Sourdough Crackers

By The Petite Plantation - January 06, 2019

We have so much Sourdough Starter on our hands. Jane Dough is a real over achiever! So we have been finding new ways, other than our daily bread, to use up the discarded portions from feeding Jane Dough so it doesn't go to waste.

Even though I am a Keto Mom, I do prepare sourdough baked goods for the wildlings in the family to help keep them fed. But these Sourdough Crackers we prepared by the husband and his only tip is to make sure you roll out the dough as thin as you can because they do rise a little when baking.


You don't really need to flip the crackers half way because they bake for such a short period of time but if you don't, only the side on the pan will brown. So I would recommend flipping them only if you care what they look like because either way, they will be delicious!

I hope you enjoy this cracker recipe and if you are looking for more Sourdough Recipes, we have a bunch. We also have our family recipe box right here if you need some inspiration for dinner tonight!

Sourdough Crackers


1 cup of active Sourdough Starter
1/4 cup of butter
1 tsp of honey
1 cup of whole wheat flour
1/4 tsp of sea salt
1/4 tsp of baking soda
olive oil and sea salt


In a large bowl, combine starter, butter and honey.
In a small bowl, combine 1/4 cup of the flour, sea salt and baking soda.
Add the dry bowl to the wet ingredients and mix until smooth/
Add the remaining flour until smooth and a stiff dough results, 1/4 cup at a time.
Cover the dough and let rest for 10 minutes.
Preheat oven to 350F.
On a well floured surface, divide the dough into three balls.
Roll each ball out to 1/8" thick.
Using a knife, cut into 1" squares and place on a parchment paper lined baking sheet.
Spray the crackers with olive oil and top with sea salt to taste.
Bake for 8 to 10 minutes or until golden.

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