Sourdough Discard Crackers with Rosemary and Olive Oil

My newest sourdough recipe is a crisp and flaky cracker made from a sourdough discard batter. Get the printable written recipe - www.butterfora...

[@cinemaocd1752]

This is genius. So simple. Every other recipe I've found, is just cracker dough with a little starter mixed in.

[@cinemaocd1752]

I made these the other night and they are delish! So rich and flavorful. They are filling too (with all that oil) they are like Elfish Lambas bread.

[@shilohkamari1812]

you prolly dont give a shit but does anybody know a tool to log back into an Instagram account? I was dumb forgot my password. I love any tips you can offer me!

[@cesaryael5750]

@Shiloh Kamari instablaster ;)

[@shilohkamari1812]

@Cesar Yael i really appreciate your reply. I got to the site on google and im in the hacking process now. Takes quite some time so I will reply here later with my results.

[@feniwulandari8615]

Sourdough discard crackers : 340 gr sourdough starter 60 gr olive oil 5 gr salt Rosmary

[@gonnahitcharide]

I just made my 5th batch earlier today. I saw your recipe about two weeks ago and it is hands down the BEST sourdough starter cracker ever! I’m not kidding! My kids love it!

[@ButterForAll]

This is such a nice comment. Thank you for leaving your feedback and I'm so happy you like this recipe!

[@jacgoulart8788]

This is a great recipe using the discarded starter. I added Trader Joe’s “Everything but the bagel sesame seasoning”. It was fantastic!

[@vickig7033]

Jac Goulart I don't like rosemary so I used EBTB seasoning after I saw your post. Very good suggestion!

[@tracysmith506]

I did the same thing, delish! I put rose man on half and Everything on the other half.

[@bbrown8353]

I just started some sourdough starter yesterday. I'm looking forward to trying these. I hate throwing out useful items! So I hesitated for a long time on keeping a starter - too much waste unless you bake with some frequency. I'm also a diabetic and really limit my carbs so my bread will be for other to enjoy. I have read that - because it is a ferment - sourdough has a lower glycemic index so a recipe that adds no new flour to the ferment I'm going to test my sugar before and after eating a few to see what the effect is. I'm hoping to find a snack for special occasions that won't have a negative affect on my health. So thank you for this recipe - I'm sure they will be great tasting even if I have to give them away!

[@ButterForAll]

Try the recipe for starter in this guide, page 6, keep it small until you are ready to build it up! Demystifying Sourdough - Everything You’ve Ever Wanted To Know About Sourdough Starter - Why It’s Better For You - And How To Start One

[@deniseracine6788]

Absolutely delicious! I just made them today and they turned out beautifully. The only thing I would recommend is to watch them in the second half of the baking process. My oven was on convection and they were ready about 10 minutes ahead of time.

[@ButterForAll]

Great tip, Denise! Thank you for your thoughtful feedback!

[@frisabagiarini9071]

Hi Denise, how long you bake and the temperature when you use the convection oven. Thanks

[@christinehaynes1548]

This works a treat! I found it easier to spread the mixture into the tray with my fingers to allow for an even spread. I also used fresh rosemary - at least a tablespoon (20ml spoon)

[@dougrobinson9236]

Delicious recipe. I use this every time I discard sourdough starter. I use my Lodge cast iron griddle - this makes it so easy to get a good consistent thickness. My crackers are a bit thicker as a result but I only spend at most a minute spreading the batter.

[@margariteolmos3457]

looks much better than other discard recipes I've tried and easier too!

[@ButterForAll]

I hope you enjoy them! Be careful, they are addictive 😉

[@vickyannpaintingwithoils]

My oven is preheating to make this now! I can't wait to taste these. Thank you and God Bless.

[@Booklamp53]

I made a batch yesterday and they were delicious. Thank you for the recipe!

[@ButterForAll]

So glad you like them!

[@rongratdusdee8066]

So happy to have found your recipe. Thank you. On my third attempt, I spread the batter even more thinly on silicone mats. The crackers are so crispy! Delicious 😋

[@valerio6292]

Extremely useful recipe, and you seem a very kind person. Thank you!

[@ButterForAll]

Hi Val! That's so nice of you to say! Right back at'cha! 😉

[@chalineek5370]

Thanks for your great recipe. It’s super easy to follow and help me to make use of my discard starter. Today I add poppy seed to add more crispy texture.

[@alexischavez3238]

Thank you for commenting that you tried poppy seeds! I have some but I wasn't sure if I could pull it off on these crackers but now that I know I will try it

[@pearletamottley6028]

Love this recipe. Sprinkled Zaatar on top instead of rosemary (not a fan) and my crackers were delicious! Such an easy recipe!!

[@dawnesmith-sliming7004]

I’m getting a bit of starter from a friend of mine tomorrow. This will be the first sourdough recipe I make! Thanks so much.

[@ButterForAll]

Wonderful! I hope you love them!

[@artistvictoria9151]

I have a lot of sourdough discard and am baking your Rosemary Olive Oil Crackers today. Looks easy and delicious. My kind of flavors. Pâté sounds perfect for these! I’m going to look on your website to see if you have a recipe for pâté there. Hope you are well. I love your videos!

[@ButterForAll]

Hi Victoria! I do have pate recipes! Beef Liver: Buttery Beef Liver Pâté With Rosemary and Thyme www.butterforall.com/traditional-cooking-traditional-living/buttery-beef-liver-pate-with-rosemary-and-thyme/ Duck Liver: Cranberry Apple Duck Liver Pâté www.butterforall.com/traditional-cooking-traditional-living/cranberry-apple-duck-liver-pate/ Chicken Liver: Pastured Chicken Liver Pâté - With Shallots, Thyme, and Cognac www.butterforall.com/traditional-cooking-traditional-living/pastured-chicken-liver-pate-with-shallots-thyme-and-cognac/ I hope you enjoy the crackers and pate!

[@pprasad2799]

Such a great recipe it came out really well! Making a second batch today. Thank you

[@frisabagiarini9071]

Thank you, I already baked it and love those crackers so much 😍

[@JustPassingThrough2]

You’re great! Just starting the sourdough world, watched many people, and love your style! Thanks for the the recipe, I can’t wait to try these!

[@ButterForAll]

I'm so happy you are here! Thanks for the nice feedback!

[@summerbreeze1955]

What a lovely presentation and clear description, defo having a go! luv n light x

[@ButterForAll]

awesome! I hope you love it!

[@dannieroyce3]

So excited to try these I just started my first batch of starter ever! 🤗

[@ButterForAll]

Congratulations Dannielle! With a new starter, that's not super bubbly and active, you will want to make them as thin as possible! Enjoy! And Happy Baking!

[@lucylavallee7867]

I just tried this recipe today and it is wonderful! I substituted Herbes des Provence and it tasted just as good. Also added ground pepper to the top for appearance.

[@ButterForAll]

I'm so happy to hear it!

[@crazy0woobys]

Oh my, your recipe is the most direct and easiest... I'm going to make it tomorrow and I'm going to feed my sourdough tonight. Thanks for sharing~

[@ButterForAll]

I hope you love them!

[@mickidawop414]

I can't wait to have enough discard starter to try this recipe. Sounds delicious.

[@ButterForAll]

Even if you don't commonly have this much discard you can build it up the night before. I like to do that myself. I just weigh what discard I have say it's 100g and the add the remaining 120g each flour and water to build up to 340. Then let it ferment overnight at room temp. Add the remaining ingredients and bake the crackers as directed!

[@attagirl01]

Such a great idea! tried these last night. Tangy and delicious.

[@ButterForAll]

Awesome! Glad you like them!

[@glendastryker3554]

You are an excellent teacher!

[@ButterForAll]

Thank you, Glenda!

[@patriciagimay9195]

These look lovely. Will make them today. Many thanks for your lovely videos. Please keep doing more. Love the way you used the discard sourdough. I usually toss mine away.Not any more. :-)

[@ButterForAll]

That's wonderful! I hope you love them!

[@cgrace1278]

I'm so excited to see this video. I'll be making my first batch of sourdough starter soon and will definitely keep this in mind for when I have enough to discard. Thank you so much. I will be subscribing to your channel too.

[@ButterForAll]

Thank you! I hope to see you around then!

[@dorikienitz8650]

I made these and they were amazing! Easy too. I gave some away and they were loved. Thankyou!

[@queenkristina60]

My starter is 50% hydration - very active - can I use the discard and add some flour. Your recipe looks awesome

[@ButterForAll]

Absolutely! You might want to let it ferment at room temp for at least a few hours for best flavor and digestibility. In fact, using an active starter that is nice and bubbly will produce wonderfully light crackers!

[@christinelynch1574]

Look delicious!.......so I made them and they really were delicious😀..... thank you!!!

[@blueberryblues3365]

I have been making these for a while now, I got another recipe that is very similar. They are great and I have tried many different toppings as some of the other commenters already said. For me I found its much easier to spread the batter with an offset spatula and do it with the parchment or silpat off of the pan. Set it right on the counter. Then when spread, drag the paper onto the pan or use the back of a sheet pan. They come out great, super thin and addictive.

[@toodie535]

bench scraper might be easier to use for spreading. anybody use any kind of decorative cutting wheel to score?

[@catherinewarren4140]

I absolutely love love love this recipe. The crackers are amazing. Do you have a calorie count for a gram measurement. I have to monitor how much I eat and need to know calorie count by weight. Please help..... and thank you very much!

[@1339su]

Thanks chef. Very useful recipe. 👌🏼😋💕

[@volcessa]

Lovely and informative video. Do you have a special way of storing these(if they last). And for how long may they be stored? Thank you.

[@ButterForAll]

Thanks, Elaine! They are best stored in an air tight bag. I like the stasher bags for these because they seal well. I’m sure they will be fine for quite some time considering how dry they are. I would hesitate to eat them even after a few weeks.

[@enaruam]

wow, love this recipe, thanks so much for sharing!!

[@ButterForAll]

My pleasure 😊

[@lostinmyspace4910]

Brilliant recipe. I'm just now making a sourdough recipe, (over a week into it) and was told to save the discard dough. I've made this already this morning, and it turned out great. My next batch of crackers I will use dipping herbs which I have in a bottle. It's the kind of assortment that you get when going to an Italian restaurant and they serve fresh bread, olive oil in a bottle, and and organo, sea salt, and other herbs for dipping. When the crackers come out and cool, I think I will litely drizzle some more extra virgin olive oil onto the crackers.Could be great with Italian Wedding soup, or even chicken soup.

[@ButterForAll]

Greet ideas! Thank you!

[@hlegler]

Ok, they're in the oven right now! I might make some cream cheese or goat cheese spread to go with them ❤️ thanks so much!!!

[@gulagsurvivor5889]

I am very happy I found your recipe!!!

[@joeszymanski6936]

I found your website while researching sourdough bread. I made my starter with a blend of rye and bread flour. I’ve been feeding and growing it for about a month now and tossed out the starter discard. I made some bread using your sourdough recipe and it was delicious. Now I plan on using the discard for some crackers. Will the rye flour starter change the flavour of the crackers and can I use a different herb than rosemary

[@kayleep3329]

I would say yes! I’ve used Italian herb mix. My starter is also 1/2 Rye, & I haven’t noticed problems w flavor, but have wondered about this too!

[@MamaBaer54]

If you dont have a large pan like that could you cut down on the recipe or use 2 smaller pains?

[@ButterForAll]

Yes, I would definitely recommend that!

[@hans_____]

I am so glad I found this. Thank you for sharing.

[@jdrigot]

These look delicious and I'm looking forward to making them.

[@JonathanTalan]

These look awesome. I just started a starter yesterday, so I can't wait to make these. I have a total newbie question. In the beginning, you started with a large jar of sourdough starter. Do you just save all your discards into that one jar? Then I assume it's kept in the fridge to slow the growth process.

[@carolinebarley]

I assume that's her normal starter jar after it more than doubled in size from earlier in the day. Its important to use it when its big and fluffy, before it falls.

[@rosezingleman5007]

CarolineWiese Thanks so much Caroline. I’m new to this.

[@kayleep3329]

I would guess it’s the jar where she keeps her discard in frig. If not baking bread, it’s ok to use less active discard.

[@Daisy-Jay]

I am only on day 8 of growing my first ever sourddough starter - these looks super easy and perfect for the "extra" i have accumulated - how long will the crackers keep?

[@ButterForAll]

Well, at least two weeks in a dry environment, but good luck not eating them all 😂

[@tmckmusic8584]

Delicious. I add nutritional yeast and garlic powder too.

[@TheDigglesFamily]

Hello, I love this recipe, but I am having trouble with the cooking times. I am not sure what I am doing that is causing this, but I have to score at about 7min and after about 30min total cooking time mine start getting over cooked. Any ideas?

[@alexischavez3238]

You might just have a really good (maybe too good) of a hot oven lol, you could try what you did with the 7 mins then score then 30 more mins and just lower your oven to 300 degrees, might take abit but they won't burn or over cook, just keep an eye on them.

[@TheDigglesFamily]

@@alexischavez3238 thank you. That is a good idea. I am curious why mine cook faster and do not seem to crisp until they are over done. The lower temp may solve that problem.

[@alexischavez3238]

@@TheDigglesFamily I hope it works goodluck! And no problem

[@dccarlos15]

It could also be the difference in the hydration of your discard if it's not the oven. If she's using 100% hydration starter, it'll take longer to bake and dry out than a lesser % hydration starter

[@TheDigglesFamily]

@@dccarlos15 Oh, that may be it! Thank you! And also, I do not have that type of pan, so I am using parchment in a baking stone. I just experimented with dehydrating the cracker batter. 😃

[@lorrainemyers9263]

Great recipe thanks I made them today easy and tasty too will make them again for sure

[@kellyy4525]

They are in the oven! Can't wait to taste them. My first bake with anything of my sourdough starter!

[@hilag3]

Thank you so much. They came out great. 💜

[@evelynwald9132]

They look and sound delicious, that crackle they made. Just curious as to how you got so much sour dough discard. I make sourdough bread but It would take awhile to get to that amount.😊

[@alexischavez3238]

You can double the feeding! Or use For example feeding a starter 100 grams water and 100 grams flour would give a very good amount of discard, even if you keep it in the fridge and only feed once a week, but if you feed every day you'll have huge amounts of discard that I like to put in ziplocks and also put in the fridge until I wanna make other discard recipes like discard waffles and pancakes!

[@WardCrystald]

Thank you for this recipe! I tried it today and love my crackers!

[@petrchutny]

Just placed them into the oven, looking forward to try :)

[@ButterForAll]

Awesome Petr! I hope they were successful!

[@lindajames7083]

These look great, many thanks 🇬🇧🇬🇧🇬🇧🇬🇧

[@tonidantonio9877]

Great video. How long do the crackers last for. Thank you,

[@ButterForAll]

About 20 minutes 😂 In all seriousness, they usually don't last long, but they should be fine in an airtight container for up to 2 weeks!

[@sueroussopoulos9466]

Have you tried making these with fresh rosemary? I have a ton of it in the garden. Thanks!

[@sueroussopoulos9466]

I went ahead and used fresh rosemary. I doubled the recipe recipe amount. It was great.

[@bettymon1748]

I’m confused. What is the total cooking time? Is it 15 plus 15 minutes. Or is it 30 plus 30 minutes, equaling 1 full hour?

[@shastahill]

Sounds to me like two 30-min. segments, equalling an hr. (As with most baking, i'd check on the crackers sooner particularly the first time making them.)

[@ButterForAll]

Yes 60 minutes total. If they brown too fast turn the oven down 25℉. The recipe is linked in the description!

[@sail2byzantium]

I really liked how seemingly fluid or soft your sourdough starter is. You said it was a 100% hydration starter--I assume this is by weight? (= by volume 2 parts flour to 1 part water but equal by weight) But I normally think of that as being more firmly dough-like. (what my starters have resembled). Is it by volume, so 1 part four 1 part water by volume? This seems maybe too fluid--i.e., rather poolish-y. But your consistency seems easier to work with and maintain. What's the recipe? very intrigued and I certainly want to give these crackers a try--I also really how you can pour out this batter on a baking sheet. Low Maintenance! Thank you!

[@mrzxcvb9]

Hi its by weight ie 100 grams flour and 100 grams water = 100 % hydration

[@janaabreu]

Amazing! Thanks for sharing!!

[@nadurkee46]

Nice, interesting; I like learning new things.

[@davidsouza5374]

Oh...I'm subscribing, great video.

[@yellowbird500]

What does it mean to keep a starter at 100% hydration?

[@ButterForAll]

Equal WEIGHT flour and water. Use this guide Demystifying Sourdough - Everything You’ve Ever Wanted To Know About Sourdough Starter - Why It’s Better For You - And How To Start One

[@carmelaverderame7078]

So I just created my first starter...it had been sitting for 2-3 days and just did my first feeding. Do you save the all the discarded starter portions even thought they aren't "mature"? This is where I get confused on the discard/scraping method...

[@ButterForAll]

You should be feeding it every day and keep it very small in the beginning because your don't save the discard from creating a starter. I wouldn't start to save it until after the yeast and bacteria have evened out.. Use the recipe in this guide - www.butterforall.com/traditional-cooking-traditional-living/demystifying-sourdough-everything-youve-ever-wanted-to-know-about-sourdough-starter/

[@swegles]

Can you make a vidio for your chesse crackers?? 💖💖

[@kathyking8727]

I loved that this was a spreadable batter...however, mine never crisped up...I did a full hour, even letting them cook a little bit more...I spread it out on a half sheet also...I’m just curious if I should have transferred these into my baking steel? The very outer edges were crispy so I can see the potential. Are you supposed to let them cool for at least an hour?

[@ButterForAll]

I'm sorry to hear that, Kathy. Is your starter at 100% hydration by weight? If the starter is the right hydration and the batter is thin enough they will eventually get crispy! Your oven may need to be turned up, you can increase or lower the temp by 25℉ depending on the situation.

[@tingting5268]

Love it! Although isn't the baking time a bit too long? I've made this a number of times now and I only have to bake for 10 minutes, then cut, then another 15 minutes, sometimes even less. I wonder why 🤔

[@doristan1633]

325 is degree C or F?

[@a_mother_in_law]

I’ve been trying to follow along with your recipes. But my discord is way more water than yours. Any ideas on why this would be?

[@francoise-mariethein682]

Thank you for this excellent video !

[@ButterForAll]

I hope you love them!

[@nightcactus5850]

These look great.

[@Blossom2Titus]

I can appreciate the use of the scale, but what if you don't have that tool? How important is precision?

[@toodie535]

looks like it could be approximate

[@fredestair7360]

I’m new to sourdough starter, mine is 2 weeks old and I find the subject very confusing. My question is instead of throwing away the portion I discard after feeding my starter, do I just keep it in a separate jar and just keep adding my future discard to that jar?

[@susanredekopp2369]

Yes, that’s right! I keep mine in a marked jar in the refrigerator.

[@fredestair7360]

@@susanredekopp2369 thank you!

[@edsmith438]

Any cheese and wine recommendation?

[@chipham424]

Thanks for the recipe, So excited to try!! Do i need to feed starter before making cracker?

[@fays1823]

Very informative video , thank you , I have a A question for you when I make my sourdough starter where do I keep the discard till I use it ?? should I keep it in the fridge or I can still leave it outside if I would leave it outside for how long it would be good. Thank you

[@ButterForAll]

You don't want to use the discard from the first two weeks of establishing a starter. Keep the starter small, then build it up to use for projects. My discard is taken directly from the jar, to make room to refresh the starter before making bread. Following this guide is helpful Demystifying Sourdough - Everything You’ve Ever Wanted To Know About Sourdough Starter - Why It’s Better For You - And How To Start One

[@fays1823]

Butter For All thank you so much for taking my question ... very helpful!

[@ButterForAll]

@@fays1823 Sure, I see my link didn't show tho, try this - www.butterforall.com/traditional-cooking-traditional-living/demystifying-sourdough-everything-youve-ever-wanted-to-know-about-sourdough-starter/

[@timbrophy]

How do you judge 100% hydration, and do you just keep adding your new starter waste to a common jar in fridge?

[@carlneufeld1923]

100% hydration just means same weight of water and flour. If every time you feed the starter, add equal parts *by weight) water and flour and it will always be 100% hydration.

[@KamleshMallick]

Wow this was just starter + olive oil + salt. No extra flour needed?

[@rustyridenour2136]

How big is your pan?

[@ButterForAll]

It's a half sheet pan, so 18 by 13 inches. There is one brand that makes one a little bigger and you can get the batter really thin on it. Here is the link. amzn.to/3tMIi4Y

[@rustyridenour2136]

@@ButterForAll I got better deal at Walmart

[@teanippalainen2613]

Thanks The crackers are great!

[@roseneal2101]

Would I need to alter this recipe in any way if I wanted to add poppy seeds to my batter?

[@alexischavez3238]

Nope, I saw someone else in this comment section mentioning them using it and it gave a better crispier texture

[@wendygoras332]

Sorry for a dumb question from a sourdough newbie. I'm into my second week of my first-ever starter, and have baked twice. My starter in the fridge is only about 100g. total. Is there any way of saving the discards until I accumulate enough for your delicious looking crackers, or must it come from one "serving"?

[@ButterForAll]

Yes, you can start an additional jar of discard! But the recipe works best when the starter isn't too old!

[@lushkatz]

Mine getting wet result not crispy and hard, have you any advice?

[@kathyking8727]

Leah Katz same here! And I did mine very thin!

[@morokiya55]

First try was great, white flour discard. Once I use mix of defrent flour discard. The crackers are soft in middle part of tray, crispyon the edges. tried baking on low temperature, didn't help. Not sure what am I doing wrong.

[@bop5277]

Wish I could see the food better.

[@marciajordonatshilohhomest4317]

Awesome!!!

[@ButterForAll]

Thanks, Marcia!

[@jobbiecreates]

This video makes me feel like I'm in a zoom call

[@GrannyandAva]

Are in in the uk? Or Europe? We were wondering bc your measurements are not American? Do u make Recipes with English measures? So we don’t have to calculate differences? Please? Thank u so much’ love this idea btw

[@valerieschluger]

Thank you 😊

[@makinggreatbread]

Awesome

[@rozanamoreira4571]

Very good👏👏👏👏👏👏👏👏👏

[@irishwolfhoundsofthesouthw7890]

incredible!!!! Thankyou

[@KamleshMallick]

I make gluten free sourdough bread using sorghum flour. Can I use the discard starter from that too? Just wondering if flour matters.

[@teresaolofson1377]

these wont work without oil?

[@markparker5585]

I make multi-seeded sourdough crackers without oil. You will need to add water to the starter instead of oil, as the mixture still needs to be runny enough to easily spread out on the baking tray/sheet. I've never made them with oil (although I will now experiment to see the difference). The sourdough/water crackers are definitely best when they are very thin. A common mistake is to have a nice thin spread on the tray, but because you have some mixture left over, decide to also add that to the tray, so as not to waste it. Don't be tempted to to that, it's better to throw away a little bit of the mixture, than spoil a whole bake by making the crackers too thick.

[@alexischavez3238]

I burned the living shit out of the crackers I made even though I followed the recipe and I even lowered my oven temp from that to keep it from burning but they did, no idea what I did wrong cause i know this recipe is Beautiful

[@coolcanoechic]

No docking?

[@ButterForAll]

Not necessary! It's a batter when it goes in the oven so you wouldn't be able to dock it then anyway. At the halfway mark you score it and I've never had and large bubbles.

[@coolcanoechic]

I’m definitely trying this!

[@umashocks]

HI can we use fresh rosemary instead of dry rosemary?

[@GregJC]

I just made a sourdough starter today and plan on storing it in the fridge in a container just like yours. Is it ok to clamp down the lid or does that risk breaking the glass?

[@SA-lw3xi]

the batterrrr!!!