5-Ingredient Sourdough Crackers


| 3/22/2019 2:11:00 PM


If you keep a sourdough starter going, you may accumulate a lot of unfed starter in your refrigerator. I am always looking for easy ways to use mine up. These crackers provide one delicious option.

One batch of crackers uses up 2/3 of a cup of unfed starter. The microbes in the starter transform a handful of ordinary ingredients into dough that renders thin, crisp crackers that taste—believe it or not—cheesy. They taste taste so delicious in fact, that you may want to double or triple the recipe.

le parfait sourdough starter
You need only flour and water to make and nurture a sourdough starter

If you don’t have a sourdough starter, go here to learn how to make one. You need only flour and water and if you take care of your starter, it can last for years. Some starters in the sourdough museum (yes, that’s a thing) are over 100 years old! Mine—I named her Eleanor—turned five this year. She makes fantastic bread.

MEL sourdough bread
Sourdough bread



Some notes

1. I make a double or triple batch of the dough and after it has fermented on the counter for several hours, bake some of it and store the rest in the refrigerator. When I want more crackers later in the week, I can just grab a hunk of dough and whip them up. It’s like having convenience refrigerator dough on hand without the over-packaging and nasty chemicals.



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