FINALLY! USE ALL YOUR DISCARD STARTER IN ONE RECIPE

Make whole wheat crackers everyone loves and use all your sourdough discard starter up at once—no matter how much you have!

Whole wheat crackers made with fresh milled einkorn sourdough. A sourdough discard recipe

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ABOUT WHOLE WHEAT CRACKERS MADE WITH SOURDOUGH DISCARD

I hate to throw away starter and waste flour. I also don’t like to collect too much discard starter and figure out multiple ways to use it. Then there’s the leftover discard starter I keep thinking about needing to use up even though I’m already making a couple recipes.

Enter Whole Wheat Crackers with Einkorn Sourdough Discard starter. I designed this recipe to use all your leftover starter (discard starter, not refreshed in the last 24 hours) at once.

These crackers lean heavy on the starter, but the recipe keeps it simple with a couple rests and only 2 minutes of kneading. Freeze the dough rounds if you prefer to make crackers later. They come in handy for snacks.

SOURDOUGH DISCARD RECIPES (CALCULATIONS)

Most sourdough discard recipes use only a portion of your discard up and then you figure out another recipe to use the rest. This one uses all the discard you have (not excessive since we use the 20-60-100 method) which is why you need to use simple math to figure out how much water, olive oil, fresh milled einkorn flour, and sea salt to use.

Example: If you have 150 grams of discard sourdough starter then…

150 grams discard starter x 75% = 112.5 grams of room temperature water (round up to 113).

HELPFUL EQUIPMENT
Medium mixing bowl – glass bowl for mixing the dough. Glasslock makes bowls with snap on lids if you prefer not to use plastic wrap.
Thermometer – take the temperature of the water, or use your finger and make sure it’s lukewarm, this recipe isn’t as picky.
Grain mill – I use the Komo fidibus classic and grind my einkorn wheat berries. Jovial foods also offers whole wheat einkorn ground flour
Kitchen scale – measure the weight of all ingredients, starting with the discard starter
Baking sheet – half sheet (13×18), stainless steel
Silicone pastry mat – for rolling out dough and easily transferring it to the half sheet

place dough on baking sheet to bake healthy crackers

einkorn discard starter mixed with water

INGREDIENTS
Einkorn sourdough discard starter – starter that hasn’t been refreshed in the last 24 hours
Filtered water
Olive oil
Einkorn whole wheat flour – I developed this recipe using fresh milled einkorn wheat flour
Sea salt

HOW TO SERVE

Eat them plain just for the salty crunch of them.
Serve these crackers after they’ve cooled with your favorite dip.
Use yogurt, or skyr with Honeysalt and Olive’s all-purpose seasoning to make a quick dip.
Make a cheese dip.
Serve alongside soup.
Enjoy some good old cheese and crackers. Try gouda this time.

sourdough cracker dough with einkorn wheat

dough rounds for sourdough whole wheat crackers

TIPS FOR SUCCESS

Measure all ingredients.
Use high quality olive oil.
Sprinkle the sea salt evenly and generously.
Calculate ingredients based on the amount of discard starter you choose to use.

WHAT TO AVOID

I developed this recipe to work with the HoneySalt and Olive starter. Using it with another starter will change the outcome.
Use einkorn whole wheat flour, not conventional wheat flour.

STORAGE AND LEFTOVER OPTIONS FOR SOURDOUGH CRACKERS

Store dough rounds (100-175grams worth each) wrapped in the freezer for making crackers later.
Store baked crackers in a mason jar or another airtight container in the pantry.

whole wheat crackers made with einkorn sourdough discard

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