Sourdough Crackers | Unfed surdough starter recipe | how to use extra starter

Sourdough Crackers | Unfed surdough starter recipe | how to use extra starter

The sourdough mania continues!! These crackers are something that we have been baking at our place since more than a month, every day!! We are that addicted!! And not surprisingly for a khakhara lover family!! Also the fact that these yummy crackers can be made from unfed starter that otherwise would be discarded, is a bonus!! And the best part is that this is healthy!! So we have been eating these secretly healthy yet evilly tasty crackers with cheesy garlic dip, spiced peanut chutney, green chutney and salsa!!If you read my sourdough starter recipe, you will know that you have to discard certain amount of starter everytime you feed it. And that is something that pinches.. so I was looking for ways to use this discard and suggestions were feeding the discard to chicken (but we don’t have Chicken)! or to make crackers like these once it stabilizes!!

So no prizes for guessing what I chose!! I searched the recipes for crackers from unfed sourdough starter and then I made some crackers from here.. The first try was herbs crackers, which were great!! Cheesy (and there was no cheese)! Then I ventured into adding garlic, herbs and chili flakes to the cracker dough. I also tried adding some methi (which was fabulous).. The most favourite recipe of the crackers by popular vote(of my family 😉 ) is garlic, herbs and chili flakes crackers and that is what I present to you now ladies and gentlemen!!

Sourdough Crackers flavoured with garlic, herbs and chili flakes
Sourdough Crackers flavoured with garlic, herbs and chili flakes


Flour (Maida) 1/2 cup
Whole wheat flour 1/2 Cup
Salt 1/2 teaspoon
100% hydration Unfed (A.K.A. discarded) sourdough starter 1 cup
Unsalted butter, room temperature 1/4 cup
1 Teaspoon of Mixed Italian Herbs
1 Teaspoon of grated garlic
1 Tablespoon of chopped Cilantro (Dhania patta)
sea salt for sprinkling on top (skip if you are using salted butter)

1) In a mixing bowl, take flours. Add butter, salt, herbs (including Cilantro), garlic and mix well.

2) Now add the unfed starter to the mixing bowl and knead the dough. No extra water to be added, the unfed starter has required hydration. You will get a smooth dough.

3) Rest the dough in the fridge for 2-3 hours (Though I have tried making them instantly and then too they tasted great!)

4) Take out the dough from the fridge. Once it comes at the room temperature, divide in 3 equal balls of dough.

5) Roll each ball thin (thinner the crispier). Make holes in to it using fork tines and cut into your favorite shape using pizza cutter or cookie cutters (cutting with pizza cutter is faster though).

6) Transfer to the tray lined with parchment paper. sprinkle sea salt on top if using.

7) Bake in a preheated oven at 180 degree C for 10 minutes or till nicely browned. Depending upon your oven, temperature, weather etc the baking time may vary.

8) Let the crackers cool on the wire rack. once cool enjoy with your favourite dip!!

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