Stephanie’s Sourdough Crackers

Everybody is making sourdough these days, myself included. I have actually been making sourdough for the last few years and appreciate the process of making , baking  … AND eating it. But then there is all this discard sitting in a jar in the fridge. I have to admit I do not like the discard added to sweet recipe like pancakes. But I love the tanginess of it in savoury things, like pizza crust and crackers.

This recipe is a great way  to use up a cup of discard, it is well fermented and you are not wasting any flour.

Learn how to make a sourdough starter Here



220 g (1 cup) sourdough starter discard

100 ml warm water

1 tsp  onion, grated

2 garlic cloves, minced

2 tsp psyllium husk

1 Tbspn olive oil, plus extra for brushing on top of crackers

1 Tbspn nutritional yeast, plus extra for sprinkling

20 g (1/4 cup) tapioca flour

40 g (1/4 cup) white rice flour

90 g ( 1 cup loosely packed) aged cheese, grated

1/4 cup parsley (optional), chopped

1 tsp salt

1/4 tsp pepper


  1. Preheat the oven to 375°F
  2. In a bowl, mix together the unfed starter (straight from the fridge), with the warm water, then add all the other ingredients. Rest for 30 mins in a warm place.
  3. Knead the dough until thoroughly mixed and roughly shape into a rectangle on a piece of parchment paper.
  4. Using a rolling pin, roll the dough as thin as you can to an 1/8 of an inch thick or even thinner, then cut into squares with a pastry cutter or a knife
  5. Transfer the dough and parchment paper onto a baking sheet. Lightly brush the tops of the sourdough crackers with olive oil. Sprinkle the tops of the crackers with salt and more nutritional yeast. Prick crackers with a fork.
  6. Bake  for 40- 45 minutes, until they are starting to brown around the edges.
  7. These are so good eaten warm and you can reheat them before serving. You can also store them in an airtight container at room temperature


10 thoughts on “Stephanie’s Sourdough Crackers

  1. cjkostlergmailcom says:

    I tried clicking on HERE to ‘Learn how to make a sourdough starter’, but was required to start a domain?

    I just want to see how to make the starter!




  2. Amber says:

    These sound delicious! We have a dairy allergy, could the cheese be omitted without having to modify the recipe to account for the omission?
    Thank you!


    • acoupleofceliacs says:

      I haven’t tried it that way at all. I feel that they would definitely try to fall apart more. You could try to substitute with a little more flour if needed and some extra herbs or crushed garlic for flavour


  3. Courtney says:

    I made these with daiya shredded cheeze as I am lactose intolerant and they turned out wonderful! Thank you for the excellent, easy recipe!


  4. Katie says:

    Hi! I’m finding the dough a little hard to work with, but don’t have a lot of experience with kneading.. wondering roughly how much extra flour is needed for kneading and what type you use


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