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Sourdough discard buckwheat seed crackers broken into pieces on a wooden board beside a rolling pin

Sourdough Starter Discard Buckwheat Seed Crackers

Thin, crisp crackers made from unfed starter discard, buckwheat flour and a mix of seeds. A simple way to use up a full cup of discard with no waste.
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Prep Time 15 minutes
Cook Time 22 minutes
Rest Time 25 minutes
Total Time 1 hour 2 minutes
Servings: 5 servings (about 8 crackers each)
Course: Snack
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g / about 1 cup Sourdough starter discard, unfed
  • 90 g / about ¾ cup Buckwheat flour
  • 60 g / about ½ cup All-purpose flour
  • 30 g / about 2 tbsp Olive oil
  • 4 g / about ¾ tsp Fine sea salt
  • 45 g / about ¼ cup total Mixed seeds, flax, sesame and hulled pumpkin seeds
  • 20 g / about 4 tsp, as needed Water
  • 2 g / about ¼ tsp Flaky salt, for topping

Equipment

  • Kitchen scale
  • Mixing bowl
  • Rolling Pin
  • Parchment paper
  • Pizza cutter or sharp knife
  • Fork
  • Baking sheet
  • Cooling rack

Method
 

  1. Mix the discard, buckwheat flour, all-purpose flour, olive oil and salt into a shaggy dough, adding water only if it will not come together.
  2. Cover and rest 20 to 30 minutes.
  3. Knead in the mixed seeds until evenly distributed.
  4. Divide in half and roll each half between parchment as thin as you can, about ⅛ inch.
  5. Cut into cracker-sized pieces, prick each with a fork, and sprinkle with flaky salt.
  6. Bake at 325°F for 20 to 25 minutes, until crisp and golden at the edges.
  7. Cool completely on the pan.

Notes

This is the recipe I reach for when the discard jar is getting full and I do not want to turn it into pancakes again. It uses up a full cup without any waste.