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These crunchy sourdough leftover crackers have turned my kitchen scraps into an addictive snack that my family devours immediately. Friends can't believe I only use three basic ingredients with no special methods to make these bakery-standard treats every single time.
I stumbled on this method during a weekend of non-stop baking when my starter container was full to bursting. My girlfriend instantly said they beat anything from the shops, and now we can't have our Friday cheese plate without them.
Ingredients
- Sourdough discard: brings that unique sour kick and makes these crackers snap perfectly when they're done
- Unsalted butter: gives them that lovely buttery taste and helps them turn golden and crunchy
- Fine sea salt: brings out all the flavors and highlights the natural sourness
- Toppings of choice: lets you make them different every time from bagel mix to fresh herbs
Step-by-Step Instructions
- Get everything ready:
- Heat your oven to 350°F and put parchment on a baking tray, making sure it lays completely flat so your mixture will spread easily.
- Mix your ingredients:
- Melt the butter fully in your microwave or on the stove and let it sit until it's just warm when you touch it, about 2 minutes. Put your bowl on a scale, zero it out, and add exactly 200 grams of sourdough discard right into the warm butter. Throw in the sea salt and stir with a spatula until everything's completely blended.
- Get it on the tray:
- Dump all your batter onto the paper-lined tray. Use a flat spatula to spread it super thin, almost see-through in places. Go for roughly 13x11 inches, but don't worry about the exact shape – just focus on getting it really thin. The thinner it is, the crunchier your crackers will be.
- Sprinkle your extras:
- Add your favorite seasonings with a light hand. Don't go crazy with salt since these are very thin and can get too salty fast. Press the toppings down slightly so they stick during baking.
- First bake:
- Put them straight in your hot oven. Don't wait around or the mixture will soak through the paper and stick later. Bake for just 10 minutes until the edges start to firm but aren't brown yet.
- Cut and finish cooking:
- Take out your partly baked sheet and quickly slice into shapes using a pizza cutter. Work fast while it's still soft. Put back in the oven for another 15 to 20 minutes, watching for a nice golden color and a hardened surface.
- Let them rest:
- Leave the crackers on the tray until totally cool. This last step is super important for getting that perfect crunch. When fully cooled, they should break with a clean snap.
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The leftover starter really makes these special. I've tried making them with fresh starter but the aged discard gives them a complex flavor you just can't get any other way. My grandpa, who's super fussy about his crackers, tried these and said they beat anything from the fancy food store before asking me how to make them.
Troubleshooting Tips
If your crackers look golden but aren't crunchy, they weren't spread thin enough. Your batter should look almost see-through in spots when you spread it out. If they're still soft after the full cooking time, turn your oven down to 300°F and bake another 5-10 minutes, but keep an eye on them so they don't burn.
Storage Secrets
These crackers stay amazingly crisp when kept in an airtight container at room temp. For best results, store them in a glass jar with a tight lid or a metal container instead of plastic bags that can trap moisture. If they get soft after a few days, just pop them back in a 300°F oven for 5 minutes to make them crunchy again.
Serving Suggestions
These crackers taste great on their own but they really work magic as part of a bigger spread. They go perfectly with soft cheeses like brie or camembert since they're sturdy enough to scoop without breaking. They handle hummus, olive spread, or even sweet toppings like fig jam just as well. For a fancy starter, try a small dollop of goat cheese topped with a bit of smoked salmon.
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Frequently Asked Questions
- → How should I spread the mixture?
Use a small offset spatula to get a thin and even layer. Try to keep it as consistent as possible for crispier crackers.
- → Can I flavor with infused butter?
Absolutely! Herb or flavored butter works great. Just check the saltiness so your crackers don’t end up too salty.
- → Where should I store these once made?
Keep them in an airtight bag or container to lock in the crunch. Stored properly, they stay fresh for about a week.
- → What are some topping ideas?
Go for cracked salt, sesame seeds, everything seasoning, shredded cheese, or herbs like thyme and rosemary.
- → Why don’t my crackers crunch?
If they turned out chewy, it’s probably because they weren’t thin enough. Try baking them longer for a crispy texture.