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
Fermentolyse
Whole grain flours benefit from the acidic environment of the starter right from the mix to prevent degradation.
Learn More →Steps
Plan your bakingGrate the parmesan to taste (if using), then mix all ingredients (using melted butter or olive oil) 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 dough cutter (or dough cutter with serrated blade) 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