Name: Sourdough Discard Crackers with Rosemary and Sea Salt
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1 cup sourdough discard (unfed); 1 cup all-purpose flour; 4 tbsp olive oil; 1 tsp sea salt; 2 tbsp fresh rosemary (finely chopped); 1 tsp flaky sea salt (for topping)

Ingredients

Serves 6

1 cup

sourdough discardunfed

1 cup

all-purpose flour

4 tbsp

olive oil

1 tsp~

sea salt

2 tbsp~

fresh rosemaryfinely chopped

1 tsp~

flaky sea saltfor topping

Add all to list (6 servings)

Nutrition

Nutrition per serving

Estimated

Calories	277kcal
Protein	7g
Carbohydrates	38g
of which sugars	2g
Fat	11g
Fibre	2g

Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.

Allergens

Gluten

Informational only — based on ingredient data. Does not account for cross-contamination.

Method

Mix sourdough discard, flour, olive oil, salt, and rosemary in a bowl until a dough forms.
Divide dough in half and roll each piece between two sheets of parchment paper until very thin, about 1-2mm.
Remove top parchment, transfer bottom parchment with dough to a baking sheet.
Score dough into squares or rectangles with a pizza cutter.
Brush lightly with water and sprinkle with flaky salt.
Bake at 180°C for 20-25 minutes until golden and crisp, rotating halfway through.
Let cool completely on the tray, then break apart along scored lines.
Store in an airtight container for up to 2 weeks.

Sourdough Discard Crackers with Rosemary and Sea Salt

Ingredients

Nutrition

Nutrition per serving

Allergens

Method

Ratings & Reviews

Comments