Recipes and Cooking Seedy Sourdough Discard Crackers Be the first to rate & review! Put that sourdough discard to good use when you need to feed your starter, by adding it to this sourdough crackers recipe. Each bite is tangy, crispy, and salty--everything we could ask for in a cracker recipe. By Lauren McAnelly Lauren McAnelly Website Lauren McAnelly is a food stylist and culinary expert with over 15 years of experience in cooking and baking. Her roles have included working in restaurants, bakeries, culinary schools, test kitchens, and photo studios, producing new and creative content for a multitude of platforms including print, video, and digital media. Lauren obtained her B.S. in communicative arts from Wisconsin Lutheran College. This degree blended science, marketing, communication, and arts classes. She then completed her Culinary Arts Degree in Savory, Pastry and Wine Education from Cook Street School of Culinary Arts. This program included intensive, hands-on instruction of traditional French and Italian cooking and baking. Learn about BHG's Editorial Process Published on June 25, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Stand Time: 45 mins Bake Time: 15 mins Total Time: 1 hrs 20 mins Servings: 90 Yield: 90 crackers Jump to Nutrition Facts Ingredients 1 cup whole wheat flour (120 g) ¼ cup seeds (use one or a mix of poppy, flax, amaranth, sesame, quinoa, and/or chia) 1 teaspoon whole seeds and/or spices, crushed (crushed fennel seeds, caraway, or za'atar) 1 teaspoon kosher salt ¾ cup sourdough starter discard (210 g) 3 tablespoon extra-virgin olive oil 1 - 2 tablespoon water (optional) Flaky sea salt, optional Directions In a large bowl mix together flour, seeds, spices, and salt. Add sourdough starter and oil; mix until a smooth, uniform (not sticky) dough forms. (If mixture seems too dry, add water, a little at a time, until dough is smooth and firm, and not sticky.) Let rest, covered, 45 minutes. Preheat oven to 350°F. Divide dough into thirds. On a piece of parchment paper roll one portion of dough into a 10x8-inch rectangle. Using a pastry cutter, cut dough into 1 1/2-inch squares. (There is no need to separate crackers after cutting.) Prick each square with a fork. If using, brush lightly with water and sprinkle with flaky sea salt. Transfer crackers and parchment to a baking sheet. Bake crackers 15 minutes or until golden and crisp. Transfer crackers with parchment to a wire rack to cool. Repeat with remaining dough. Store cooled crackers in an airtight container at room temperature up to 2 weeks. Rate it Print Nutrition Facts (per serving) 15 Calories 1g Fat 2g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 90 Calories 15 % Daily Value * Total Fat 1g 1% Sodium 13mg 1% Total Carbohydrate 2g 1% Calcium 3mg 0% Iron 0.1mg 1% Potassium 10mg 0% Folate, total 1.9mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.