While looking for ways to use discard sourdough starter, I discovered a cracker recipe inspired by a Love & Olive Oil blog post. That recipe used ripe starter, but in my experience discard starter makes a fine substitute for many applications, including crackers. With a little adaptation, the method produces thin, crisp crackers perfect for showcasing herbs and edible flowers.
My idea was a delicate crisp cracker studded with herbs and petals. To achieve the very thin texture I wanted, I considered using a pasta roller or a KitchenAid pasta attachment. The original recipe I found did the same thing—passing the dough through a pasta machine to get the thin, even sheets needed for crisp crackers—so I adapted that technique for discard starter.
This version is flexible: use whatever herbs or edible flowers you have, or omit them entirely. Any combination of white and whole-grain flours works, though I recommend including at least some whole grain—wheat or rye adds depth of flavor. I feed my starter with half whole-grain flour, so even when the added flour is mostly all-purpose, the crackers retain a whole-grain note.
The dough is easy to roll, so a pasta machine is optional. If you don’t have one, a rolling pin will work fine—just roll as thinly and evenly as you can. One essential finishing touch is a generous sprinkling of Maldon or another flaky sea salt; it brightens the flavors of the herbs and flowers and gives the crackers a lovely crunch.
Sourdough Discard Crackers with Herbs and Edible Flowers
A crisp, adaptable flatbread that makes good use of discard starter. Adapted from a Love & Olive Oil recipe.
discard starter, discard starter recipe, sourdough crackers, sourdough discard, sourdough flatbreads
Ingredients
-
200
g
discard sourdough starter
(100% hydration) -
75
g
all-purpose flour -
45
g
whole wheat flour -
12
g
rye flour -
3
tbsp (32 g)
extra virgin olive oil -
1/2
tsp
fine sea salt - assorted fresh herbs and/or edible flowers
-
Maldon or other flaky sea salt,
for topping
Instructions
-
In a large bowl, mix the discard starter with the flours, olive oil, and fine sea salt. Knead until the dough is smooth, about 3–5 minutes by hand. Wrap the dough and chill in the refrigerator for at least 30 minutes and up to 24 hours.
-
Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
-
Divide the chilled dough in half. Return one half to the refrigerator and divide the other half into four roughly equal portions.
-
On a lightly floured surface, roll one portion into a thin rectangle. If you have a pasta machine, pass the dough through it, working down to setting 6 of 8 to get a very thin sheet.
-
Place the rolled sheet on a floured surface and scatter herbs and edible flower petals over half of it. Fold the other half over the herbs, pressing gently so the herbs and petals are enclosed and won’t fall out.
-
Run the filled dough through the pasta machine again starting at a thicker setting and progressing to setting 6. If you don’t have a pasta machine, roll the dough very thin with a rolling pin.
-
Transfer the thin sheet to a prepared baking sheet. Trim to fit if necessary and re-roll any scraps using the same method.
-
Repeat until the first baking sheet is filled.
-
Lightly spritz the dough with water and sprinkle generously with Maldon or other flaky sea salt.
-
Bake for 12–15 minutes, turning the pan halfway through, until the crackers are crisp and just starting to color. Transfer to a wire rack to cool.
-
While the first sheet bakes, prepare the second sheet. Continue forming and baking crackers until all portions are used, then repeat with the dough stored in the refrigerator.
Recipe Notes
- Use any herbs or edible flowers you like—parsley, thyme, lavender, chive blossoms, and delicate petals all work well. Remove bulky stems and use only leaves and flat petals to avoid tearing the dough.
- The flour amounts shown are flexible. You can substitute other flours as long as at least half of the added flour is all-purpose. If your starter is partially whole grain, that will contribute additional flavor and texture.
- Store cooled crackers in an airtight container; they will stay crisp for several days.
