How To Make Sourdough Discard Crackers

Got some spare starter? Why not make some crackers!

This recipe is so simple, it would be a sin to bin your leftover starter instead of making these. Loaded with seeds and rye flour they have a very distinct flavour. Who knows maybe they are kind of healthy too! This recipe is for a 23 x 33cm (9in x 13in) tray.

Watch the video down below to see detailed instructions.


150g (5.3oz) rye flour (white, whole, dark – any will do!)

100g (3.5oz) sourdough starter

40g (1.4oz) water

3g (0.1oz) bicarbonate of soda or baking powder

3g (0.1oz) salt + extra for topping

30g (1oz) melted butter

1 teaspoon black treacle or honey or syrup


1 egg and seeds for topping


  1. Add the water, salt, treacle, butter & starter to your bowl and mix well.
  2. Add the flour and bicarbonate of soda and mix to combine.
  3. Knead the dough for around 5 minutes.
  4. Wrap up and refrigerate for 30 minutes.
  5. Roll the dough to size, place it on the paper and in the tray. Score it at this point.
  6. Cover and rest in fridge for 30 minutes. During this time pre-heat your oven to 180C (360F) with the fan on.
  7. Prick the dough with a fork all over and brush with the egg.
  8. Sprinkle on the toppings and press them in lightly.
  9. Bake for around 20 minutes.

Cool down and enjoy or store for later.

Watch the video here

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