We can't get enough of these sourdough discard crackers at the moment. I think even if I stopped making sourdough bread I'd still keep a starter going, just so that I could make these crackers ( and the sourdough waffles of course )

This blog post has an index of all of my B&B Academy Recipes  >> Bed and Breakfast Recipes from B&B Academy

How to Eat the Seeded Sourdough Discard Crackers

If you're running a B&B, they would make a great savoury snack that you could leave in guest rooms or, if you offer guest platters, they would work perfectly with a cheese platter.

If you send guests away with a little gift bag and water, then you could pop a bag of these in as a nice snack for the journey

They are also great with dips like homemade hummus or guacamole, or topped with cottage cheese for a quick lunch.

Benefits of Sourdough Discard Crackers

If you're a crisp eater like me and get salty snack cravings, these are probably a healthier way of satisfying them!

They are sooo much cheaper than the ones sold in the shops and you can can add your favourite ingredients to make your own. Change the herbs, add cheese, use different seeds or leave them out altogether.

You also know exactly what's going into them and so can control the ingredients.

Notes about the Recipe

When I feed my sourdough I get about 200g of sourdough discard, which is exactly the amount you need for this recipe. If I want to use some of the discard for something else, I'll just halve this recipe.

Wholemeal spelt flour is currently my favourite. If you feel uncomfortable after eating wheat, spelt is more easily tolerated. It does contain gluten, so no good for anyone with coeliac disease, but spelt has a more fragile gluten structure, which makes it easier to digest.

You can use normal bread flour, white wholemeal or seeded.

I use extra virgin olive oil, but you could use melted butter.

I've used dried oregano in this recipe, as its the dried herb I have on hand currently. Just use your favourite dried or fresh herbs. Rosemary and thyme would be good.

You could experiment with adding in your favourite spices.

After I've made the dough, I split it into 2, form into a rectangle and put each piece onto a piece of baking parchment the size of my large baking tray. I'll then wrap the dough up in parchment and put in the fridge for a couple of hours. When I'm ready to roll the dough, I just roll it on the baking parchment, cut it and transfer to the tray. I find this way there is no problem with sticking and I don't need any extra flour

You can cut the crackers however you like, I'll cut some into smaller squares for dips or with cheese, and some larger "Ryvita" size for topping with cottage cheese or smoked salmon for lunch.

Unless you are a master roller of pastry, you'll have some crinkly bits round the edges. These are fine, just cut the dough creatively and have crinkly edge crackers. You may need to take these bits out of the oven after 20 minutes as they'll be ready sooner than the crackers in the middle.

Check the underside of the crackers when the cooking time is up, if the bottom is not completely crisp, turn the crackers over and pop them back in the oven for 5 minutes.

Store in an airtight container - I've just found another use for a kilner jar 😀

Seeded Sourdough Discard Crackers Recipe

Ingredients

• 200g Sourdough Discard - unfed
• 100g Wholemeal Spelt Flour ( or any bread flour ) 
• 60ml Extra Virgin Olive Oil ( or melted butter )
• 1/2 Teaspoon Salt
• Lots of Black Pepper
• 1 Tablespoon Dried Oregano 
• 4 Tablespoons Seeds ( I used sunflower, pumpkin, nigella and poppy )

For brushing and sprinkling

• Oil and flaky sea salt

You'll also need baking paper/parchment and a large baking tray ( 30cm x 40cm )

Method

Mix all of the dough ingredients together and form into a soft dough. I do this in the mixer because I'm lazy.

You don't want the dough too wet, so if it's still sticking to the bowl, add a bit more flour.

Split the dough into 2 and form into rough rectangles.

Put each rectangle on a piece of baking paper the size of your tray. Then wrap up the dough and put it into the fridge for at least half an hour up to a few hours. I forgot mine and left it for 24 hours recently with no ill effects!

Preheat your oven to about 160 degrees celsius for a fan oven.

If you have made this quantity of dough, you'll have 2 lots of dough. I'll roll them both as follows, then cook one on the baking tray. Then when that is ready, I'll put the other lot onto the tray and cook that.

Roll the dough out on the baking paper until its it's about 2mm thick, trying to keep it in a rectangular shape.

Using a knife or pizza wheel, cut the dough into squares or rectangles. I do the edges first and make uneven crackers and then make neater ones in the middle.

Transfer on to the baking tray, brush with oil and sprinkle with sea salt.

Put in the oven for about 25 minutes. I check after 20 minutes and sometimes find the outer bits are ready, so I'll remove those and put the rest back in the oven for 5 minutes more.

Check the underside of the crackers. They shouldn't be soft at all when you press them. If that's the case, turn them over and cook for another 5 minutes.

Leave to cool on a cooling rack.

Store in an airtight container such as large kilner jar for up to a week.