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

Stephanie’s Sourdough Crackers

Course Snacks


  • 220 g sourdough starter discard
  • 100 ml warm water
  • 1 tsp grated onion
  • 2 cloves grated garlic
  • 2 tsp whole psyllium husk
  • 20 g tapioca starch
  • 40 g white rice flour
  • 90 g aged cheddar cheese
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil plus a little extra for brushing on top of the crackers
  • 1 tbsp nutritional yeast plus extra for on top of the crackers


  • Preheat the oven to 375°F (190°C)
  • In a medium size bowl, mix together the unfed starter (straight from the fridge), with the warm water, then whisk in the psyllium husk.and m Rest for 30 mins in a warm place.
  • To the same bowl add the onion, garlic, tapioca starch, white rice flour, cheese, nutritional yeast, salt and pepper.
  • Rest the dough for 30 minutes in a warm place.
  • On a piece of parchment paper that is cut to fit a large baking tray. Knead the dough on a floured surface until it is thoroughly mixed and then transfer the dough to the parchment paper and roughly shape it into a rectangle. 7.
  • Using a rolling pin, roll the dough as thin as you can to about 1/8 of an inch thick, then cut the dough into squares with a pastry cutter or a knife.
  • Lightly brush the tops of the crackers with olive oil and then sprinkle them with salt and more nutritional yeast. Prick the crackers with a fork.
  • Bake  for 40- 45 minutes, until they are starting to brown around the edges.
  • These crackers are so good eaten warm and you can reheat them before serving. You can also store them in an airtight container at room temperature
  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!

    • 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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