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Sourdough Starter Crackers

As many people have during this lockdown, we began to make sourdough bread but, as any sourdough baker will know, there is a lot of spare starter. We have been trying to find a delicious cracker recipe for ages and it turns out that all we needed was some sourdough starter. It's a great recipe to have to hand and easy to remember too!

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  • 150g sourdough starter 
  • ~75g flour (we recommend wholemeal or light malthouse but it will depend on your preference)
  • 1 tbsp olive oil
  • 2 tsp mixed herbs, dried
  • 1 tsp grated parmesan
  • 1/2 tsp salt

Note: we use equal portions of water and flour for our starter. The proportions of starter and flour above may need to be adjusted to suit your starter. After publishing this recipe we have changed from feeding our starter with wholemeal flour to Canadian white flour. Our starter is now much slacker and so we would like to emphasize that the flour/starter ratio may need adjusting depending on your individual starter.



Preheat oven to 200 C/180 C (fan)

Mix flour, herbs, parmesan, and salt in a bowl.

Add oil and starter and combine ingredients. It may require a brief knead to distribute the seasonings evenly through the dough. If the dough is too dry, add water drop by drop until it reaches a smooth, pliable consistency. If it is too sticky, add more flour.

Dust your work surface with flour. Pat the dough into a rough oval and cover with flour on both sides.

Roll out to around 2mm thick, turning the dough as you work. If the dough begins to stick to the work surface or rolling pin, dust with more flour.

Cut into shapes using a cutter or knife (we use a pizza cutter).

Use a fork to prick the crackers.

Place on a baking tray.

Bake for 20-25 minutes, until light, golden brown. Depending on how crunchy you like your crackers, adjust the time accordingly.
Leave to cool on a rack.

Keep in an airtight container and enjoy!

We chose mixed herbs and parmesan for these crackers but you can add any flavours. We would love to hear about any combinations you have had success with.

Added by: Joanna Cross

Tags: Sourdough Biscuits Cheese Crackers

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Sourdough crackers

What is the correct quantity for the flour in the recipe, is it 75g. There seems to be a symbol before the 75g, not sure what this means for the quantity. Thanks

Margaret D 19 June 2020

RE: Sourdough crackers

It means about 75g. When we used our first sourdough starter (a 50/50 blend of wholemeal flour and water) 75g was the perfect amount. However, when we switched to a 50/50 blend of white flour and water, our starter was much slacker and we needed to add more flour to make the cracker-dough the correct consistency. Ideally, we would like to be able to state exactly how much flour to use but, as all starters are unique, we have used 75g as a place for bakers to begin. Then you can adjust the amount accordingly depending on the consistency of your starter. I hope that helps, and happy baking! :)

Dr Joanna Cross 19 June 2020

Sourdough crackers

I have tried a number of recipes for Sourdough discard crackers and this one is definitely the best. Thanks.

David Spalding 15 June 2020

RE: Sourdough crackers

We are so glad you like them! We wanted to find a cracker recipe that was more than just flour and water but not too rich. We found that spare sourdough starter gives a wonderful texture to the baked goods without being too heavy.

Joanna Cross 19 June 2020

Sourdough starter crackers

Delicious I made with fresh rosemary finely chopped and strong cheddar.

Polly 04 June 2020

RE: Sourdough starter crackers

That sounds delicious! Rosemary can be a tricky flavour to work with as it is so potent but if you get the balance right, it is amazing.

Joanna Cross 19 June 2020

Thank you for this idea, I’ve always thought it was a waste to just throw any excess away. Will give this a go this weekend,thank you once again.

ps430 28 May 2020


We hope it worked out for you! We have been working on other recipes for excess sourdough starter and will put them up once we are happy with them.

Joanna Cross 19 June 2020

Amazing idea

Excellent idea, thanx for putting it on, wish I would have known about it earlier!

Asher 22 May 2020

RE: Amazing idea

Forgot to say that I actually made them and they were delicious. Will definitely continue making them.

ASHER 22 May 2020

RE: Amazing idea

We are so glad that you like them! We make them pretty frequently as they are nice to munch on and we find them very moreish!

Joanna Cross 23 May 2020

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