Sourdough cracker recipes, techniques, and flavor variations — crisp, snappable crackers from active starter and discard.
If I had to pick one flavored cracker to make for the rest of my life, it would be rosemary and sea salt. It’s the cracker I served first at every market table because it’s universally loved, it pairs with everything, and it makes the whole kitchen smell incredible while it bakes. After 11 years … Read more
The first time I made sourdough cheese crackers, I was trying to recreate the boxed cheese crackers I grew up on — and I overshot wildly. Mine were sharper, snappier, and tasted like actual aged cheddar instead of cheese powder. They disappeared in an afternoon. Over my microbakery years these became a holiday staple that … Read more
Seeded crackers were my best seller at the microbakery, and they’re still what I make most often at home. A plain sourdough cracker is good; a seeded one feels intentional — there’s crunch, nuttiness, and visual appeal that makes people reach for a second before they’ve finished the first. After years of making these by … Read more
Soft, bendy sourdough crackers are the single most common complaint I hear, and I made every one of these mistakes myself before I figured them out. Over 11 years of baking — and three years selling crackers out of a home microbakery where a soft batch meant a batch I couldn’t sell — I learned … Read more
If there is one recipe that turned my weekly pile of sourdough discard from a guilt-inducing waste problem into something I actually look forward to, it is crackers. I’ve been baking sourdough for 11 years, including three years running a home microbakery, and during that time I made crackers almost every single week — partly … Read more
