Sourdough Discard Crackers

Not sure what to do with your sourdough discard? Well, why not give these sourdough discard crackers a go? The recipe has been adapted from Margot Dreams of Baking who has the most amazing Instagram feed.

Head straight on to the Recipe For ♥ Sourdough Discard Crackers ♥

I found myself very close to having a husband who was going to leave me! Dave and I went away for the weekend and I suggested we take the Lotus. As the boot space is at a premium, my vanity bag went behind the seats. We were meeting friends in Swellendam and while they were out for lunch, I decided to unpack. I asked Dave for the car keys and went to go and open the car door. I knew that the remote was not working for the locks, but did not realize that the alarm was not set. So I clicked the button and watched in horror as the lock dropped. And the key does not work the central locking. This I did not know, nor was I aware that the central locking unit was broken.

Today’s inspirational recipe from Lavender and Lime ♥ Sourdough Discard Crackers ♥ #LavenderAndLime Click To Tweet

Dave told me that the only thing was to cut the roof, or leave the car there and get a lift home somehow. I suggested we make an effort to try and open the car and as the locks have a little knob on them, surely we could lift one up. Richard came to assist and had the same idea. He came back with a length of ski rope, tied a slip knot into it and slid it through the gap between the window and the car. Dave had fashioned a piece of steel with a hook. And together they managed to get the rope over the knob and lifted the lock. Needless to say I was most relieved, and not only because the car was open. Once all was said and done, we could at least joke about not letting me near the remote.

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5 from 1 vote

Sourdough Discard Crackers

These are so easy to make, and even easier to enjoy
Recipe Category: Baking, Canapé
Makes enough for: 25 crackers


  • 100 g active sourdough starter
  • 30 g flour
  • 36 g whole meal flour
  • 22.5 mls olive oil
  • 7.5 mls Italian herbs
  • 1.25 mls flavoured salt
  • medium flaked salt for sprinkling


  • Place the sourdough starter, flours, oil, herbs and flavoured salt into a stand mixing bowl
  • Use a dough hook and mix until a dough forms then shape into a ball
  • Leave in the bowl, cover and refrigerate for a minimum of 30 minutes, or a maximum of 24 hours
  • Preheat the oven to 180° Celsius
  • Tip the dough onto a silpat or baking paper and roll out until 3mm thick
  • Cut 5cm rounds, rolling and repeating until all the dough is used up
  • Place the cut out dough onto a lined baking tray, lightly brush the tops with water, and sprinkle finely with salt
  • Place into the oven and bake for 18 minutes
  • Remove the tray from the oven and leave the crackers to cool on the tray
  • Store in an airtight container
Inspiration published on Lavender and Lime July 2:

Have you ever locked yourself out of your car? If so, how did you manage to break in?

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