Crispy Rosemary & Olive Oil Sourdough Discard Crackers (Zero-Waste)

Every time you feed your wild yeast starter, you produce leftover discard. Tossing it down the drain wastes premium flour and throws away months of concentrated flavor.

Because sourdough discard contains developed acids and partially broken down starches, it creates a pastry-like flakiness and deep, tangy complexity that ordinary store-bought crackers simply cannot replicate.

This zero-waste recipe requires only four pantry staples:

• 100% Hydration Sourdough Discard: 200g (straight from the fridge)
• Extra Virgin Olive Oil or Melted Butter: 30g (2 tbsp)
• Fresh Rosemary (finely minced): 1 tbsp
• Flaky Maldon Sea Salt: 1/2 tsp inside dough + extra for sprinkling on top

1. Preheat oven to 175°C (350°F) and line a large baking sheet with parchment paper.
2. In a small bowl, whisk together the cold discard, olive oil, minced fresh rosemary, and salt until smooth.
3. Pour the batter directly onto the parchment paper. Using an offset spatula, spread the mixture as thinly and evenly as possible (approx 1.5mm to 2mm thickness).
4. Sprinkle generous flakes of coarse sea salt over the top.
5. Bake for 10 minutes, remove temporarily from the oven, and score into squares using a pizza cutter.
6. Return to the oven for an additional 12–15 minutes until edges are crisp and deep golden brown.

Customize your cracker batches with these proven flavor profiles:

• Everything Bagel: Sesame seeds, poppy seeds, dried minced garlic, and onion flakes.
• Aged Parmesan & Black Pepper: 25g finely grated Parmigiano-Reggiano and freshly cracked Tellicherry pepper.
• Smoked Paprika & Cheddar: 1 tsp smoked Spanish pimentón and sharp cheddar cheese dust.

Allow crackers to cool completely on the baking sheet for at least 30 minutes. Once cooled, snap along the scored lines.

Store in an airtight glass container at room temperature with a clean paper towel on the bottom. They stay remarkably crunchy for up to 2 weeks (if they last that long!).