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Sourdough Crackers

Making sourdough bread and growing your own sourdough starter is the biggest baking trend these past months. Each starter needs to be “fed” regularly – this means discarding a portion of the starter and replacing it with a new flour and water mixture. But instead of throwing away the discarded part of the starter, others harness it for other uses, including sourdough crackers!

Sourdough Cracker Trivia

  • Sourdough dates back to 4,000 BC.
  • There were old tales of just how cherished sourdough starters were that a sourdough crock with the starter is given as a part of a bride’s dowry and that owners even bring it to bed with them to constantly care and monitor the starter during winter nights.
  • Sourdough starters need to be replenished at least once, every two weeks. But you can slow the fermentation process by putting the starter in the refrigerator.
  • Sourdough bread and its other incarnations are recommended for diabetics as it has a low glycemic index and therefore, will not spike the blood sugar.

Sourdough Cracker Buying Guide

Sourdough crackers are readily available in groceries and supermarkets. Artisan and gourmet bakers also make their versions using their starters and sell them online or through markets.

Sourdough Cracker Production & Farming in Texas

There is a popular sourdough cracker brand that is made and bred in Texas: The Sourdough Project. They started as a cottage industry business but had to upgrade into a commercial kitchen with a great demand for their sourdough crackers.

There are more cottage bakers as well who produce their sourdough crackers, and having local Texan suppliers for their flour, wheat, spices and more, makes the process a bit easier. The best part is, they get to help each other with the flourishing of local businesses. These sourdough crackers are made available through online orders and local farmers markets.

Preservatives, Additives, and Chemicals

Since these crackers are baked using the simplest of ingredients along with a portion of the sourdough starter, there is not much need for preservatives and additives in the recipes. There might be possible instances of additives however when flavors and other elements are added to the crackers.


Sourdough crackers are usually sold in sealed plastic pouches. For greater quantities, they are placed in boxes or plastic takeaway containers, to preserve their shape and protect them from crumbling.

Enjoying Sourdough Crackers

Sourdough crackers can be eaten plain or infused with spices and natural seasonings. Seeds and other herbs can also be added to further enhance its texture and flavors.
These crackers can be eaten with your favorite creamy dips and included in cheese boards to balance the flavors.


Sourdough crackers must be stored in airtight containers, and kept away from air and moisture to preserve their crispness. Homemade crackers can be stored for about a week at room temperature, or keep them frozen to hold them for a longer time.


If you are growing your own sourdough starter, here’s your chance to expand your baking masterpieces by making sourdough crackers as well!


  • 1 cup flour (all-purpose or whole wheat will do)
  • ½ teaspoon sea salt
  • 1 cup unfed/discard sourdough starter
  • 4 tbsp unsalted butter (at room temperature)
  • Oil for brushing
  • Coarse salt (kosher or sea salt) for sprinkling on top
  • Optional: 2 tbsp dried herbs of your choice


  1. Combine flour, salt, sourdough starter, butter and the optional herbs. Mix to make a smooth and not sticky dough.
  2. Divide the dough into half and shape each half into a rectangular block.
  3. Cover each block with plastic wrap and keep in the refrigerator for 30 minutes to a couple of hours, until the dough firms up.
  4. Preheat the oven to 350 degrees.
  5. Add some flour to a piece of parchment paper, the rolling pin and the top of the dough.
  6. Roll the dough until it becomes about sixteenth of an inch thick. Make sure the whole dough is evenly thin.
  7. Put the dough and parchment onto a baking sheet. Brush lightly with oil and sprinkle the coarse salt on top of the crackers.
  8. Cut the dough into squares, and prick each square using a fork.
  9. Bake the crackers for 20 to 25 minutes, or until the squares get brown around the edges.
  10. Make sure to flip the crackers and turn the baking sheet midway so the crackers will turn brown evenly.
  11. Remove the crackers from the oven once they are fully browned and transfer to a cooling rack.



  • Serving Size: 10 Crackers, (28g)
  • Calories: 130 41
  • Carbs: 18g 6%
  • Sugar: 1g 0%
  • Fiber: 1g 4%
  • Protein: 3g
  • Fat: 4.5g 7%
  • Saturated Fat: 0g 0%

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