Sourdough Crackers

Are you spending more time these days working on your sourdough making skills when you suddenly realise you’ve got so much starter leftover and don’t want to be wasteful throwing it away?


Discarded sourdough starter ready to be saved!

Well boy do we have a scrumptious solution for you! Your surplus starter will have you enjoying cheese and crackers during your next iso movie marathon – thick socks on and all. Winning!

Rosemary flavoured sourdough crackers accompanied with goats cheese and dried grapes.


1 cup White Flour

½ cup Wholemeal Flour (if you don’t have wholemeal flour, just use another ½ cup of white flour)

¼ cup Extra Virgin Olive Oil

1 cup Sourdough Starter

1 tsp Sea Salt

Optional flavour: 2 sprigs Rosemary

Optional toppings: flake salt, freshly cracked pepper, dried herbs, or seeds (such as fennel, nigella, sesame, poppy).

Sea salt sourdough cracker.


In a bowl, mix all the ingredients together until it comes together into a rough dough, then knead by hand on the bench for just a minute. The dough should be very stiff.

Weigh your dough into equal portions depending on how large you want you crackers to be (we do 6 x 80g pieces for really long crackers, or if your trays are small do 12 x 40g pieces). Flatten each piece and shape into oblongs.

Cover and rest for minimum 30 minutes. (Note: the longer you rest your dough the more relaxed it will become, making it easier to roll out thin.)

Preheat your oven to 180°C fan forced and prepare your baking trays with baking paper.

Begin rolling out your pieces of dough length-wise to make long thin crackers, using some flour for dusting each side as you go. Alternatively, you can use a pasta roller here if you have one!

Lay your thin sheets of dough onto the prepared baking trays and dock (make indentations) all over with a fork to stop the crackers from puffing up too much in the oven.

If you are putting any toppings, brush lightly with water and sprinkle with your topping of choice. Bake for 10 minutes then cool completely at room temperature.

The crackers won’t stale if stored in an airtight container for 5-7 days. Break into random shards and serve with cheese, fruit pastes, brine-y olives, pickled veg and yummy dips.

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