Parmesan Rosemary Sourdough Crackers

I used to always compost a large portion of my sourdough starter whenever it came time to feed it. It always felt so wasteful, but I often was too busy to start a whole new loaf or large project. Then, I discovered that there were quick and delicious recipes for sourdough discard.

Take your sourdough starter out of the fridge for its scheduled feeding. Carry out your typical feeding routine: Remove a portion of your sourdough (I typically discard 1/3 cup at a time) and replace with equal parts water and flour. If you do not typically discard one cup of starter at a time, like me, you can either reduce this recipe according to the quantity that you removed, or every time that you feed your starter, add it to a refrigerated container until you have one cup or discard.

Preheat your oven to 325°F and cut a piece of parchment paper to fit the baking sheet that you will be using for your crackers. Measure and melt your butter. I usually use a small skillet over medium heat. Once completely melted, leave your butter to cool.

Put aside 1/2 tablespoon of rosemary and 1 tablespoon of grated Parmesan cheese: these will get sprinkled on the top right before the crackers are placed in the oven. If you want to dust your crackers with pepper or any other herb, add it to the parmesan mixture. In a large bowl, mix together the sourdough starter, the remainder of the rosemary and Parmesan and the cooled butter. If your sourdough starter is not 100% hydration (fed an equal weight of flour and water), you may need to add either more butter: if the batter is too thick, or flour: if it is too thin.

Spread the batter in a rectangle or square on your piece of parchment paper (on your baking sheet) using a spatula or the back of a spoon. As you can see above, the sides of the rectangle do not have to be perfectly proportional. Just make sure that the batter is spread thinly and evenly so that your crackers have the same thicknesses.

Bake for 30–40 minutes. After the ten minute mark, remove the crackers from the oven and using a knife or a pizza cutter, make light slices in the batter to form the crackers. Once lightly browned, remove the crackers from the oven and let cool for 20 minutes. Then, break up the batter according to the score lines. ¡Buen provecho!

These cheesy, crispy crackers will be eaten up so quickly that you’ll regret having ever thrown your sourdough starter discard away!


Preheat your oven to 325°F. Cut a piece of parchment paper to the the size of your sheet pan. Melt butter in a pan and let cool.

Author’s Note:
*The sourdough starter that I am using is 100% hydration: fed an equal weight of flour and water. If your sourdough has a different hydration, you may need to either add more butter (if it is too thick) or flour (if it is too thin).

**This recipes calls for one cup of sourdough starter which may be more than the typical amount of sourdough you discard per feeding. You can either save your discard from each feeding in one container and keep it in the fridge until you have one cup or reduce the recipe to your needs. This recipe was greatly inspired by many brilliant recipes such as: and

Let me know if you try out this recipe! Make sure to subscribe (add your email on the right) to get updates whenever I post.

PS Keep an eye out for another sourdough post this upcoming week…

Originally published at

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