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Sourdough Discard Crackers (Vegan)

Zero-waste is hard with sourdough so save your discard in a jar in the fridge and when its full use it to make crackers . You'll never go back, I haven't!

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Heat the oven to 180C.

In a medium bowl, pour in however much discard you have saves from the month.


Add a big pinch of salt and approx 2 tbsp of good quality EV olive oil. If you have some leftover oil from sundried tomatoes or the like, add that instead, its a zero waste recipe afterall! Add some more flour , whatever you have to hand, and some cracked black pepper or some dried herbs, I use rosemary or pepper usually.

For slightly heavier seasonings, like fennel, cumin, poppy, or sesame seeds, or dried herbs and press them in gently, or knead them directly into the dough before rolling it out.

Work until it becomes a workable dough that doesn't stick to your hands. At first, it’ll be shaggy, but it will become increasingly taut. Knead a couple times to make sure everything is combined and the dough forms a smooth ball. 

Roll out a handful of the the dough into as big and thin a sheet as you can without tearing it, as long as it’ll fit on a sheet pan and is quite thin, it should be fine.

Cut out shapes with cutters, I sometimes do hearts and stars if people will be seeing them but will just do rectangles with a sharp knife if they're for dipping in hummus on the sofa.

Toppings-wise, brish with SD tomato oil and a pinch of salt and a crack of pepper. For something more fancy you can add za’atar, sumac, garlic powder, nutritional yeast.


Slide the tray into the oven and bake for 20-22 minutes, until the crackers are golden brown. Let them cool on a rack and then enjoy.


Store the crackers in an airtight container at room temperature, and grab a couple every time you walk through the kitchen.

Added by: Tilly Hall

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