If you jumped on the sourdough bandwagon last spring by making your own starter from scratch, chances are you’ve already experimented with “discard” recipes like crackers. When you take weeks to build a starter from just flour and water, you end up with a lot weak starter that many instructions advise you to throw out—and in my opinion, it’s the only time you should. Since my sourdough adventures started with a dormant gifted starter, I don’t toss starter, never clamored for discard recipes, and began baking bread long before I fell for sourdough crackers.
I started baking sourdough crackers for one reason: George loves Goldfish crackers. He’ll plow through a box of the cheesy bites in a sitting, so of course my thought was, “How can I make these—and make them better?” This led me to develop a master recipe whose techniques I now use for a variety of crackers: cheese, wheat, herb, rye, and more.
Learn to make cheesy and other sourdough crackers