Crackers are one of the best homes for discard because they need flavor, not fermentation. Einkorn’s buttery character and the starter’s mild acidity make a cracker that tastes finished with very little adornment.
Before you begin
This recipe is written for 100% hydration discard—starter maintained with equal weights flour and water. Use discard that smells pleasantly sour, yeasty, or mildly alcoholic. Throw it away if you see fuzzy mold, pink or orange discoloration, or smell anything rotten.
Ingredients
Dough
- 150 g fresh-milled einkorn flour
- 200 g sourdough discard, 100% hydration
- 45 g extra-virgin olive oil or melted butter
- 5 g fine salt
- 2 g dried rosemary or thyme, optional
- Flaky salt for finishing
Method
- Mix einkorn flour, discard, oil, fine salt, and optional herbs into a cohesive dough. Rest 20 minutes.
- Heat the oven to 350°F (175°C). Divide dough between two sheets of parchment.
- Roll each half paper-thin, about 1.5 mm. Remove the top parchment.
- Score into squares, prick with a fork, and sprinkle lightly with flaky salt.
- Bake 9–12 minutes, rotate the pans, then bake 7–12 minutes more. Remove browned edge crackers as needed while the center finishes.
- Cool completely before breaking along the score lines.
Fresh-milled notes
Good to know: Einkorn becomes sticky if overworked; mix only until cohesive.
Good to know: Even thickness matters more than exact shape. Pale crackers will soften in storage.
Good to know: Return softened crackers to a 300°F oven for 5–7 minutes to restore the snap.
Sourdough Discard Collection
Eight practical ways to turn refrigerated discard into bread, breakfast, supper, and snacks.
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Keep learning
Use the Fresh-Milled Flour Guide, consult the hydration guide, troubleshoot dense bread and sticky dough, and browse the recommended tools.