Delicious Vegan Sourdough Crackers
One of my rituals every week is baking my own bread with sourdough starter. Now personally I follow the no discard rule as I hate wasting anything and the bread still turns out fine. I’m also a bit lazy and don’t want to feed my starter all the time. However, I know a lot of people produce discard so I want to share a few recipes that can use up the discard. Here is a favourite of mine: sourdough crackers for snacking!
Sourdough Discard
If you want to ensure that your sourdough starter is always fresh and ready to bake you will feed it and produce discard. Personally, I only feed it before I bake so avoid the whole discard issue. If I want to bake something, like my English breakfast muffins, I just produce a bit more of my sourdough starter when I feed my sourdough starter before baking.
Sourdough Discard Recipes
There are quite a few great recipes you can follow if you need to use up discard. You can make English breakfast muffins, these sourdough crackers, normal muffins and so much more! I will share more recipes when I try them.
Sourdough Crackers
Vegan Sourdough Crackers
Make this snack with your sourdough discard. It is great for hiking trips or picnics and goes well with vegan spreads, cheese or hummus.
Ingredients
- 1 cup whole wheat flour
- 1/2 tsp salt
- 1 cup sourdough starter
- 1/4 cup olive oil
- Toppings: coarse salt and rosemary (optional)
Instructions
- Combine starter and oil then add the dry ingredients.
- Knead the dough a few times to incorporate the flour.
- Cover and let rest for 6 hours.
- Preheat oven to 175°C.
- Flour surface and roll out half the dough on parchment paper. The dough should be about 2mm. Then cut with a knife or I often use a pizza cutter into bite-sized pieces.
- Brush with olive oil and sprinkle with salt and rosemary.
- Bake for 6-8 minutes, turn crackers and bake for 6-8 more minutes
- Transfer to a cooling rack. Store in a glass. They also freeze well.
Nutrition Information:
Yield:
10 servingsServing Size:
1Amount Per Serving: Calories: 132Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 176mgCarbohydrates: 18gFiber: 2gSugar: 0gProtein: 3g
Have you tried this vegan sourdough crackers recipe? Share it in the comments!
If you enjoyed the recipe and want to find more head over to my recipe section and join my Facebook Group which focuses on homemade vegan recipes that are affordable and healthy.
This looks delicious! I have never tried making anything bread or cracker related. With the quarantine and having so much time on my hands, I will definitely have to give it a shot! Great recipe – Thanks for sharing 🙂
Hope you’ll enjoy them as much as we do!
Those look so good! Can’t wait to try
If you do, let me know how you liked them! 🙂
Never thought about making crackers! Looks super easy!
It is surprisingly easy and they last well. If you try them let me know how you liked them! 🙂
Hi! I have been making crackers with sourdough discard for the past year since getting on the sourdough bandwagon! I love the simplicity of your recipe…BUT…all the other SD crackers I make require a much longer bake time: (30 minutes, cut with pizza wheel and bake 30 more minutes etc) so I have never done 6-8 minutes; turn and bake an additional 6-8 minutes—I don’t mean to go my own way—i want crisp crackers and even if I lower the temp, I still bake many more minutes than 6-8…so PLEASE reassure me if that 6-8 is true-or could it be a type-OH?? Thanks! I really appreciate your website!!
There are so many lovely recipes around! Glad to hear you enjoy making sourdough crackers! This recipe relies on rolling the dough really thin to about 2mm so 6 – 8 min on each side should be enough. However, all ovens are different as well! While baking these in my previous oven it only needed about 6 min on each side to get really lovely and crisp crackers, in my current one it is probably more about 10 min on each side! Can’t wait to have a better oven again!