Going Crackers ?

Yes, the great social isolation event is beginning to wear on everyone.

Just to keep from going crackers, I think I’ll make crackers. The idea started this AM as I fed “Seymour” , my sourdough starter, and considered having to toss a cup of discard. What can I make with this. My wife made a comment about “Going Crackers, being cooped up..”, Well from random comments come random ideas…

This is a basic recipe, the optional mix ins and toppings are endless, my favoring is the “Everything but the Bagel” Seasoning…

I’ve kept this recipe small as there are only two of us in this cell. One could score the crackers about halfway through baking, but I am lazy and have other things going on so we will break them up once cooled.

They are perfect for snacking, having with soup, or maybe crushed as a topping for a nice baked macaroni and cheese casserole.

From Wikiepdia:

A cracker is a flat, dry baked food typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before baking. Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain.

Crackers can be eaten on their own, but can also accompany other food items such as cheese or meat slices, dips, or soft spreads such as jam, butter, or peanut butter. Bland or mild crackers are sometimes used as a palate cleanser in food product testing or flavor testing, between samples. Crackers may also be crumbled and added to soup. The modern cracker is somewhat similar to nautical ship’s biscuits, military hardtack, chacknels, and sacramental bread. Other early versions of the cracker can be found in ancient flatbreads, such as lavash, pita, matzo, flatbrød, and crisp bread. Asian analogues include papadum and senbei.

Discard Crackers

Crispy, tangy, tasty ...
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Breads, Side Dish, Snack
Cuisine Global
Servings 1 tray
Calories 316 kcal


  • 200 grams Sourdough Discard
  • 40 ml olive oil
  • 5 grams Salt
  • 3 grams Dried Herbs Rosemary, oregano ... Optional
  • 5 grams Minced Garlic Optional
  • 10 grams Parmesan cheese Optional


  • Preheat the oven to 325F
  • In a large bowl, discard, oil, salt and 1/2 of the optionals if used.
  • Line a large skillet with parchment paper
  • Pour in the batter and spread thinly
  • Sprinkle with reserved optionals
  • Bake for ~1 hour
  • Cool for 1 hour (COOL COMPLETELY!)
  • Break in the pan, and store in airtight container.


A few notes:
I've used my standard starter here.  This equates to a 100% hydration.  (Take note of this for future reference)
I've also used my standard feeding / discard as well, roughly 1 cup.
I've also included some basic optional add ons, but the sky is the limit, I can see some of my followers dusting with Gochugaru, or cayenne pepper.  Let your creativity / imagination run wild. 


Calories: 316kcalCarbohydrates: 21gProtein: 6gFat: 23gSaturated Fat: 4gCholesterol: 7mgSodium: 1326mgFiber: 1gSugar: 1gVitamin A: 154IUVitamin C: 1mgCalcium: 156mgIron: 2mg
Keyword Sourdough
Tried this recipe?Let us know how it was!

  Filed under: American, Baked, Bread, General, Pub Food, Stolen from the Net, Vegetarian

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