Love and Olive Oil
Sourdough Crackers with Olive Oil & Herbs

Sourdough Crackers with Olive Oil & Herbs

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You’ll never throw away sourdough starter again once you’ve tried these ultra thin and crispy olive oil crackers, seasoned with herbs de Provence and finished with flake sea salt.

These homemade sourdough crackers are the perfect snack all on their own, or, for an extra treat, spread with soft cheese and top with a dollop of homemade jam. They are surprisingly quick, easily prepared while you’re waiting for your bread to rise, though you can also refrigerate the cracker dough for up to 24 hours.

Homemade sourdough cracker recipe with olive oil and herbs

I’ve been making homemade sourdough bread, at least a loaf every other week, for almost a year now. My starter (aka Jane Dough) is a bit of a diva (she prefers King Arthur organic flour and tends to wilt in the heat/humidity of summer) but she’s brought me loads loaves of joy. There are few things as wonderful as homemade sourdough bread.

The one thing that has always bugged me about keeping a sourdough starter, however, is the sheer amount of waste. Every time you feed the darn thing you have to throw away 2/3 of it, and when you’re buying $10/bag organic flour, well, that’s a travesty.

So I set out to find a way to utilize some of that discarded starter.

There are lots of recipes out there, from waffles to pizza crust and beyond, that use sourdough discard. But it was sourdough crackers that grabbed my attention.

Olive Oil Sourdough Crackers with Herbs de Provence

Sourdough crackers require only a few ingredients, the bulk being made up of discarded sourdough starter (the stuff you’d normally toss every time you feed it). That starter is mixed with a bit more flour (I used a combo of all-purpose, whole wheat, and a touch of rye), olive oil, salt and dried herbs. That’s it. It really couldn’t be more simple.

In terms of flavor, they taste a lot like a homemade wheat thin, if wheat thins were made with olive oil and seasoned with Herbs de Provence (fancy wheat thins).

How to make olive oil crackers with sourdough discard

Now, I fully learned my lesson when I painstakingly cut out hundreds of tiny cheese crackers using a cookie cutter. They’re cute, but the time it takes to cut them all out really isn’t practical for a snack you eat by the handful.

With these crackers, I rolled them out into paper-thin sheets using my pasta roller attachment. Brilliant, right?! Indeed, you don’t need to exert yourself one bit to roll these out, and the attachment gets the dough much thinner and more even than doing it by hand (that said, you can certainly roll it out by hand too—I recommend doing so between sheets of parchment or waxed paper so you can get it super thin).

Spritz the whole sheet lightly with water (or brush on a very thin layer) and sprinkle the flake sea salt (the water will help it stick to the surface better than oil). I have a very fine mist spray bottle I always keep on hand, clean and empty, mostly for food styling but also for uses such as this.

Then you bake! You could cut them into squares or whatever if you wanted first, but I found baking them in whole sheets to be the most efficient.

After baking, break up the golden brown, crispy sheets into beautifully rustic pieces. I think this method produces much more beautiful crackers than cutting them ahead of time.

Sourdough Crackers with Olive Oil & Herbs

When I bake a single loaf of sourdough I end up with about 200 grams of sourdough starter overall (including the starter discarded at the very beginning before I feed it, as well as after the final feeding before the bulk ferment begins). Instead of throwing the discard away at each step in the process, plop it in a container and set it aside, then mix it all together and bake up a batch of these crackers.

If you bake two loaves at once you’ll probably have more starter leftover, in which case you can easily scale this recipe as needed to use up all your discard.

Herbs de Provence Sourdough Crackers Recipe

This recipe works with sourdough discard from any step in the process, as long as it is at 100% hydration (fed with equal parts water and flour). Doesn’t matter if your starter uses all whole wheat or a mix of flours, whether it’s been dormant, sitting in the fridge for weeks, or freshly fed and vigorous.

If you don’t have a sourdough starter and you’re looking to begin your sourdough journey (beware, it will consume you!) here are some resources to get you (and your starter) started:

Super thin olive oil crackers made with discarded sourdough starter

I love the mix of dried herbs and lavender flowers in Herbs de Provence. That said, you could just add some dried rosemary and/or thyme, or mix it up with just about any herb or spice blend you’d like.

I finished my crackers with a sprinkle of flake sea salt, but you could also top it with sesame or poppy or any other kind of seed (um, hello everything bagel seasoning? Heck yes). I have to say, I love these kinds of recipes where the main flavoring element is so incredibly versatile, you could really take it in just about any direction your tastebuds desire.

Sourdough Crackers with Olive Oil & Herbs

Sourdough Crackers with Olive Oil & Herbs

Homemade crackers made using leftover sourdough discard. This recipe calls for 200 grams of mature starter, which is about what I end up with baking a single loaf. If you have more or less starter, you can easily scale this recipe as needed.


  • 200 grams (about 1 cup) mature sourdough starter (100% hydration)
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (60g) whole wheat flour
  • 2 tablespoons (12g) rye flour*
  • 3 tablespoons (32g) extra virgin olive oil
  • 1 tablespoon dried herbs de Provence
  • 1/2 teaspoon fine sea salt
  • maldon flake salt, for topping


  1. In a bowl, combine sourdough starter with flours, olive oil, herbs and salt. Mix to combine, kneading until the dough comes together in a smooth ball.
  2. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
  3. Position oven racks in the upper 1/3 and lower 1/3 of oven; preheat to 350 degrees F. Line two baking sheets with parchment or silicone baking mats.
  4. Cut dough in half; put one half back in the fridge while you roll out the other. Cut dough again into 4 smaller pieces.
  5. Roll out each piece into an oblong rectangle. You can do this with a rolling pin on a lightly floured surface, or using a pasta roller for super thin crackers. I like to roll my dough out to the #6 thickness setting (out of 8). If you are rolling by hand, just roll it as thin as you possibly can.
  6. Lay out two oblongs of dough side by side (not overlapping) on each baking sheet.
  7. Spritz or brush lightly with water; sprinkle with flake salt.
  8. Bake for 12 to 15 minutes or until lightly golden brown and crispy, rotating the pans top to bottom and back to front part way through baking.
  9. Let cool, then transfer crackers to a cooling rack. Repeat with remaining dough.
  10. Crackers will keep in an airtight container at room temperature for up to one week.

*While I used a mix of AP, whole wheat, and rye flours, you can use any blend you like so long as the total flour weight stays the same. For example, if you leave out the rye flour just add an additional 12g of whole wheat instead.

All images and text © Lindsay Landis /

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222 Comments Leave a Comment »

  1. Great recipe, I bake it at least once a week and we it it with hummus. Could you please provide calorie count of these crackers per gram or ounce? Thanks. 

    • I don’t calculate nutrition info for my recipes, sorry! But you should be able to enter the ingredients in a tool like MyFitnessPal to calculate it yourself if necessary. Actual values may change depending on the exact flours and seasonings you use.

  2. These are absolutely amazing! Haven’t made sourdough yet so this is actually the first thing I’ve made with my very first starter. Any tips on how to not eat the entire batch in one sitting? 😉

  3. I spread my mix onto a very well greased baking sheet. Bake for 10 minute’s, take out the oven, score lines to create cracker squares then pop back into the oven for 30 mins. When ready they will snap into squares. I use butter, fresh rosemary and chilli seasalt. 100 times more tasty than any shop bought crackers

  4. This is a fabulous and simple way to use discard in something other than brownies. I also really like the use of herbs de Provence. Mine was buried in my spice drawer. I forgot how much I enjoy the mix of spices! 

  5. My gandkids and I love these crackers! Can’t wait to take them to a gathering with smoked fish dip when this pandemic is over.

    I have also left out the herbs and coated with cinnamon sugar before baking… Yum!

  6. Fantastic recipe. After a couple of tries, the key is roll them thin. Yes very flavorful. Better than anything in the supermarket. And better than throwing away the discard.

    Thanks for a great solution to an age old problem.

  7. Oh my woooord! I’m literally eating these fresh from the oven as I write this. I’ve never made any kind of crackers but I had a whole levain I didn’t get a chance to use up so gave these a crack! My levain was Rye so I omitted the rye flour and I used whole wheat spelt in place of regular wholewheat and the result was INSANE. Will be making MANY times more. Thank you!!!

  8. Hello there! My name is Lani I live in a beautiful part of Australia and love to cook. New to the sourdough game, I was keen to find discard recipes and didn’t want to be making pizza or muffins each week! I love these rustic crackers, adding my home grown dried herbs, and also garlic powder for oomph! Poppy or sesame seeds on top are special. Thank you for the recipe xx

  9. If you use Herbes de Provence, be sure you like the lavender that is typically included.
    I made my own mix excluding lavender. 
    The crackers were delicious and easy to roll out very thinly by hand. They kept for a week in an airtight storage box.

  10. Have you tried this recipe with einkorn flour & starter?

    • I haven’t personally, but it works well with just about every other flour I’ve tried so I definitely think it’d work with einkorn!

  11. Great recipe idea and they turned out perfect. Didn’t keep for a week though…and munched up long before that!

  12. Sooooooo happy with this recipe! Rolling the dough out with a pasta roller is a game changer. So easy to get it nice and evenly thin. I added a cheesy garlic seasoning to the dough itself and made half with flake sea salt and half with everything but the bagel seasoning sprinkled on top. I’ll have to use just a bit less salt next time haha.

  13. I rolled the dough very thin on parchment paper, sprinkled it with salt , then cut it into squares using a pizza cutter. They came out of the oven as little pillows! Very tender crusty crackers that shattered in your mouth. Delicious!

  14. These are the first crackers I’ve made that had the light and crispy texture I was looking for: the other recipes I’d tried were either sort of cardboard-y and hard to crisp up, no matter how long I baked them, or were tooth-crackingly hard. Interestingly, I found I couldn’t get the dough past about the 2nd setting on my pasta roller (it would tear), so they were fairly thick when I baked them. To my surprise, 20 or so minutes in the oven produced something like a substantial and very tasty crispbread. It’s probably worth mentioning that there was at least 12 hours between when I made the dough and when I baked the crackers, and it rose quite a bit, even in the fridge. And yes, using the pasta roller and then just scoring the dough when it’s on the baking sheets saves a ton of time compared to transferring a gazillion little crackers!

    • Jen, I had the same problem so watched a video of someone rolling cracker dough through a pasta maker. It takes a couple-3 times through with folding and re-running then the result is much better. I got mine down to about the thickness of Pringles, which considering how little patience I have with such things, is really proof it’s not hard!

  15. Absolutely amazing. Fantastic way to use excess starter.

  16. Thank you for sharing this recipe!
    I’ve experimented w/ various spices (zataar, for example) as well as trying to minimize the oil (I’ve gotten it down to 1.5 tablespoons! Though… it is better w/ all 3).
    Feel much better about snacking on these than store-bought ones.

  17. I love  these so yummy, I have to admit the herbs are a combination of what’s growing in my garden. I also add sesame seeds as I love them. I just love how they taste. I do use my pasta maker to roll them out, makes it so easy. Thanks for a great recipe!   It’s a keeper for sure❣️

  18. Great use of sourdough discard! I found that I prefer to only take them to 3 of 8 on the pasta roller attachment. They are about the thickness of a typical wheat cracker. Bake takes a little longer, 15 to 17 minutes. Also, in lieu of topping with salt, I use 3/4 of a tsp in the dough and then top with parmesan prior to baking.

  19. I made these today and now have eaten half of them. This is a go to. Rolled out between parchment, then baked on one sheet used the next for part 2. Easy and delicious.

  20. I love this recipe and bake the crackers at least once a week….i have them with cream cheese and lemon curd, they are wonderful, a real treat in the afternoon with my sister. I use rosemary and time as i did not have the herbs de provence, but honestly didnt miss it , the rosemary and thyme works beautifully, i also have made them with just rosemary and am going to experiment with some lemon rind. 
    Thank you 

  21. Thank you very much for this recipe! This crackers are delicious and super easy to make!

  22. This is the best cracker recipe ever. My new go to sourdough discard project.

    • This is my go to recipe for discard. It’s so flexible that you can basically use whatever flour you have on hand. My favorite though is subbing the whole wheat and rye for almond meal and topping with black salt and rosemary. 

  23. I have made these crackers several times and today when I was making them I had the idea to roll the dough out the last bit of dough a little thicker and see if it would make a good pizza crust. It came out great! I put some flaxseeds in the dough along with garlic salt and dried Italian herbs, so it was really, really good!

  24. I make crackers similar to this almost as often as baking a loaf, but please stop spreading the myth that you have to throw away starter when making sourdough. If you keep a small quantity, you NEVER have to discard, even if you don’t make crackers. I often have to feed up extra starter when I want to make crackers. Discarding good food is simply criminal when we are facing climate change and loss of biodiversity.  Crackers great though!

  25. I just made these for the first time.  Decided to try a half recipe first.  I used my hand mixer to incorporate ingredients and then kneaded by hand.  I had a lot of difficulty getting all the dry ingredients incorporated and ended up spritzing it with water 2-3 times.  It just seemed too dry,  I weighed my starter but not the flour.  I used 1/4 cup each of WW & AP and 1 Tbs. of rye since this was half recipe.  Any suggestions other than weighing my flour next time? 

    • When I weighed mine, I found that 60g of flour was much less than the 1/2 cup mentioned (about 3/8 of a cup). Hope that helps!

  26. I used a pizza cutter to make “squares” before baking. Easy! Thanks for the great recipe!

    • Hi there, tks so much for sharing this recipe. Love the fact that you didnt use butter for this one! Added miso and black sesame and ghee to replace butter. It turned out great! Thanks again😚🙂🙂🙂

  27. Can substitute rye flour To normal flour?

  28. This isn then tastiest recipe for Sourdough Discard Crackers! I added a bit extra rye flour. We stopped bothering to break them into smaller mpieces and just eat a whole cracker!!!! Easy and fast

  29. I’ve made these quite a few times now and they never fail. I’ve used herbs, Parmesan, cinnamon and brown sugar,  seeds and they’ve all been wonderful. 

  30. Brilliant idea with the pasta attachment!
    Your right, that’s the key!
    Thank you..

  31. These are delicious and such a great way to use my starter discard. Thank you!!

  32. This recipe is great! Have done several times. The latest time I left the dough ball in the refrigerator 4 days before I could bake. Still turned out well and did not dry out. 

  33. I make  this recipe almost every week! What a great way to use sourdough cast off. I don’t havea pasta machine so in order to make a thin cracker i roll the dough between two pieces of parchment paper. Also I toast 2 tsp of anise seedsand add to the dough and top with raw granulated sugar for a sweet version.

  34. Thanks! I’m now having to make these 3 or 4 times a week! Even for neighbors :-)
    And 16 people have asked for bags of then for Christmas presents…I now have 3 starters on the go. Excellent recipe & infinitely adaptable.

  35. Wow!  Such a great recipe!  So glad I tried it. These crackers are addicting. They are so light and airy that you don’t realize how much of them you’re eating. Thanks for sharing this with your fellow bakers. 

  36. you have not included a temperature to bake them at?

  37. My family and I love these crackers so much. I change up the flavours depending on my mood but the original is our favourite. It doesn’t matter how many crackers I make, the family eat them all in 1 sitting 😂

  38. I’ve been making these regularly since I discovered it in June. My family loves rosemary so I’ve been making them with only rosemary in it. Last time I also left half of the dough plain, then after spritzing the rolled out sheets with water, I sprinkled za’atar over them. They worked really well too! Thanks so much for the recipe.

  39. I love these and make them more often than bread now using 50/50 spelt and doves gluten-free flour. Shared them at a camping weekend in the summer with a lot of approval

  40. This is the first recipe in a long time where it turned out just like in the pictures the first time! And they’re delicious. I didn’t have rye so I substituted an equal amount of ground flax meal which I had on hand. Next summer when I have fresh herbs I want to try chives or basil or oregano… The variations are probably endless. Thank you for a great new way to use my sourdough discard.

  41. I just made these for the second time.  I pulverized the Maldon salt with a mortar and pestle, so the salt could be more evenly spread.  I found the salt was just too concentrated and heavy the first time.  These are incredible!  I’m going to use them when gifting soup to friends and family.  Who doesn’t love crackers with their soup?!!!

  42. Check your weight of olive oil.  It’s 14g/T, so 3T is 42g.

  43. Great recipe. I make it with white whole wheat flour. Sometime I replace the herbs de provence with zaatar for a different flavor.

    How do I know when they are done? One minute they’re soft, and a moment later they’re overbaked?

  44. Perfect crackers, loved using the pasta roller with the help of my 5 year old grandson. Will start making them every week.  Can’t wait to try some of the suggested changes, like adding zataar.   I left my crackers in long rectangular  shapes, the same way they came out of the pasta roller.  They looked fantastic on a plater, very rustic!

  45. OMG! My family is having Mediterranean food on Christmas Eve. I’m making labneh right now (straining) Greek yogurt. These crackers are going to be a huge hit! If I don’t eat them first! 
    Followed the recipe to a T, except used Zatar , because I didn’t have Herbs de Provence. Perfect use for discard. Will never throw it away again. Thank you!

  46. Just love this recipe, it works so well and a great way to use up discarded sourdough starter. They taste delicious, a real hit with everyone. 

  47. I am making these crackers for the umpteenth time – we love them! we have tried with different flours , different seeds and nuts and they are always so good. Thanks for sharing

  48. Hi. Love this recipe. Have made it multiple times and they come out great! Thanks!
    I had a question.. can I freeze the dough? I had made a lot extra and was thinking of freezing it so it doesn’t go to waste!  Will it stay?   

  49.  A friend who knew I had started making sourdough last year sent me your recipe – i absolutely love these crackers and make them at least once a month.  I have experimented with cumin seeds, different ground peppers and different herbs – versatile and works every time! Thankyou!  

  50. Awesome! $8 box of fancy crackers be gone!! These are 10x better!! 

  51. Made a batch and they were gone in a flash. Didn’t have herbs de’provence so did my own herb blend minus a couple of the ingredients that I didn’t have on hand. Definitely use the fennel seed. I crushed with a mortar and pestle, but think keeping it whole would be fine too. The fennel added such a great flavor. Ready to make my second batch. I cooked on parchment, as I was afraid my silpat might not encourage them crisp them up enough. 

  52. This recipe is great! Would you happen to know the nutritional value? Thanks! Stephanie

  53. My husband has been asking me to make more of these for ages. Made these again this afternoon. They always turn out well

  54. Great recipe!! When I roll out to #6 I need to cook WAY less time though! After that lesson, hahaha, they are amazing!

  55. Love these crackers.  So easy to make and my friends are so impressed. Used fleur  de sel in one batch then rosemary in the next.  Both are keepers. Today I mixed some with herb de Provence and I can’t wait to taste them.  Salt sprinkle on the top is the key.  Thanks for sharing this great recipe

  56. If awards were given out for the best cracker recipe, this would win hands down. I have made it so many times and varied it each time. I only bake a sourdough about once a week so it takes me a while to accumulate enough but joy of joys, today I had 300gms which meant one and a half times the recipe. My husband is almost salivating at the oven waiting for them to come out and cool enough to eat. Really is the best use of the discard. I added 5 seed mix to todays batch as well as Emmer flour and rye. I love the herbs de provence although I think I might try vegan parmesan next time.
    Thanks so much for what is one of our favourite things to make and eat :)

  57. OH…MY…GOODNESS!! I’ve only recently delved into sourdough magic and got tired of wasting it. This is easy and down right YUMMY!! I used rosemary and pepper/garlic. Fabulous!!!

  58. These are great. Instead of herbes de Provence, I make them with zaatar. They go brilliantly with tahina, hummus or other Middle Eastern mezze.

  59. I have just started baking sourdough and wanted to do something with the discard. Thank you for the recipe my family loves the crackers.

  60. I’ve made these crackers over 5 times now and it’s hands down the best sourdough discard recipe I have come across. It’s fast, easy, and everyone who’s tried it loves it! I’ve tried using 50/50 bread flour and all purpose flour, and found that texture to be perfect. 

  61. Tried this recipe. Excellent result. Shall certainly make them again. Thanks.

  62. Just tried out a half recipe of these, and they are exactly what I was looking for! I made up the dough last night, after feeding my starter, then threw the dough in the fridge. It was so easy to roll them out and bake them off this morning. I see a lot more crackers in my future!

  63. These are the best sourdough discard crackers I have made to date! I measured by scale and thought the measurements were spot on. I think the refrigeration time of 30 minutes is correct. I left my dough in for 6 hours and had to let it soften a bit. Using the pasta machine to roll the dough out is ingenious. Thanks for the great recipe!

  64. Hi and thanks for your great recipe. I have made a few times now and we all enjoy the great taste. Its such a good use for the sourdough discard and makes me feel much better about sourdough baking, knowing I am not wasting so much useful food.

    I have made a variant of your recipe, which also works well. I have added to the dough a dessert spoon of each of the following seeds: toasted sesame, chia, sunflower, pepitas and linseeds. This is instead of the herbs – not in addition too! These seeded crackers are great too.

    I have another tip for the hand rolling people (maybe another commenter has already suggested this?), but if you place the dough on baking paper, then smoosh with your hand a bit to roughly flatten, place another piece of baking paper over the top of the dough and roll out the dough between the paper, you can roll it very thinly. Peel back the top layer of paper, so the thin mixture rests on the bottom layer. Cut your shapes in the dough with a pizza cutter if you like nice geometric lines (like me). Then lift up the rolled out dough on the baking paper and lay on your oven trays for baking. Spritz with water and salt to taste as per recipe.

    Thanks again.

  65. wondering if you could freeze the dough. This would make alot of crackers for just one person. thinking freezing half, thaw in frig and then roll the next day. Thoughts?

    • Beth, Hi. I have successfully frozen the mixture before baking. Thawed, rolled out, baked some time later and crackers were just fine.

  66. Having made these crackers on an almost weekly basis since last summer, I’ve discovered a little improvement to the recipe: adding a small amount of water (like a tablespoon or less) to the dough makes the crackers lighter and crisper, almost flaky. I added a touch of water one day when my dough seemed too dry to hold together — my starter was probably less wet than usual — and was impressed by the difference it made to the texture.

    I should add that I roll the dough only to the second setting on my pasta machine, for fairly substantial crackers, so no idea if a bit of water also improves the texture of super-thin crackers. Still, since it looks like I’m not the only one who’s made these a staple food, it could be worth a try on one batch!

  67. When using zataar, do you substitute 1:1, using 3 Tablespoons of zataar?  Fabulous cookies and so so easy- thanks!

    • Probably 1-2 tablespoons, za’atar is more intense than herbs de Provence. Play around with the quantity until you’re happy with the flavor!

  68. Great recipe. Love the versatility I did add fresh chopped garlic on one recipe

    Also works well with cayenne pepper to make it spicy

  69. This is a great recipe. I had some stiff levain left over from a bread recipe. Had to add a bit of extra water. After rolling I scored them lightly so they would break into squares. Baked the first batch at 350 degrees, the 2nd at 375. I liked the color/flavor of the 2nd batch better. Delicious!

  70. Wow what a recipe! I just made these with home-dried rosemary and they’re delicious. The texture is lovely and crispy and like others have said, it’s a perfect use for sourdough discard. I’m thinking homemade hummus and guacamole for dipping. Thank you for sharing :)

  71. Love these crackers! I make a big batch and freeze for later use.

  72. Excellent!  I’ve tried many recipes for sourdough crackers and this is now the only one I use.  The crackers are light and crisp, and adaptable to whatever seasonings you want to add. The dough comes together quickly and handles beautifully when rolling out.  I refrigerate the dough overnight and roll straight from the fridge when I’m ready to bake.  I can get it paper thin to the point where I can see through it on a lightly floured counter using a rolling pin  I’ve never had much luck rolling on parchment paper.  The rolled out dough transfers easily to the baking sheet.  I usually do a mix of large rustic looking pieces and small crackers.  For me, the easiest way to make small crackers is to roll a portion of the dough into a rough rectangle, transfer it to a baking sheet, brush with olive oil or water, sprinkle on salt or seeds, and then cut into individual crackers using a pizza cutter.  The crackers separate and puff as they bake.  For this batch I tried a reviewer’s tip to add a spoonful of water to the dough and I thought the crackers were the lightest and crispiest yet.  These are very addictive!

  73. So incredible love the use of something otherwise thrown away!!!

  74. I like these rustic crackers. If rolling by hand, they may need 20 minutes to brown. They become more crisp as they cool on the rack. 

  75. I love this recipe.. no wasting starter anymore. I also use chili flakes and fennel seeds. 

  76. Hi, wonderful recipe but no oven temp 

  77. What a fabulous recipe! I have made these cracker three times and think they are outstanding and the recipe is flexible enough to meet my creative needs. I already use an only rye starter, so don’t add additional rye flour to this recipe. My favorite flour blend so far has been using about 1/3 whole grain flour with 2/3 local high quality AP flour. Using Zatar seasoning blend from Trader Joe’s is what I’m making today. Should be fantastic with hummus! Thin is the way to go with these crackers, otherwise they seem quite hard due to the longer bake required. Love the delicate crispness when I make the effort to roll the dough out as thin as possible! Thanks for a winning recipe!

  78. The best cracker ever! And what a genius idea to use the pasta maker to roll it thin (which I could never do with a rolling pin). Thank you! The proportion of wet ingredients to dry is perfect too.

  79. Boy are these delicious and beautiful. I served them long and my family broke off whatever size they wanted. This will be a staple in my kitchen now. Thank you!

  80. Like all of you who have commented before me, these crackers are the best! My favorite flavors are Herbs de Provence, Dill and Fresh Garlic, Walnut Rosemary and Parmesan cheese. I want to try to make a sweet cracker but am not certain what amount of sugar I should put in the recipe. Any suggestions?

  81. Delectable little morsels – thank you!

    I don’t make bread every day, so use all purpose flour to feed my starter twice daily. The evening before I am going to make bread, I feed my starter with the expensive strong flour.  The process takes two nights and one day.

    I leave the cracker dough in the fridge approx 24 hours so that some fermentation takes place.  I find that the lactic acid delivers a scent almost like lemons.  If anyone likes the flavour of vinegar and salt potato crisps, these are so much better and don’t burn the lips!

  82. I’ve made these several times with my husband’s discarded sourdough starter and they never fail to please.
    I cut the dough into four parts and keep them wrapped in plastic wrap and frozen until I want to bake some fresh ones. I’ve used both the pasta roller w/the Kitchenaid and roll them out myself. I’ve had better luck rolling them out myself but that’s just me.

  83. I have made these several times and only changed up the herbs, most recently using italian herb blend. Always have great results. This last time I used 100 % spelt flour (bobs red mill) and due to busy schedule, they sat in fridge for about 30 hours before rolling out. Seemed a little dry at first, but after kneading a bit and rolling through pasta machine on settings 1-6, they baked up just fabulous. Puffed up a bit while baking, very crisp and delicious! This may be my new method!

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