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Sourdough Crackers

by Amber Fairweather |

Looking for a great cracker?

These are so easy and quick to make, and taste so delicious!



1 cup of discarded sourdough starter

1 Cup of all-purpose flour or whole wheat flour

½ Teaspoon of salt

4 Tablespoons of butter at room temperature

2 Tablespoons of dried herbs of your choice (mixed herbs work great!)

1 Tablespoon of smoked paprika (optional)

2 Tablespoons of flaxseed (optional)

2 Tablespoons of sesame seeds (optional)


Coarse sea salt for sprinkling sparsely on top (optional)

½ Teaspoon chopped fresh herbs such as rosemary for sprinkling sparsely on top (optional)

Olive oil for brushing



Mix all ingredients except for coarse salt and fresh herbs. It should not be sticky.

Divide the dough into two. Shape each one into a rectangular slab, cover with plastic wrap and place in the fridge for 30 minutes or until firm.

Preheat your oven to 180 degrees Celsius.

Roll out each slab of dough on parchment paper, until the dough is approx. 3-5mm thick.

Place the parchment paper with the rolled-out dough onto a baking tray.

Brush will olive oil and sprinkle optional salt and rosemary.

Use a pizza slicer to cut your crackers into the desired size.

Prick each cracker 2-3 times with a fork to stop them from puffing up.

Bake for 20-25 mins or until lightly brown at 180 degrees Celsius. If needed rotate your baking trays for even baking.

Reduce temperature to 100 degrees Celsius and bake for a further 10 minutes to increase crunchiness.

Store in a dry, sealed container at room temperature,