How to Make SourDough Discard Crackers & My Monthly Pantry Restock

sourdough discard

🥗Healthier: whole wheat flour

💰Cheaper: plain yogurt

Using whole wheat flour boosts fiber content, while yogurt can mimic the tangy flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is a dairy-free option, while cheddar is often more affordable.

Preheat the oven to 400°F (204°C).

In a mixing bowl, combine 1 cup of sourdough discard with 3/4 cup of white rice flour and 1/4 cup of tapioca starch.

Add 1/2 teaspoon of salt, 1/2 teaspoon of onion powder, 1/4 teaspoon of garlic powder, and 1 teaspoon of xanthan gum to the bowl.

Stir the dry ingredients together with the sourdough discard and flours.

Add 1 tablespoon of avocado oil and mix until combined.

Gradually add in 1/2 cup of water, a splash at a time, until a dough ball forms that is not crumbly or sticky.

Once the dough is formed, wrap it in plastic wrap or leave it in the bowl and refrigerate for 30 minutes.

After chilling, place the dough between two pieces of parchment paper and roll it out into a rectangle.

Remove the top layer of parchment paper and cut the rolled dough into desired cracker shapes using a pizza cutter.

Transfer the parchment paper with the cut crackers onto a baking sheet.

Bake in the preheated oven for 15-20 minutes until the crackers are golden and crisp.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens