Delicious and Easy Sourdough Crackers Made from Discarded Sourdough Starter 

Wow, thank you!

Thank you!

*3TBS of oil.

Thank you very much!

Thank you very much!

Thank you for watching my video and commenting! I’m very happy I can help!

Excellent idea!!

Tortilla press! Brilliant idea!

Thank you for watching my video. I love your experiments and additions to the recipe. I love black pepper in the recipe too!

Thank you! I'm happy you enjoyed the video!

Im glad you enjoyed the recipe. Healthy sourdough crackers are truly a great way to use discard!!

Thank you! More to come!

Hey, thanks!

どういたしまして。

Thank you!

Wonderful! You are welcome! Glad I could help.

Cassava flour sounds like an excellent idea! I will try it. Thanks for the tip!!

I think I will try it exactly how you did it! Also maybe rye.

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Thank you very much!!

I'm glad you enjoyed the recipe! Thanks for watching!

You are very welcome!

I’m very glad you enjoyed the recipe! Thanks for watching my video!

You are so welcome! Thanks for watching my video.

Thank you very much for watching my video and commenting! Really made my day!

I have tried a few variations of this recipe. My latest favorite is pumpkin seeds (I soak them in water overnight then drain well) rolled into the crackers instead of the sesame and chia. A little more tricky to cut into crackers, but I enjoyed the crunch and flavor.

Thank you so much!

Thank you!! Your comment means a lot!

Thank you! I you enjoy the crackers.

Thank you very much! I am working on more videos.

You are very welcome. Glad I could help!

Thank you! I appreciate you noticing I am using real discard. I try to keep my lessons real to the home baker. Nice someone noticed!!

@@SanDiegoArtisanBreadSchool - I'm actually making these. My dough is in the refrigerator resting. This afternoon I'll be munching on these crackers

Thank you!

I am so glad you like them!! I have more videos coming. Thanks for watching!

Thanks you!! Glad you like them!

They are also fabulous with Hummus!

Thanks for watching my video. I am very happy I could help!!

Thank you for your kind words! I am happy I could help! I have also put toasted sunflower seeds (smaller ones) into the dough and really liked the results.

Thank you!

Thanks for watching! I am happy I could help.

Thank you for watching my videos!

Thanks for watching my video! It always helps to have a sense of humor when. making bread!!

Thank you! I am glad I could help!!

Thank you! I’m glad you enjoyed the video.

Remember!! Roll thinner than you think. If this is your first time, only bake a quarter of the roll and check to be sure you are happy with the thickness.

Thank you! Very sweet of you!

@@SanDiegoArtisanBreadSchool My wife DeVona said she went to High School with you. Fun tidbit. Love your channel.

@@snoopaka What a small world!! I remember DeVona! Very sweet and very smart! She is lucky to have someone making bread for her!!

You are very welcome!

Thank you! I'm happy you enjoyed the crackers!

Thanks for watching my video. I keep crackers on the counter for about 3-4 days then freeze them. I have frozen them for up to 6 months.

Thank you for watching.

You might try changing up the flour. I have been using 100% spelt and 100% whole wheat flour and really like the different flavors. I also like chopped rosemary (1-2 Tablespoons) and for a more spicy cracker try course black pepper (1-2 teaspoons).

Let me know what you think when you try the crackers!

Good question. Keep your sourdough discard in the refrigerator. Be sure to label it as it might be tossed out by a well-meaning spouse.

Thanks for watching!

Thanks for watching my video? The rolling pin is Fox Run non stick rolling pin.

Yes, the dough can be frozen. Wrap very well so you don’t get freezer burn. Defrost in the refrigerator overnight before you want to make the crackers.

Yes, I have added 1/2-1 cup shredded cheese to the recipe and it was very good. The sharper dryer cheeses were better tasting than the milder cheeses.

I have never tried freezing cracker dough. I imagine it would be fine as there is no yeast. It would like freezing cookie dough.

You can leave out the seeds if you prefer. Or perhaps, add some sesame seeds to a few of the crackers and see if you like it. It's fun to experiment!

Absolutely! They would be really good too!

Everything you wrote will work. Sourdough starter discard will become more liquid the longer it sits. I adjust the water rather than the flour, although I think either will work nicely. If the starter is older and more runny I use less water. If, the starter is newer and more billowy I will need more water.

The goal with the plastic film is to prevent the dough from drying out in the refrigerator. Any airtight container will work nicely.

I keep my discard for about 3 weeks. If it becomes too thin I add some flour to it and thicken it up a bit before using. Add the flour then let it rest on the counter for 2-3 hours. An alternative is to use a bit more flour in the bread dough to compensate for the more hydration in the starter.

Thank‘s for this Information, kind regards from Frankfurt/Germany

Congratulations on making the sourdough bread making decision. Bread making is truly a life long journey!! I have some suggested items on my school's website. Here is the link. sdartisanbread.com/shop-for-supplies/

Hope you enjoy the cracker recipe. The crackers should be gently crunchy. They won't be soft like saltines, however, I have found if I use all whole wheat flour they have a nice crunch. The jar is a Weck tulip jar and can be found on Amazon.

@@SanDiegoArtisanBreadSchool Thank you so much! Which size is it if you recall? ☺️

@@LindaKez The jar is 3 inches tall, they call it the ½ liter on Amazon.

Baking soda will give your crackers a slightly softer crunch. It is optional if you like a very crunchy cracker. Thanks for watching.

The discard does not need to be at room temperature for a while, but it is definitely easier to work with if it is warmer. I generally do let my discard sit out for an hour or two before using it.

Thank you! I am glad I can help. I add the cheese with the flour. I mix it into the flour so it is evenly distributed then mix the flour mixture into the sourdough discard/olive oil mixture.

@@SanDiegoArtisanBreadSchool Thank you so much, i will try with cheese the next time.

I bake the crackers at 325F. My apologies for any confusion.

I would put it right into the freezer after shaping into a log. Wrap very well. Let sit overnight in the refrigerator the day (or two) before you want to bake the crackers.

Thank you very much I made these crackers a few days ago and they were amazing, enough that I’m going to do them on a weekly basis.

@@tracey278 Thank you! Your comment made my day!! I am so glad you like them!!

Happily. 1-cup of starter weighs approximately 240 grams. 1-cup of flour weighs approximately 120 grams. So, I would use ¾-cup of starter and ½- cup plus 1.5 tablespoon of all-purpose flour and ½-cup plus 1.5 tablespoons of whole wheat flour.

I keep my discard about 6 weeks. To keep it longer, I will add some flour to thicken it up and refresh it a little. It gets very runny if it is older. To use discard when it is runny, you might want to adjust the amount of liquid or add a bit more flour.

Yes, if you want a little more rise, you can try adding a little more baking soda.

Good question. You can use any flour. It will all work nicely. Thanks for watching my video!

Fahrenheit.

You are correct, discard can become starter if it is fed/refreshed. Discard is created when feeding your starter. Generally (and not always) one feeds their starter either daily, if making bread every day, or weekly. Starter is fed/refreshed, usually by taking a little from the existing starter and adding more flour and water. This becomes the "starter". The left over starter that was not used for the new/refreshed starter becomes the discard. Some people throw it away, most save it for other uses. I like this recipe so much that I will simply make more starter to use in the recipe, it does not have to be discard.

Thanks for watching! Yes, you can use parchment paper. It will slide around a little. Sometimes a damp towel or paper towel under the parchment will hold it in place.

I watched the video again and you mentioned parchment could be used. I did not get it the first time. Thank you! I made a mess with the parchment! But the crackers finally turned out great! 😃👌

@@caroceren I'm glad they turned out!

Thanks for checking out my video. I add the baking soda to create a little more delicate cracker. It's not a huge difference, but I like the little lighter crunch.

There are many ways to handle discard or no discard. I personally like to use sourdough discard to enhance the flavor of other doughs. Pancakes and waffles, crackers, and many more. It is merely one's preference.

. Docking can be decorative and quite nice but is not necessary with this recipe.

Yes! Any cooking oil will work nicely.

I have never tried it but I bet you could. I have a log in the fridge right now. I will cut it in half, freeze half and let you know. Thanks for the suggestion! I am excited to try it.

I also freeze the crackers, and they are wonderful and last months.

@@SanDiegoArtisanBreadSchool I went ahead and put them in the freezer. I made 8 logs I kept 2 out to make the crackers and thought I would just freeze them. Let me know how they come out.

Yes, rye is a good replacement for the whole wheat. Actually, you can use any flour you want. It will change the flavor and texture a little, but it is fun to experiment!!

@@SanDiegoArtisanBreadSchool is there any difference if we keep the dough for 4hours@ overnight??what is the function?

@@zidazahrancooking659 More flavor is developed if the dough can rest at least 4 hours or overnight. It's OK to skip the rest period and make your crackers right away. I would recommend making the crackers with a rest period and without a rest period and see which your prefer.

@@SanDiegoArtisanBreadSchool oic oky then i think i prefer to keep it overnight ..but i made a mistake..i used 70gbreadflour n 70g ryeflour😅 is it oky??have u ever used this both flour

@@zidazahrancooking659 No, but I love rye flour and it was my next experiment with crackers because of the health benefits. Rye is really good for one's sugar elevation level. Please let me know what you think.

I keep discard in a 4 cup plastic Combo container with a lid. Make sure the discard is labeled!! I have heard a number of times discard being thrown out by mistake.

Surprisingly different kinds of salt have different a"salty" taste.

Thank you so much from UK. Just made it..... Absolutely delicious. Thank you so much for your time recording this video....

Thanks for watching my video. I also make more sourdough starter if I don’t have enough discard to make crackers or pancakes or whatever I want to make.

Sometimes you don't use your sourdough because you don't make bread...so you have a lot , if you feed your sourdough you'll have so much...so that's why we discard It... sorry I'm from México

Instead of throw It away, we can make other things

It's made by Betty Crocker. Non-stick. We use them in class.