Sourdough Crackers 2.0

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I have been keeping my sourdough starter out on the kitchen counter and feeding it daily, rather than storing it in the fridge and feeding it only weekly. Here’s why:

bread 11.15.15
My best sourdough loaf ever

I wish I had taken a crumb shot of this. It’s the best loaf I’ve baked thus far. It tasted fairly sweet, which you’d expect when using a starter stored at room temperature. But when you leave starter at room temperature, you need to feed it every day. That means you accumulate tons of discarded starter. If you don’t find something to do with all of that starter, you’ll drown in the stuff. So I use it to make crackers. Lots of crackers. Good thing they’re addictive…and good for sharing…

smiling man holding mason jar of sourdough crackers
The way to a man’s heart

You can read about tending a sourdough starter herehere and here.

feeding starter
Feeding my starter. I store the discard in the refrigerator in the rectangular container you see in the bottom left. This can pile up quickly.

I bake these crackers every week or so and have learned a few tricks since I wrote my first post on them. I have wanted to update the recipe for months.

What’s new in version 2.0

  • I make a double or triple batch of the dough and after it has fermented on the counter for several hours, bake some of it and store the rest in the refrigerator. When I want more crackers later in the week, I can just grab a hunk of dough and whip them up. It’s almost like having convenience refrigerator dough on hand without the over-packaging and nasty chemicals.
  • Refrigeration halts the fermentation. I find that when I let the dough ferment at room temperature for too long (let’s say over 8 hours), it starts to break down, making a big mess when I attempt to roll it out. But in the refrigerator, the microbes go dormant. Now I can make a pile of this dough at once—and use up even more starter! No more baking dough bleary-eyed at night and cursing myself for having started it in the morning. If I’m too exhausted to bake, I simply put the dough in the fridge!
chilled dough
Chilled cracker dough
  • I no longer use Silpat silicon mats for baking these. The crackers contain enough oil that they don’t stick to cookie sheets. I hate washing those mats and feel a bit wary of using them. (Are they truly safe to bake on? I’m asking. I don’t know.)
baked crackers
Ungreased cookie sheets work just fine
  • I no longer brush olive oil on top. You can do that if you want to but the salt (or seeds or nutritional yeast or whatever) sticks to them just fine without having to take the extra step of brushing these with oil. I’m not sure which I like washing less—Silpats or pastry brushes. Ditch them both.
ready to eat
Finished crackers


Sourdough Crackers


  • 2/3 cup unfed starter from the refrigerator
  • 3 heaping tablespoons coconut oil or olive oil (I used coconut for this post)
  • 3/4 cup whole wheat flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • extra coarse salt for topping


  1. Combine starter and oil in a non-metallic bowl. In a separate bowl, mix together flour, salt and baking soda.
  2. Add dry ingredients to bowl with wet ingredients. Combine. If necessary, knead the dough a few times to incorporate the last bit of flour. Cover bowl with a plate or towel and let rest for six hours at room temperature. Store in the fridge after this if you won’t bake right away. The dough will keep in the refrigerator for about a week. Let it warm at room temperature for 15 minutes to half an hour to making rolling easier.
  3. When you’re ready to bake, divide the dough into two halves on a generously floured surface.
  4. Preheat oven to 350°F.
  5. Roll the dough out about two millimeters thick. If necessary, sprinkle with flour between rollings to prevent dough from sticking to your work surface.
  6. Transfer the dough to ungreased cookie sheets.
  7. Cut into rectangles with a pizza cutter or a knife. Sprinkle with salt.
  8. Bake for 6 to 8 minutes, turn trays and bake 6 to 8 minutes longer. Crackers are done when crispy and slightly browned. (My oven is a bit cool, so your crackers may bake faster.)
  9. Transfer crackers to a rack to cool. Store in a glass jar. These also freeze well.
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138 Replies to “Sourdough Crackers 2.0”

  1. I was in need of a new cracker recipe. This looks perfect.

    1. Thanks Hilda. They are VERY good. And they use up all that discard. Win win 🙂

  2. I bet they are delicious!

    1. They’re highly addictive Karen!

      1. I just came across these on Pinterest and they’re AMAZING…just finished my second batch in 2 days!! This time, I added freshly grated Parmesan and fresh rosemary to the dough after the 6 hour rest. After rolling them out, I topped then with fresh-cracked pepper and garlic salt. Oh my word they’re fantastic! Thanks for a great recipe!!

      2. Hi Sarah,
        I’m glad you like them. That sounds like an amazing combination. Enjoy!
        ~ Anne Marie

  3. Looks fabulous. Just a question, how long do these typically last, either in a jar or a freezer?

    1. Thank you 🙂 They last quite a while in the freezer. I would say a couple of months. If I don’t freeze them, we gobble them up within a day or two but I would say they are fresh for about a week.

  4. been meaning to tell you for so long how much we love these crackers
    I make them once a week occ twice and find the recipe very forgiving to adaptation.
    one of my weaknesses has been buying crackers and stalking the ones with the least offensive packaging – not easy and not even possible so these are a goddess send.

    1. Thanks Sandra. I’m glad you like them so much. They really help solve the I-want-a-snack-but-not-the-nasty-packaging dilemma 🙂

  5. Thank you for this recipe, I will definitely tri it. I have been frustrated with cracker recipes with too much fat, sugar, cheese…and I hate wasting the starter. I have a recipe from Theresa Greenway to make flour tortillas and i willl never again buy tortillas . The dough freezes well and I divide it in 3, which gives you about 400 gr portion, roughly 12 med tortillas. I have a chest freezer, not great for jars but I will reorganize my fridge freezer ,I promise 😊 Thanks for the great tips!

    1. You’re welcome Suzanne. Thanks for checking out the post! No kidding I am looking down at my to-do list right now and one item is “make tortilla dough” (sourdough of course). You commented in the nick of time 😉 I will google the recipe. I would be SO happy if I had tortilla dough in the freezer ready to go. I hope you like the crackers. They are addictive. And they’re great for older starter too. It makes them more tangy. Enjoy!

  6. Reblogged this on Poli.V and commented:
    Reblogging so I can have a go at making these, they sound like just the ticket and I do love sourdough and I do love crackers, win win!

    1. Thanks so much for the reblog!

      1. You’re very welcome 🙂

  7. Hello. I’m new to baking so excuse the silly question. What is a starter? And what is an unfed starter at that.

    1. That’s not silly at all, Adi. A starter is wild yeast. Most bread recipes call for commercial yeast (like Fleischmann’s). A starter is made of flour and water and you “feed” it fresh flour and water every day until it’s bubbly and full of bacteria and yeast. Then you bake bread with it. When you feed it every day, you end up with a lot of extra. These crackers are a great way to use it up. Here are a few posts I wrote on starter:

      I hope those help 🙂

  8. Rikke Nielsen says: Reply

    Looks soo good 😀 I’m also making a lot of crisp bread, which is just big scandinavian crackers 😀 ! Would like to try making it with sourdough, but do you think I can make it with rye flour(yep I’m all scandinavian! 🙂 ) ? 🙂 Else I guess I’ll just have to try out!!

    Happy thoughts from Denmark from another Zero Waster who loves spending time in the kitchen 🙂 And thanks for all the inspiration 🙂

    1. Hi Rikke. I have made these with rye and they were good. I’ve also used spelt, or a mixture or whatever I had on hand. How do you make your crips bread? Happy thoughts from my kitchen in the US and thanks for checking out the recipe 🙂 Enjoy!

      1. Rikke Nielsen says:

        Then I have no excuse to not try it out soon, guess I need to start up a sour dough 🙂 And I make them mostly with a lot of seeds 🙂

        This makes 2 baking trays:
        Dry: 1dl rolled oat, 1dl sunflowerseeds, 1 dl pumpkinseeds, 1 dl flaxseeds, 1 dl sesameseeds, 3 1/2 dl rye flour, 1 teasp. salt
        Liquid: 1 d olie(usually use cold pressed rapeseed oil), 2 dl water

        Mix it all, roll out, bake for 15-30 minutes at 200 degree celsius 🙂

        I usually never follow the exact recipe but use whatever seeds I have on hand 🙂

  9. […] flavour… and oh yeah, super amazing with some waste not, from scratch hummus. Yum! Recipe HERE. I also found a recipe for pizza crust that I’d like to try next, because maintaining a […]

  10. […] Try making sourdough crackers: […]

  11. Just baked these yesterday and I am hooked!!! They are so good. My crackers actually puffed up. I don’t mind but do you think it’s because I didn’t roll the dough flat enough (I thought it was just a millimeter or so)? Thanks for the great and simple recipe using discard!!

    1. Great Nancy! I’m glad you liked them. Sometimes mine puff up. I like them best that way but it doesn’t always happen, so I don’t consider it a mistake 🙂 I’m not sure why they sometimes puff up. I should pay more attention. Maybe younger discard puffs up more??? ~ Anne Marie

      1. I just made a second batch last night and they turned out perfect! Very thin and crispy (but not puffy, oh well). This time I left the dough on the counter for like 10 hours…last time when they were puffy, the dough was sitting in the fridge for almost a week before I had a chance to roll it out (and I didn’t really give it time to warm up). I also roller it as thin as I possibly could this last time. They are so addicting, but I don’t feel gross after “indulging” like I would after eating store-bought crackers. Thanks again!

      2. Oh I know what you mean about not feeling sick! Store-bought would make me feel a bit queasy. I was the same way with store-bought cereal. Thanks for the notes about how you’ve been baking them. By the way, I find if I let them sit too long, the dough starts to break down and is very difficult to roll out. I’m glad yours are turning out so well 🙂

  12. Vickie Szymanski says: Reply

    I want wondering if freshly grated Parmesan cheese can be added to the dough? How much and when in the process?

    1. OMG. You are a genius. I would say add it to taste. Maybe try a couple of tablespoons at first? I haven’t tried this (but really want to…) so I’m just guessing. As for when to add it, I think you could mix it in at the beginning along with everything else. Or you could try sprinkling your work surface with grated Parmesan and rolling the crackers out on it. The cheese will stick to the dough.

  13. Vickie Szymanski says: Reply

    I tried 2 ozs. of very finely shredded fresh Parmesan. I kneaded it into the dough. Good yet the taste still not strong enough. Will continue to tweek the amount. It is a nice addition.

    1. Thanks for letting me know, Vickie!

  14. Arianne Chong says: Reply

    Omg, I just made this a few seconds ago for my 2 year old snacker. It is currently 10:42pm in Western Australia. I cant stop eating it. I dont think these crackers will see the light of the next day!

    1. The Zero-Waste Chef says: Reply

      Hi Arianne. Hahaha! I’m glad you like them! My daughter was the first to make them and I couldn’t stop eating them either when I first tasted them (and still can’t when I make them). They don’t last around here either. Occasionally when I have time I will bake a double batch and freeze some. They last maybe an extra two days. Enjoy! ~ Anne Marie

  15. Oh my. These crackers have changed. my. life.
    I was looking for an alternative for water crackers and their tin biscuit packaging and these are ten times better than anything I could buy! And then to use discarded starter- and that used to bug me as well- Thank you thank you.

    1. The Zero-Waste Chef says: Reply

      Hi Kirsti, I’m glad you like the crackers. I love them too. They’re addictive, which is good because the starter can really pile up! ~ Anne Marie

  16. This looks amazing and I am going to try making these! Just wondering if I can let it rest in the fridge instead of room temp? Can I substitute baking soda with something else? Thanks!

    1. The Zero-Waste Chef says: Reply

      That would be fine to put the dough directly in the refrigerator. I haven’t made them without baking soda. I would try baking powder if you have any. Baking powder is a combination of baking soda and cream of tartar. If you don’t have baking powder, you could just try making these without baking soda altogether.

  17. […] I am getting places with my sourdough baking. On the left are crackers. Yes, that’s right ZW crackers!! This has been a long-time struggle of mine as I am a savory snacker and cheese and crackers was […]

  18. […] spelt crackers with fennel and cracked pepper (barely adapted from here) […]

  19. Hello Anne Marie
    Thanks for sharing your expertise. I’m looking after my son’s sourdough while he is away and googled what to do with excess starter as it seemed a waste to throw it away. In that process I found your wonderful blog. Such a pity it would be a long trip to one of your teaching days from Australia!
    Anyway, last week I made a double batch of the crackers, one with coconut oil and one with olive oil, and am back on today to make some more to take to a NYE party tonight. Absolutely delicious!
    Thanks again

    1. The Zero-Waste Chef says: Reply

      Hi Elizabeth. My pleasure! I’m glad you found the cracker recipe. Several people have told me they have put off starting a starter because they don’t want to waste the discard. This solves that problem. I hope everyone enjoyed the crackers at your party. Happy new year! ~ Anne Marie

  20. Can you advise on how to bake with traditional yeast? I don’t have a sourdough starter….yet 😊

    1. The Zero-Waste Chef says: Reply

      Hi Mel. The sourdough starter I use is unfed so it’s not at all lively. I haven’t tried making these with dry active yeast. That would make these rise and they would be difficult to roll out super thin. They would still taste good though. ~ Anne Marie

  21. Have you tried a gluten free version on these? Thoughts? So excited to try them, regardless!

    1. The Zero-Waste Chef says: Reply

      Hi Laila, I haven’t tried that but I think it would work. You don’t need (or want) these crackers to rise and that’s what gluten does. Cultures for Health has recipes and instructions for gluten-free sourdough. I found this there: ~ Anne Marie

  22. Oh my! These are so easy and so yummy! I’m eating them right now with goat cheddar and hummus. I don’t think they will make it to tomorrow! Thank you!

    1. The Zero-Waste Chef says: Reply

      Hi Lauren. I’m glad you like them. Goat cheese and hummus sounds delicious with these! They don’t last long around here either 🙂 ~ Anne Marie

  23. Thank you so much for this! I have been overrun with starter “discard” (I’ve never tossed it) and depriving myself of store-bought crackers as they ALL come in plastic. I found this just in time! They turned out so well! How have I never attempted crackers before? My life is changed for the better, thanks! No going back now:) I put nutritional yeast and dill on my first batch and they were so, so good! I’ll have to double the amount so they last longer, as they were popular in my household as well. Next time, I’m going to use garlic infused olive oil and add rosemary and pepper:)

    1. The Zero-Waste Chef says: Reply

      Hi Lauren,
      I’m glad you and your family like the crackers so much. They are a big hit here also. Garlic infused olive oil (and the rosemary and pepper) is a brilliant idea! I MUST try that! Thanks for the idea. There are so many good combinations for these. Enjoy!
      ~ Anne Marie

  24. I can’t wait to try your recipe. The one I use now has no baking soda and the crackers just aren’t crisp enough. I have no trouble rolling them thin enough, I do it between two sheets of parchment. Then I peel off the top sheet and the bottom sheet goes to the baking sheet with the dough on it.

  25. Hi,

    European here, trying these today. roughly I rounded the 2/3 cup starter to 170g and the 3/4 flour to 100g, does this sound a good starter/flour ratio? next time you bake these, could you weight the ingredients? that would make it easier for us here, on the other side of the pond 🙂


  26. […] spelt crackers with fennel and cracked pepper (barely adapted from here) […]

  27. I am looking forward to trying the crackers! Normally when I feed my starter, I wash the old flat stuff down the drain with cold water. I reason that I’m feeding out septic with probiotics.

  28. […] conheço a primeira versão do Zero Waste Chef, mas não senti muita diferença entre os  resultados finais das minhas duas versões. A grande […]

  29. claire rowberry says: Reply

    Hi, I am quite new to your wonderful blog and I am just about to start my 1st ever sourdough starter. I love bread, but the main reason is so I can make these crackers! Sourdough crackers are my absolute favourite! How many feeds/ days would you leave it before you use the discard to make crackers? (i.e Could I make some tomorrow?!) Thanks!

  30. Made a batch of these today. Oh they are amazing! Grated Parmesan and sprinkled some thyme leaves on top! An idea I stole from one of the comments above.
    It’s true they’re addictive alright!
    Thank you for this recipe!🙏🏻

  31. […] Making crackers again, a simple dough recipe from zero waste chef. Sourdough crackers […]

  32. Barbie McStravick says: Reply

    Just made these crackers and stored them in a glass jar like you suggested. So tasty. So beautiful. They won’t last! Thank you zero waste chef…what we should all aspire to be!

  33. I tried the crackers last night and made three batches. This gave me a chance to try with salt, without salt, using olive oil on top or not etc. They taste great and perfect for my cracker and hummous addicted boyfriend! The only issue was that they were soooooo wet I used a ton of flour to roll them out, but they were also (with or without flour) falling apart so it was difficult to get them really thin or onto the baking tray.

    I read some of the comments and realise that it might be because I left them sitting out for 8hrs instead of 6…do you think it was that or could it be something else? It was frustrating to get through three batches like that (face palm).

  34. Im thinking of adding nutritional yeast to amp up the cheesy flavor. Any advice as to if I should toss it in the dough or onto my rolling surface?

  35. Uh oh, just took the rest of my dough out of the fridge and it smells like neglected starter, kind of acetone-y. Do you think they will still taste good? Should I make a new batch and add the old dough? Any advice?

    1. The Zero-Waste Chef says: Reply

      Hi Abbey,
      I find if I leave it too long it is hard to roll out and yours sounds like it might be at that stage. I think that’s a great idea to make more dough. These crackers taste really good so you can’t really go wrong with a double batch.
      ~ Anne Marie

  36. Anne Marie,
    Should we be using baking soda, or powder?
    Does it make a big difference?
    In reference to this recipe on another post, you mentioned – “Sourdough crackers. Old starter makes for a tangy cracker. These taste cheesy but contain only discarded starter, flour, oil, salt and **baking powder** .”

    1. The Zero-Waste Chef says: Reply

      Hi Meg,
      Oops, sorry! Good catch. Yes, baking soda. I don’t think baking powder will ruin them. I haven’t tried making them with baking powder, just baking soda and they turn out really well. Enjoy!
      ~ Anne Marie

      1. Ms Mary Musker says:

        Yeah, I’ve used baking powder and they are fine. As I understand it, baking powder (UK term) is just baking soda (what we would call bicarbonate of soda) with other stuff added so you might want to use a little more.

  37. […] crackers. I’ve made them twice so far, and they are very good. Both times, I loosely followed this recipe, but I suspect you can get away with adding the starter to your favorite recipe for crackers, if you […]

  38. […] Wheat & Honey BreadCrockpot BreadZucchini BreadBanana BreadSourdough CrackersDinner RollsPita […]

  39. Just one question… Can I skip the resting time? 😀

    1. Hi Meleri,
      Yes, you can absolutely skip it. Thank you for asking!
      ~ Anne Marie

  40. jodie kewley says: Reply

    Absolutely delighted to be able to put my excess soughdough starter to good use, rather than put it in the compost bin. These bisuits are really moreish and I will be making them often!

  41. Ms Mary Musker says: Reply

    Just made a batch of these using gram flour instead of wheat flour – just because I was out of wheat flour. And they are delicious, different but delicious. Plus added bonus of extra protein, I guess. I also made a batch with ground up fresh rosemary mixed in. Basically I can’t stop making these at the moment!

  42. Liesel Bimmerle says: Reply

    Just made these & am glad I gambled and doubled the recipe! So yum. I wonder if you or anyone else has tried adding nutritional yeast to get a cheesy, vegan friendly option! Also, they’re very pretty in my glass jars.

  43. Whoever said above that these changed their life, I have to agree! I now make these literally by the kilo and hand them round instead of crisps on every occasion when I would have bought crisps – no packaging. Perfect with home made hummus, perfect with a gin and tonic, perfect as a mid-afternoon snack. I now actually keep my sour dough starter going just so I can make these. Thank you!

  44. Haley Elizabeth Bird says: Reply

    Love this! What do you suggest for dry dough? When I incorporated the wet and dry ingredients it did not form together as a cohesive dough. I added some extra oil but that didn’t seem to help much. I’m letting it rest for the 6 hours to see what will happen. Thanks!

  45. HMM! My crackers ALWAAAAAAAAYS puff up and i don’t WANT them too! Because they puff up so much that they are more like pieces of toasted bread than crackers! I want the thin crispy dry crackers, not bready squares! I wish i knew what to do so they didn’t? could i maybe try a higher temps for less time? Wish someone knew why some puff and some don’t! 🙂

    1. Hi Laylu,
      How long do you let them sit and ferment? If you let them sit longer, that might help. Also, an older stater will be less lively and should reduce the puffiness. I hope that helps. If you try these tricks, will you please let us know how it goes?
      Anne Marie

    2. I dock my dough with a fork before I cut it into squares. That may help.

  46. I had to stop making these crackers, because they were so good that I just kept on snacking all day long.

  47. Love this recipe; it’s exactly what I’ve been hunting for a substitute for store bought, plastic wrapped rice crackers. Sadly I’m coeliac. Do you know how this could be made gluten free? Thank you kindly!

  48. Hi! I was wondering why shouldn’t we use a metallic bowl?

    1. Hi Erin,
      The acid from the sourdough can react with the metal. It’s okay to mix ingredients in a metal bowl but to let the dough sit and ferment, glass or ceramic is better.
      ~ Anne Marie

  49. […] Sourdough English muffin recipe can be found here. […]

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