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Sourdough Crackers

This is a base recipe. Get to know it and then adapt it to your preferences.

1 c Sourdough starter

1/3 c Melted butter or ¼ cup Olive oil

1 c (plus more) Unbleached all purpose flour*

*whole wheat flour can be substituted.

All variations use this basic dough. In a small bowl, pour in 1 cup sourdough starter and 1/3 cup melted butter, or olive oil. Stir to combine.

Add 1 cup of flour to this mixture. Stir well. Add additional flour if needed, until you have a stiff dough. You may have to do some kneading in the bowl to incorporate enough flour once it gets too stiff for stirring. Cover and set aside for at least 8 hours.

When you are ready to bake, preheat your oven to 350 degrees Fahrenheit.

Roll out your dough, using a rolling pin and lightly floured surface. Thickness should be about 1/16". Transfer to parchment lined baking sheet (either cut the dough with a pizza wheel, or leave to break by hand once baked), brush with olive oil, sprinkle with salt of choice and bake for about 15 minutes. Check doneness, rotate sheets top to bottom in oven, bake an additional 5-10 minutes.

Transfer to cooling rack.

If the crackers do not disappear in moments, then you can store in air tight container for one week.


Do not be shy. Experiment.

¼ c Nut mix

Fresh herbs, chopped fine

Dried herb seasoning + cheese

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