Sourdough Discard Crackers (herb or sesame/ gluten-free or not)

Do you still have your pandemic sourdough starter? I have mine, but I do not have so much time to bake bread. Maybe you have the same problem? This cracker recipe is so fast that it has allowed me to keep feeding my starter once or twice a week even though life has become overly full and busy again. It also makes truly delicious crackers for snacking on or making fancy appetizers (as shown in these photos from Christmas!)

This is adapted from a (not gluten-free) recipe that I found on Food52. So if you do eat gluten, just use your starter and regular flour! My dear friend Boo looked after my starter for 5 weeks this summer while I was quarantining and visiting my mother in Canada. Boo does not eat dairy and made these crackers with olive oil. She was also working insane hours as a producer for a festival…. so if she was able to fit sourdough cracker making in to her busy schedule anyone can do it! Boo named my starter Henrietta (after Henrietta Lacks). Here is a picture of Henrietta….

I know this is a bit confusing, but I no longer use the gluten-free sourdough starter that I wrote about on this blog. It was too labor intensive and it ate sorghum flour (which is costly). I made this gluten-free sourdough starter following the protocol laid out in Aran Goyoaga’s excellent cookbooks Canelle et Vanille and Canelle et Vanille Bakes Simple. If you are really serious about gluten-free baking, I cannot recommend her books highly enough. Her books also have fabulous recipes for using your starter to make sourdough boules, which I enjoy doing when I have a bit more time.

Sourdough Discard Crackers

adapted from Food.52


  • 225 grams cold, unfed sourdough discard
  • 1 cup all purpose flour (about 114 grams). I have used my favorite homemade GF millet sorghum mix, Bob’s Red Mill GF AP flour mix and Jeanne’s GF mix and they have all worked well!
  • 4 tablespoon softened butter (or olive oil)
  • seasonings (see options below)

Seasoning options


  • 2 Tablespoons dry thyme 
  • 1/2 teaspoon kosher salt
  • lots of black pepper

Sesame (this is the best in my opinion)

  • 1/4 cup sesame seeds (black look dramatic but white ones are just as tasty)
  • 1/2 teaspoon kosher salt
  • lots of black pepper


  1. Preheat the oven to 350
  2. Combine all the ingredients in a large bowl and knead with your hands until the dough becomes smooth and elastic. At this point, if you are not ready to finish the crackers, you can wrap your dough loosely in plastic and leave it in the fridge for a while . It will develop more sour flavor. I would not leave it for more than an hour or two.
  3. Cut two sheets of parchment paper to fit your cookie sheet.
  4. Roll the dough out between the two sheets of parchment paper until it is 1/16 of an inch thick.  Gather the extra that ends up smooshing past your prepared paper into a ball and set aside.  Use the bottom sheet of parchment paper to transfer the rolled dough to the cookie sheet and set aside while your roll the rest.
  5. Cut the remaining sheet of parchment paper in half and use those two sheets to roll out your leftover dough.  Transfer that to another cookie sheet.
  6. Score the crackers with a knife and then bake for 15 minutes.  If they still look totally pale you can give them another 5 minutes.  As soon as some of them start to look golden, I like to turn the oven off and let them finish in the oven as it cools. Crackers are thin so they are very sensitive to the hot spots and flaring in my lousy oven. Your oven may need different timings! The original recipe suggested 25 to 30 minutes, so if you have nice oven that holds temp and heat evenly maybe try that?

4 Comments Add yours

  1. Glenda Berry says:

    Edit: not ready to finish the crackers, you can wrap your dough loosely in plastic and leave it in the fridge for a whole (Should be while)

    Sent from my iPad


  2. I have never made crackers but definitely want to try this!

    1. Let me know how you like it! It’s so easy!

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