Thyme

Sourdough Starter Crackers With Thyme & Black Pepper

by:
September 22, 2020
3 Ratings
Photo by Ty Mecham. Food Stylist: Lauren LaPenna. Prop Stylist: Veronica Olson.
Author Notes

These crackers are not only an ingenious use for sourdough discard, but they’re also incredibly delicious, especially paired with cheese. The thyme and black pepper are a particularly perfect foil for goat cheese, but you can also substitute the thyme with any dried herb or spice of your choice. Plus, they come together in under an hour, unlike that sourdough bread that might take you all day! —Irene Yoo

Test Kitchen Notes

This recipe is shared in partnership with Cypress Grove. —The Editors

  • Prep time 10 minutes
  • Cook time 30 minutes
  • Makes About 30 crackers
Ingredients
  • 1/2 cup (57 grams) all-purpose flour
  • 1/2 cup (113 grams) sourdough starter discard
  • 2 tablespoons unsalted butter, at room temperature, plus more (melted) for brushing
  • 1 tablespoon dried thyme
  • 1/4 teaspoon kosher salt, plus more for sprinkling
  • Freshly cracked black pepper
In This Recipe
Directions
  1. Heat the oven to 350°F. Combine the flour, starter discard, butter, and thyme in a large bowl. Once the dough comes together, use your hands to knead until smooth and elastic.
  2. You can let the dough rise for about 30 minutes in the refrigerator or go straight to rolling out the dough. Lightly flour a piece of parchment paper and roll out the dough to about 1/16 inch thick. Use a large kitchen knife or pasta roller to cut into 1 1/2 x 3-inch strips.
  3. Transfer the cut dough with the parchment to a baking sheet. Brush the tops lightly with melted butter and sprinkle with salt and pepper.
  4. Bake crackers for 25 to 30 minutes, or until evenly browned, turning the baking sheet halfway through so they cook evenly. Cool and store in an airtight container for up to a week.

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Irene runs a monthly Brooklyn-based pop-up series called Yooeating, with new takes on Korean home cooking, street food, and drinking culture by pairing with other culinary cuisines that feel like home.

6 Reviews

Should the 1/4 teaspoon of salt be mixed in the dough?
 
Author Comment
Irene Y. January 4, 2021
Yes, good catch!
 
M B. December 27, 2020
These have been great and easy to make! I also managed to spruce up the recipe to get my favorite flavors. I replaced the thyme with 20g of mozzarella cheese and the salt and pepper with cumin seeds. Both were an absolute delight! Thank you for putting this recipe out there!
 
illberich November 2, 2020
Great way to have another excuse to eat more goat cheese! Simple, but delish! I also use my discard as pancakes topped with green onions. Heat a case iron skillet, or non-stick with a pat of butter or bacon grease, pour in discard, making pancake-size. Top with thinly sliced green onion, sometime hot, spicy, or mild peppers. Fry untill edge bubbles, flip and fry a minute or two longer. Can crumble goat cheese on top when flipped. Delish! Never discard discard 😊!
 
Peggy November 9, 2020
Great idea! And you do not add any extra flour to the discard?
 
illberich November 11, 2020
No, not normally. If it appears too thin, I'll add just enough to thicken. Pancake consistency is what my sourdough starter looks like. Makes it more simpler to use the discard, but still make bread without being on "its/his/her"schedule😊!