These homemade, herb-seasoned, sourdough crackers are deliciously tangy, crisp, and buttery. The perfect way to use up excess starter, this whole wheat cracker recipe makes a great snack or appetizer.
This has been a big week here at the farm. We tore down the cottage garden, the barn got a little face-lift, and we are preparing for some new animals.
Now, let me explain. The cottage was basically built on a dirt floor, which resulted in lots of decay, termite damage, and mold. Plus, it wasn’t even original, but appears to have been built in the 50’s.
Now that it is gone, I have a beautiful view of the barn. We also have the space to plant a much larger garden, since the sunniest spot on the property now stands free.
Also, since the cottage had running water, we can now add a watering spigot for the garden.
The barn also got a little update. We replaced some rotting boards and freshened it up with a touch of white paint. For a barn built in the late 1800’s, it is in great shape. I can’t wait to put some flower beds in the front.
Just imagine with me for a second… washing dishes, looking out at your beautiful barn, flowers all around. I’m really excited.
The fencing around the barn was finished, as well, in preparation for some exciting new animals that should be arriving here shortly.
There are a lot of fun things going on around here lately. We’ve been here just over a year now, and we’re finally beginning to see many of our dreams for this property come to life.
We ended the week on a high note, whipping up some of these sourdough crackers and, as usual, the kids inhaled them.
Tips For Making Homemade Crackers
- Roll between greased sheets of parchment paper. This makes it much easier to roll and helps you get the dough super thin.
- You want to get the dough rolled out really thin, or else you’ll basically have tortillas.
- I like using einkorn flour for these crackers, because it is not a fermented recipe. Einkorn is naturally easier to digest than regular flour.
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Ingredients you will need:
1 cup discarded sourdough starter (if you are new to sourdough, you can find how to make a starter here).
3/4 cup AP flour or 1 cup AP einkorn flour
1/4 cup butter
1 tablespoon dried herbs (basil, oregano, parsley, rosemary, thyme are all good options or a combination of any of those)
1 teaspoon salt
Tools that you may need:
How To Make Sourdough Crackers:
- Preheat your oven to 350 degrees.
- In a large bowl, add discarded starter, flour, butter, herbs, and salt. Knead the dough just until it comes together.
- Roll out super flat and brush with butter/sprinkle with more salt (optional).
- The key is to get them really, really thin. If you don’t, they will end up more like tortillas than crackers.
- Bake on parchment-lined baking sheet at 350 for 15 minutes.
- Allow to cook for approximately 10 minutes before cutting them.
- Store in an airtight container.
What do you eat sourdough crackers with?
Sliced tomatoes. You could make some caprese crackers by adding a slice of fresh mozzarella, a slice of tomato, and a little fresh basil.
Goat cheese and honey. Add a little sliced fig to be extra fancy.
Cheese and a slice of ham or turkey
How To Store Crackers
If, somehow, your family doesn’t eat them all in one sitting, they will store well in an airtight container. Make sure to allow them to cool completely first. Typically, I like to use a glass mason jar with a swing top lid.
How long will these stay good?
If stored correctly, they will stay good and crispy for up to a week.
Find More Of My Farmhouse Favorite Recipes:
- Sourdough Biscuits And Gravy
- Easy Sourdough Focaccia
- Lacto-Fermented Salsa
- Our favorite dinner rolls
- Southwest Chicken Salad
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @farmhouseonboone with your delicious creation.
- 1 cup discarded sourdough starter
- 3/4 cup AP flour or 1 cup AP einkorn flour
- 1/4 cup butter
- 1 tablespoon dried herbs (basil, oregano, parsley, rosemary, thyme are all good options, or a combination of any of those)
- 1 teaspoon salt
- Knead the dough just until it comes together.
- Roll out super flat and brush with butter/sprinkle with more salt (optional)
- Bake on parchment lined baking sheet at 350 for 15 minutes
Roll between greased sheets of parchment paper.
The key is to get them really really thin. If you don’t, they will end up more like tortillas than crackers.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 266Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 415mgCarbohydrates: 42gFiber: 4gSugar: 0gProtein: 7g