the parchment paper until it is paper-thin (about 1-2mm). Even thickness is key for consistent crunch.
Score into squares using a pizza cutter for perfectly even squares and a faster workflow, and sprinkle with extra salt.
Bake at 175°C for 15-20 minutes until golden.
Baker's Insight
"Success lies in temperature control. Ensure your water is around 26°C to wake up your starter during the mix. Patience is your most important ingredient!"
The Science Behind This Bake
Master the techniques in our Sourdough Lab