These Italian herb sourdough discard crackers are crispy, flavour-packed, and the perfect way to use up leftover sourdough starter. Made with simple pantry ingredients and dried herbs, they’re a quick homemade snack or addition to any cheese board. No waste, just deliciously crunchy crackers with a rustic Italian twist.
Italian Herb Sourdough Discard Crackers – Easy & Crispy Homemade Snack
Italian Herb Sourdough Discard Crackers – Easy & Crispy Homemade Snack
Ashley’s Place
5
5 minutes
20-25 minutes
Australian
Snacks
Sourdough crackers are one of my favourite things to make with left over starter and I love making different variations. This one I used Italian Herbs and Sesame Seeds for a different twist & used all white (plain/all purpose flour) instead of the part Wholemeal part White. My sourdough Starter is made with Wholemeal or Whole wheat flour so I find it a nice mix to use the Plain flour for these instead
Ingredients
- 🤎 250g of Sourdough Starter (discard)
- 🤎 55 ml of olive oil
🤎 135g Plain flour (All purpose)
- 🤎 ½ tsp of salt & a extra sprinkle extra for the top
🤎 1 Tsp of Italian Herbs
- 🤎 1tsp of Seasame seeds (optional)
Directions
- 🤎 preheat oven to 175°C
🤎 Mix your Flours, sourdough starter, and olive oil and Italian Herbs together
- 🤎 Then pop onto your bench with a little bit of flour and need for about 30 seconds to a minute just into smooth.
🤎 roll out onto a piece of baking paper. If you do is little bit sticky can roll in between two sheets of baking paper. But I usually find it ok. You want to roll it until it’s nice and thin only a couple of mills thick.
🤎 Using a sharp knife, cut into little squares or any shapes you like you can make these bigger or smaller. I like to push my knife in to cut instead of dragging it along because I find it easier with the dough and this way it doesn’t stick if you just simply push down
🤎 I like to add a bit more salt on top so I do a sprinkling all over the biscuits. Add as much as as little as you like, depending on your taste. And add your Sesame Seeds on too, lightly roll your rolling pin over so they stick, you really don’t need to push hard here just a light roll
🤎 in the oven for 20-25 minutes keeping an eye on them and rotate if you need in the oven just depending on the heat. They should be nice and golden, but not burnt. Baking them until golden is how we get crispy crunchy crackers
- 🤎 That’s it let them cool down and pop them into a airtight container for up to about 10-12 days