Sourdough Discard Crackers with Thyme & Olive Oil

Emily Woody


This recipe makes 2 batches of crackers 

2.5 cups / 500 g Sourdough discard

1/2 cup / 100 g Extra virgin olive oil

2 Tbsp / 30 g garlic powder

1 Tbsp / 15 g salt

4 Tbsp / 60 g chopped thyme

Flake sea salt



Preheat oven to 325.

In a large bowl combine sourdough discard, olive oil, salt and half of the thyme. Stir ingredients together until the batter is smooth and no oil is visible.

Line two 18 x 13 baking sheets with parchment paper. Pour half of the batter onto each baking sheet.

Spread batter evenly over the entire baking sheet. The thinner and more evenly it's spread the crispier the crackers will be.

Sprinkle the rest of the thyme and the flaked sea salt over the batter.

Cook one baking sheet at a time. Place the first baking sheet in the oven and bake for 30 min.

Remove baking sheet from the oven and put the second baking sheet in the oven for 30 min.

Once cooked, let the crackers cool and then cut or break the crackers into your preferred size.

Happy cooking Chef!