Easy No Roll Sourdough Crackers Recipe Using Sourdough Starter Discard

[@MarysNest]

Hi Sweet Friends, Today, I want to share with you an Easy No Roll Sourdough Crackers Recipe Using Sourdough Starter Discard. ➡️SUBSCRIBE: kzbin.info ▶️RELATED VIDEOS: - Sourdough Discard Recipes: kzbin.info/aero/PLkRuW3pBo2U09KJ3fwoO4ud9jpyS9FhiJ - The Complete Sourdough Starter Guide: kzbin.info/aero/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof - How to Make a Foolproof Sourdough Starter: kzbin.info/www/bejne/d5aUZnmMfbl8kKc - How to Make Sourdough Bread: kzbin.info/aero/PLkRuW3pBo2U1sK6oXLEDuVxoZ5dQLfGMY - How to Make Sourdough Pizza: kzbin.info/www/bejne/a4ilfIB-eresmrc - How to Dehydrate Sourdough Starter: kzbin.info/www/bejne/aHvLlpWBaN5natE - Homemade Seasonings: kzbin.info/www/bejne/b5Cwc2eOgLSKrg ➡️Be sure to head over to my KZbin channel’s Home Page where I share lots of organized playlists of videos that I think you will enjoy. Here is the link: KZbin.com/MarysNest ➡️FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: kzbin.info/www/bejne/Y3-bh6xolrFqebM ➡️SUBSCRIBE TO THE FREE TRADITIONAL FOODS NEWSLETTER: marysnest.com/signup-traditional-foods-newsletter/ ➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): kzbin.infojoin ▶️RECENT VIDEO UPLOADS: kzbin.infovideos ➡️POPULAR VIDEO SERIES: ▶️MASTERING THE BASICS OF TRADITIONAL "NUTRIENT DENSE" FOODS COOKING SERIES: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y ▶️THE ULTIMATE PREPPER PANTRY SERIES: kzbin.info/aero/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl ▶️HOW TO STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: kzbin.info/aero/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc ▶️HOW TO GROW MEDICINAL HERBS AND MAKE HOME REMEDIES: kzbin.info/aero/PLkRuW3pBo2U3eCyTEJqM_wyfxWl-E1b08 ▶️THE ULTIMATE “NOURISHING TRADITIONS” TRADITIONAL FOODS SERIES: kzbin.info/aero/PLkRuW3pBo2U08QTxHX-n8ozvP_UfeWuL8 ➡️FOR THE PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. ➡️And for more in-depth info...➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): kzbin.infojoin This is where I share in-depth “Vodcasts” (like a podcast but you can watch and listen or just listen) all about Traditional “nutrient dense” foods, plus 1 monthly LIVE STREAM. This is for those who are interested in delving into all these Traditional “Nutrient Dense” Foods topics in greater detail. BUT DON”T WORRY…this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉 Thanks for watching! Love, Mary

[@ceebee8897]

I have had a starter in my fridge for over 15 years. I no longer feed it & create waste! Instead I keep little more than a few teaspoons or so of starter in my fridge. When I need to make bread I bring it to room temp and feed it with the amount of flour/water needed to generate the amount of starter my recipe calls for. So if I need 200g of starter I add +/-100g each of flour & water. I usually do this at bedtime & by morning I have an active bubbly starter ready to go. My kitchen tends to be cool so I usually leave it in the oven with the light on. This method eliminates any waste at all. If I want to make recipes using “discard” like crackers or pancakes etc, I plan ahead for that & make extra. If waste is a worry for you, this method will eliminate it. I use only organic flours which are much more expensive, so this method was a game changer for me. I was making way too much bread & gifting it to friends to use my starter up & having switched to organic flour it was getting expensive!

[@othuy87]

I have read several recipes and realized yours is the best to me. Tks so much for showing this. I am sure I will visit your page more often.

[@HBCMasterClubs]

Mary thank you so much for your channel. What you are doing is definitely a calling from the Lord. The art of homemaking and nourishing foods has been lost and it really keeps people from being able to come together as families. The lack of nutrition keeps people feeling sick and unhealthy. Your channel is a work of the gospel. Keep up the good work! I wish you were my neighbor :-)

[@debm460]

I am making a starter and can’t wait to try this recipe! Throwing out the discard seemed so wasteful. Mary, you are such a gem.

[@MarysNest]

Hi Deb!! I know what you mean. I just can’t stand waste!! I think it comes from being raised by my parents who lived through the 1930s Great Depression and the shortages of WWII. Keep in mind, you can store your discard for up to about 2 weeks in in your refrigerator or up to about three months in your freezer. So you can gather up enough if you want to make a big batch of some thing. Hope this helps. Love, Mary❤️🤗❤️

[@intouchwiththeheart]

I just made the crackers and oh boy are they good! Thank you for such a great and easy recipe 🙏🏼💗

[@MarysNest]

Glad you like them!

[@myhandsaslanguage]

I’m definitely going to save up these recipes for when I make my starter this summer. Part of why I felt hesitant to make a starter was due to the “waste” when feeding, but seeing your videos made me realize that of course there are recipes and ways to use up that discard! Those crackers look so delicious!

[@ShirleyMarieBradby]

Ciao from ROME, ITALY ! 🌞 Hello! My sweet friend! La mia dolce amica! 🙂 I just love your videos! Even though I do not do much cooking, I really ENJOY WATCHING YOU DO ALL THE COOKING! AND TASTING! 😍 --- Your cooking skills and knowledge about food amaze me! 😲 Keep up the great work! By the way, I am growing kitchen scraps on my balcony! Spring in Rome, Italy is the perfect season! Thank you for your inspiring "kitchen scrap garden" video! 👍 Stay well. Stay safe. Stay Blessed! 🙏

[@MarysNest]

Oh Shirley? Thank you so much for the kind words and the beautiful Italian compliment! So happy you are enjoying the videos! Love, Mary

[@ShirleyMarieBradby]

@@MarysNest Yes, Mary! You are welcome! Thank you for finding the time to read and reply to my comment! 🤩 Bye for now! God Bless! 🙏

[@CassieDavis613]

My dream was to retire in the TX Hill Country until I found out I get cedar fever. That is not a fun time of year for this allergy sufferer. You are lucky to live in that beautiful region. Two of the many reasons that I enjoy your channel are that you have a calm and soothing manner and you are a born educator.

[@MarysNest]

Thank you!! But I am so sorry to hear that you can’t live in the hill country. But you are 100% right. I see people suffer with that Cedar fever. You definitely don’t want that. Love, Mary❤️🤗❤️

[@lindsaymartin1855]

Thank you for this recipe! Made this with my discard today and my whole family loved them! Definitely doing this on a regular basis.

[@MarysNest]

Glad you liked it!!

[@southernwitchmagickinthewo5672]

It’s cracker making Sunday on the homestead, thank you so much for all your educational videos!!! Many blessings to you and your family.

[@mariep4018]

I just wanted to share this with you. I thought you might find it interesting because you always say you’re Italian. I make my discard sourdough crackers with the Pizzelii maker. They come very flat and crispy and no I can’t cut them into squares. I break them up like a rustic cracker. Delicious you put whatever you want and I’m just like your recipe. I thought maybe you might like this idea.❤

[@kevinmartin4870]

Love this recipe for sourdough crackers. You have a beautiful kitchen. I wish I had one, but as an apartment dweller, mine is much smaller. My next discard is going into crackers!

[@melissafreem]

Thank you! These are lovely, Mary! My 8 and 10 year olds are going to be so delighted when I pick them up from school with this little snack in hand. so easy and healthy! A win, win!

[@MarysNest]

Oh Melissa, this makes me so happy to hear!! Love, Mary❤️🤗❤️

[@kimgutfeld6718]

Thank you so much Mary!!! So easy, no roll. I sprinkled mine with Za'atar!!! Yummo!

[@MarysNest]

Wonderful!

[@conniegage2141]

Great idea Mary and I love rosemary.

[@MarysNest]

Me too!

[@EssayonsFG]

I love how easy you make your recipes look, Mary. Will try this one. God bless, Rob

[@MarysNest]

Hi Rob!! Hope you enjoy!! God bless, Mary

[@MK-tn6pz]

Had trouble inputting a 5 star review on your website, so will leave comment here. I've been making sourdough rye bread since 2009 when my starter was born December 2009. I recently started making crackers and was using a different recipe til I stumbled across yours. Much prefer your recipe as it's simpler. I like the lower baking temp too. So just saying thank you. I have some in the oven now because I ate up all the others I made. Now this is giving me incentive to feed my starter more often.

[@sandrastreifel6452]

Thanks again, Mary! We can only eat pancakes occasionally, but your ideas are all good for extra starter.

[@LauraMichelGreenRaven]

Perfect timing. I have begun another starter from forgotten no knead dough. I also need crackers. Laura

[@MarysNest]

Hi Laura, Perfect!! 🤗

[@tannaphillips6840]

I am learning so much from watching your videos!!! Thank you!!!

[@MarysNest]

Oh Tanna, I am so happy to hear this! Love, Mary🤗

[@josefinac.m.8981]

Hi Mary I just subscribed right after I watched your video of how to make sourdough starter!❤ I loved the way you explained every detail. Now I will try to make it. Thank you for the recipes of how to use the discarded portions. I'm the same way I say " there is no waste in my jurisdiction" 😊 thank you and God bless you.

[@katrinagrammer5861]

Oh wow!! I can hear the crispy sound!!

[@jeanwoodall1523]

Looks delicious. We're doing well. Got the signal back on Daniel's tracker but sometimes it goes out and other times it's wrong. For instance it will say Daniel left home while he is still in the house.

[@MarysNest]

Hi Jean, Thanks for the update! ❤️🤗❤️

[@user-hg9po5zm3w]

Wow these are really good

[@trickortreat2824]

Looks delicious and healthy ❤️ I make sourdough starter and struggle to throw it so thanks marry Helped me a lot❤️

[@MarysNest]

Wonderful!!

[@trickortreat2824]

It turned out so good but I put I liitle bit more salt and it is too salty but it is ok cause we can eat them with salad 🥗

[@lynsmith2698]

looking forward to trying these very soon

[@ExkupidsMom]

I'm trying nigella seeds. They're in the oven right now and smell pretty great. Wish me luck....

[@sofine9695]

Thanks Mary. This recipe looks delicious. I was wondering if you could make a similar recipe but with the crackers a little more airy/flaky since I am baking for a family member with gumb issues. Thanks so much in advance.

[@amymcmillan3796]

I cant wait to try this. Thank you Mary for sharing.

[@MarysNest]

Hope you enjoy!

[@mymia731]

I just tried these. They are so good. Only thing, definitely spread out the middle well. I am now thinking about doing these with lavender & lemon sugar. Mmmm sweet and savory. Would be delicious with a salad.

[@MarysNest]

Yum!!

[@tammybenadventures4839]

Is the lemon sugar just rind and sugar mixed and dehydrated together?

[@mmakomanyatja5213]

Thank you Mary for your amazing recipe

[@christyhughes6632]

LOL! I just made my first batch.... I'm pulling my three-year-old starter out of its normal bedroom of the refrigerator door. And my girl is going to sit out on the counter and I'm going to feed her everyday now 😋 New jar in her old spot labeled discard😉

[@MarysNest]

That is awesome!

[@GumriRN]

I really love your channel Mary. My Only suggestion at the beginning, why not just get right nto the recipe ingredients & making them etc.. I’m guessing most folks who come to the channel, already know about & have a a Sourdough Starter. If you want, why not say, you have “hints” at the end of the video, if they’re new to Sourdough baking . I just made these crackers & they are YUMMY 😋

[@MarysNest]

Hi Deni, So happy you like the crackers. Thanks for your suggestions - I'll definitely keep them in mind. Love, Mary

[@campakadasi9506]

Love you kitchen ❤

[@MarysNest]

Thank you 😊

[@clairestandley82]

I just freaking love Mary💞

[@CookingLessonsforDad]

That was very helpful! Thanks!

[@MarysNest]

Glad it was helpful!

[@elizabethcallihan9971]

Made with ramp butter and herbs de Provence. Yummy

[@CampfireKathy]

Thank you for this! I'm gonna give it a try soon! Been looking for a way to make a non GMO cracker that is healthy! Of course it's definitely a plus to use the sourdough starter!! I'm totally stoked! Mary, I'm in the middle of nowhere...do you have a company you order your organic flours from? I make a trip to Costco quarterly and get my organic flour, but they only have white flour. I'd love to try some different flours. Plus, what are your favorite flours for sourdough breads and stuff? I love your channel! ♥️

[@MarysNest]

Hi Kathy, Mockmill is a great place to order flour from - specifically ancient grains. Plus, the discount code that I share in the description (under the video) has a 5% coupon code! You can also check out my shopping guide: marysnest.com/shopping-guide/ for more discount codes and learn more about who I like to buy nutrient dense foods from. Other sources for flour can be King Arthur's website. They have a big selection too. Love, Mary

[@CampfireKathy]

Thank you so much, Mary! Have a very blessed day! ♥️

[@Nakona0062]

Looks delicious 😋 I have to try them!👍

[@MarysNest]

Hope you enjoy!

[@blackjackvtx]

How do you keep your sheet pans so clean ?! Your directions and guidance are very well appreciated 🌝🌝 🌝🌝

[@arcticcat7142]

My sourdough starter has been going for several years, sitting in my kitchen and she gets fed every day (2-3 times each day, if I am using a lot (through the fall and winter, around the holidays) and we have something sourdough almost every day for about 6-9 months of the year. I have frozen discard! I am currently trying to dry some. My sourdough also contains a variety of flours.

[@melodybeswick953]

Hi, so any chance you will be doing a recipe for flaky butter crackers?

[@MarysNest]

Now you’re talkin’!! That is such a great idea. I made crackers like that years ago when I was first married and I hosted a big Christmas dinner here and decided I was going to make a flaky buttery homemade cracker to enjoy with cheese.. They were such a hit. Let me rummage around in my files and see if I can find the recipe and I will definitely make a video about it! Love, Mary❤️🤗❤️

[@melodybeswick953]

@@MarysNest Thank you!!!!!!

[@sylviacarlson3561]

I would like to add that oven heat varies. I have a gas oven and if I left them in for one hour they would be burnt, so I would say check on them in 10 minute intervals to be on the safe side. Other than that, great video Mary!

[@sandriagutierrez2605]

Genius!

[@heatherbrodie2064]

Hi Mary....you mentioned 325 degrees in your video but the written recipe says 375 degrees, I’m anxious to make these crackers and I’m wondering which temperature is correct. Thank you so much for another great recipe. Heather

[@MarysNest]

Hi Heather, thank you for catching that! I’m updating it right now.The correct temperature is 325°F. Hope you enjoy the crackers! Love, Mary

[@Spokenfan]

Oh my goodness I can’t wait to try these 👏🏻 i need some advice please. I love to bake so we buy lots of sugar when it’s Bogo. I tried storing the sugar in gallon mason jars but storing them in the bags takes up alot less room than the jars. I am worried about bugs any advice? Also my Husband is Italian so we but lots of pasta in the 1 lb boxes. Same problem i tried mason 1 gallon takes up to much room can you help? Our pantry can hold 40 boxes of pasta left in the box and 20 (4pound bags) of sugar left in the bag. We like to stick up but this is worrying me. I found a bug in our homemade pancake mix and its in a plastic 4 corner snapware container 😞 Rectangular containers seem to fit the best. You are brilliant and an expert so I wanted to ask you. Thank you. Stay safe healthy and happy ❤️

[@MarysNest]

Great questions. I would store the sugar in a 5 gallon food safe buckets with bay leaves sprinkled on the bottom. Another option for long term storage would be using mylar bags. Sometimes if you see bugs in something that is sealed and you wonder - how did that happen? - It's usually because the larva was already there and then hatched. Some folks will freeze everything for 14 days first before storing away - and then add bay leaves to keep bugs at bay. Others will use diatomaceous earth - but I am not a fan of that - but it will kill the larva when they hatch. You can check out my storage options here: kzbin.info/aero/PLkRuW3pBo2U3pFCTIgALrAm7hI8PbwSuR Love, Mary

[@koala2464]

You could use a plastic bread/pastry cutter. Won’t cut foil or paper

[@MarysNest]

Great tip!

[@alicegamble6145]

Great video

[@cristinamartinez1235]

Hi Mary! I'm so excited about this wonderful recipe! Thanks a lot! I'm wondering if the crackers turn out crispy and hard enough so as to break them into smaller pieces and turn them into flaked cereal, after sweetening the batter somehow. What do you think?

[@MarysNest]

Definitely!

[@cristinamartinez1235]

@@MarysNest Thank you for your answer!

[@alinanarama4920]

Pls more recipe for sourdough

[@ediemurray1692]

Ty

[@melindabanning4497]

I like your container for your sourdough, I was wondering if you keep the.lid tight on it or loose? I have been making crackers with my starter, they are amazing. I will be trying your recipe too.

[@MarysNest]

Hi Melinda, I leave the lid on loose. What I do is put a piece of paper towel between the container and the lid. The container is from the heritage Hill line of glassware made by anchor hocking. I put a link to it in the description under the video but you can also find them at Walmart. Love, Mary

[@melindabanning4497]

@@MarysNest thank you, I recognized the jar. My wide mouth jar is getting so yucky because there isn't really enough room to add the flour and water. I want to keep a larger supply of starter so I can start making it my first thought instead of my last for making everyday items.

[@cariwhipple410]

Hello Mary! I am brand new to Sourdough, and was wondering if I could use the discard from the first time I have to feed? Or if i should wait X amount of days.

[@arcticcat7142]

Mrs. Mary, For several days I have been thinking about making some of your long term storage crackers. Do you ever do them with your discard?

[@jeffkovene4420]

Amen!

[@HybridParentSupport]

Can you add barley malt or acv to at lift?

[@rebeccasanford8607]

Good morning Mary!

[@MarysNest]

Good Morning Rebecca! Hope you are having a great Saturday!! Love, Mary

[@melodygranny4883]

Good morning! So if I substitute melted butter for the oil and just used salt, would they be close to butter crackers like Ritz?

[@MarysNest]

Hi Melody, the person who commented here has an excellent point. You might have to add some flour to your sourdough discard and then grate in a little butter as she’s describing. Love, Mary

[@debbiehaynes8295]

I just made these and I think 2 teaspoons of salt is way too much. Otherwise, they are amazing! I used a Tuscan seasoning mix and black pepper but the salt was really too much. I will try again using sesame seeds and a few drops of sesame oil. Thank you for such an easy recipe! 🤗

[@MarysNest]

Hi Debbie, I used just 1 teaspoon in the batter and then reserve the extra teaspoon for sprinkling on top. But that extra teaspoon for sprinkling is optional. Hope that helps clarify. Glad you like the crackers! Love, Mary❤️🤗❤️

[@manveenjeji9594]

Hi. Tried this recipe today it baked well but the crackers stuck badly with the parchment paper. Any suggestions to remove the paper smoothly please Thank you

[@Kelly-yi3py]

I see you have a flour mill in the background. Do you love it? I’m thinking of getting one. I will check your library to see if you have any videos on it

[@MarysNest]

Hi Kelly, Yes that is a mockmill. And yes I do have videos about it. Here is the unboxing: kzbin.info/www/bejne/bajCf4SXibh-rqs I did a lot of research and then decided on the mockmill. I have the mockmill 100. I purchased it and I’m so pleased. Because I was so pleased I contacted the mockmill company and asked them for a discount coupon code for my viewers. So be sure to open the description underneath this video and use the discount code. Or you can go to my website marysnest.com and click on shopping guide in the tool bar. The mockmill discount coupon code will be there along with a whole bunch of other discount coupon codes. Love, Mary

[@br4653]

Love your channel! Have you ever used Einkorn flour?

[@MarysNest]

Hi Barbara, oh yes! I love einkorn flour! I haven’t made a lot of videos using on einkorn since it is quite a specialty flour but I use it on a regular basis. I’ll definitely share more videos all about it. Here’s my playlist so far: kzbin.info/aero/PLkRuW3pBo2U0vqoaF2dhg-Wn3Kqffk0P8 Love, Mary❤️🤗❤️

[@susandixon1546]

Hi Mary can you tell me how I can stop things sticking to my parchment paper as every time I cook with the paper thinks stick and I cannot get the paper of so cannot eat the food. Love your videos

[@MarysNest]

Hi Susan, great question! How old is your parchment paper? Parchment paper used to have the sticking problem and now it has been improved and the newer parchment papers will say nonstick. So when you’re at the grocery store look for parchment paper that says specifically nonstick. Hope this helps. Love, Mary

[@susandixon1546]

@@MarysNest thank you I will look when I can get back to shopping in the supermarket as I live in the UK and we still have some restrictions

[@frandyer5404]

Do you think these could be done in a dehydrator?

[@cynthiacornel]

Hi Mary. This might sound crazy to some, but I don't discard anything from my sourdough 😉

[@MarysNest]

I agree. Never throw any of it out. If you bake bread every couple of days it’s never a problem and if you ever have a little extra that starts to be fill the jar too much you can always use one of these great discard recipes. Love, Mary

[@virginiakasselman5953]

Hi Mary I just fed my sourdough starter at 9:00 tonight but forgot to take out the 1cup and before I fed it! Will it be alright if I just remove the 1cup at 9:00am before I feed it again

[@MarysNest]

Definitely 🤗

[@virginiakasselman5953]

I’m a beginner at sour dough starters. I watched your video on beginning a sour dough starter and really want to get on started but what do I do with the 1/2 cup starter I remove on day 3? Is it ready to be used and enough for some bread? I’m lost 😠

[@MarysNest]

Hi Virginia, You are doing a great job! Save the starter that you remove on day 3. Put it in the fridge with the other starter that you have and use it in a discard recipe such as I share here: kzbin.info/aero/PLkRuW3pBo2U09KJ3fwoO4ud9jpyS9FhiJ Once the starter is bubbling and doubling in size after you feed it, it will be ready to use to bake bread. Use a 1/2 cup to 1 cup of starter to bake bread. But keep in mind that a young starter will not bake bread with as great a rise as a starter that is older. So do not be disappointed. Just keep feeding your starter and baking bread. It will get better and better over time. Hope this helps. Love, Mary

[@Julie_Krantz]

If I don’t want the crackers to get quite so brown, would cooking them lower and slower work? Say...275 for 90 mins or something like that?

[@MarysNest]

Definitely. Also, keep in mind that my starter was primarily made from whole grain flour so they would naturally bake up darker than if your sourdough starter was made from all purpose flour. Love, Mary

[@kathleenzimmerman8227]

HIYA MARY! 🤗🥰 Those crackers look ABsoLUTEly DEEELISHOUS!!! Miss ya! LOVE YA! 🤗🥰❤🙏✝️🙌

[@MarysNest]

Hi Kathleen!! Hope you are doing great!! Love, Mary

[@tracyandbryanmyers834]

Can you add cheese to the cracker dough?

[@courtneybronnerwilliams5771]

I’m trying to find a ‘sweet’ cracker…is that possible with discard???

[@Beautifullybroken868]

Can we use butter instead of olive oil?

[@sherirae]

Yum!

[@teresaolofson8059]

Mary you cannot use super old starter ..months old?

[@klevesque]

What size is that baking sheet you are using?

[@MarysNest]

Hi Kelly, It's a standard have sheet pan 18" x 13". Be sure to check out the printable recipe where I share all the details: marysnest.com/how-to-make-no-roll-sourdough-crackers/ Love, Mary

[@klevesque]

@@MarysNest thank you! I’m on day 7 of my sourdough starter. It’s just starting to bubble up. I’m increasing the amounts at each feed. I measure in grams. I’m up to 310g of starter/water/flour. I think I’ll get it up to 400g. I think that’s a couple cups.?

[@trishthehomesteader9873]

Thank you Mary! What a great way to use discard! I have a question though. It looks like you're using a half sheet pan. Can I presume that this will make 2 quarter sheet pans? This brought to mind that I used to have a recipe for sd pancakes that made A Lot! When you'd finished making as many pancakes as you want, you add more flour to make dinner rolls. Girl, that recipe was so old, it was printed on the old type dot matrix printer!😂 ✝️💜

[@MarysNest]

Hi Trish - Yes, I used a half sheet pan so you could definitely use a 2 quarter sheet pans. Here is the link the printable recipe: marysnest.com/how-to-make-no-roll-sourdough-crackers/ Love, Mary

[@howdydocowgirlcowgirl181]

Hi sweet Mary 😽

[@MarysNest]

Good Morning! :-)

[@mycrazyfamilyid]

Has anyone made these in a dehydrator?

[@MarysNest]

That is a great idea. Hope others will chime in! Love, Mary

[@frandyer5404]

I did today. They dry a lot faster than one would think. I poured the batter into the two fruit leather trays that came with my dehydrator. I actually waited too long to score them. Going to do another batch tomorrow and try to remember to score them before they are too dry. They ran about 8 hours but were most likely dry at 6 hours. Ran on highest setting.

[@frandyer5404]

I had tried doing them in the oven but found in my oven they did not bake evenly.

[@katyd4183]

HELP! My crackers became one with the parchment. The entire tray. What did I do wrong?

[@joesandy1822]

Hi Sweet Mary! I love your channel! I’ve learned so much from you! I’d like to share something that might be helpful to some. Awhile back in my sourdough journey, I came across a UK bread baker here on KZbin called BakeWithJack. He is a great teacher, like yourself, and he utilizes a method of sourdough that he calls “the scrapings method”. There is NEVER any discard. For people like myself who primarily want to make good bread without having to fuss a lot with their starter or find uses for the discard, this is really a game changer. Check him out! Love and hugs! 🥰

[@MarysNest]

Oh my goodness!! Yes - I love Bake with Jack!! Anja over at Our Gabled Home has something similar. I plan on doing a review of these methods soon where I bake bread with these type of starters and see how they turn out. I'm sure they will be great! Stay tuned. ;-) Love, Mary

[@valerieescabi6104]

💖❤️

[@MarysNest]

Hey Valerie! So nice to see you here!! Hope you are doing well!! Love, Mary

[@nigyarj8956]

Gorgeous but the lady speaks way too much