Comments on: Sourdough Crackers (Made with Discard)

By: Sam Merritt

Sam Merritt — Mon, 08 Jun 2026 01:59:22 +0000

In reply to Jeannette. Thank you so much for trying my recipe, Jeanette! I'm so glad you enjoyed them so much! :)

By: Jeannette

Jeannette — Sun, 07 Jun 2026 18:26:03 +0000

Oops I meant I only had 100g of discard

By: Jeannette

Jeannette — Sun, 07 Jun 2026 18:23:16 +0000

Delicious!! Made a half recipe as I only had 50g of sourdough discard. Weighed the ingredients and they are perfect! Thanks so much

By: Sam Merritt

Sam Merritt — Thu, 11 Sep 2025 20:45:35 +0000

In reply to Jules. Homemade is so much better! Enjoy! :)

By: Jules

Jules — Thu, 11 Sep 2025 17:34:23 +0000

I made these! They smell SOOO good! I am trying to make what we usually buy from the store. Thank you for such a great way to use discard.

By: Sam Merritt

Sam Merritt — Thu, 28 Aug 2025 13:39:10 +0000

In reply to Tracey Stewart. I'm so glad you found this one helpful and delicious! :)

By: Tracey Stewart

Tracey Stewart — Thu, 28 Aug 2025 00:51:07 +0000

Baked these today for the first time, using a sprinkling of “everything bagel” seasoning in addition to the kosher salt. Absolutely fantastic! I’ve been looking for a homemade cracker recipe, and I think I’ve found it. Delicious with soups and salads. Thanks, Sam, for your in-depth discussion of sour dough; very helpful and answers a lot of questions.

By: Sam

Sam — Wed, 16 Oct 2024 11:15:19 +0000

In reply to Denise. I'm so glad you enjoy them so much, Denise! :)

By: Denise

Denise — Tue, 15 Oct 2024 23:10:52 +0000

I love how fast these cook up. I double the recipe. I had to use 1-2 olive oil when I was low on butter. They still came out great and were easy to handle. I like Rye instead of wheat flour but all combinations are great. Thanks!

By: Sam

Sam — Fri, 06 Sep 2024 13:30:45 +0000

In reply to Maureen Eichman. Hi Maureen! You can store the discard at room temperature for up to two days or in the refrigerator for up to a week. And yes don't use the discard until your starter has been growing for at least 8 days, 2 weeks would be even better. Thank you so much for trying my recipes, and for your kind words, I'm so happy to have you here!

By: Maureen Eichman

Maureen Eichman — Thu, 29 Aug 2024 15:18:37 +0000

Hi Sam. Now I wish I had read some of your recipes before following your sourdough starter. I felt guilty throwing away half of it each time I fed the starter. My(adult) kids think I’m crazy doing this, so I’m out to prove them wrong.
Where can I store the “discard”? Room temp or refrigerate? I have yet to attempt a recipe because I just finished the last day of scheduled steps and think you said to wait at least 2 weeks before using in a recipe. Is that correct?
btw, never too old to learn from a youngster (you). I’m 84 and still learning….from you.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 14 Jun 2024 12:55:23 +0000

In reply to Emily. We're so happy you both enjoyed it, Emily! Thanks for the review

By: Emily

Emily — Thu, 13 Jun 2024 22:08:37 +0000

DELICIOUS! My husband and I are obsessed. Definitely saving this one, thanks!

By: Sam

Sam — Mon, 06 May 2024 02:46:14 +0000

In reply to Marc Wood. Thank you so much for the feedback, Marc! I'm so glad you enjoy them so much! :)

By: Marc Wood

Marc Wood — Wed, 01 May 2024 05:26:51 +0000

I started making these and my family loves them. I add seasoning into the dough to flavor them better IMO I have mad hot, sweet, savory ones. Another thing I have found is that I find it a lot easier to roll them out right away if you want you can refrigerator them but don’t need to do it. I put the dough on parchment paper the length of a sheet pan cover with plastic wrap and start rolling works great. then I dock, season the top, and slide the parchment with the dough right onto the sheet pan no flour or butter residue to clean up. you dough comes out great not to wet or dry. I will definitely be checking our bread recipes. thanks Marc

By: Sam

Sam — Tue, 05 Mar 2024 20:44:38 +0000

In reply to Christie. I'm glad you've been enjoying everything! I am not sure why it's showing up like this when you print, but I am looking into it. If you select black and white print on your printer that could potentially fix the issue. :)

By: Christie

Christie — Wed, 28 Feb 2024 17:00:41 +0000

I started making sourdough bread using your starter recipe, I’m Very Happy to say it turned out great!! I absolutely love the recipes you have posted with sourdough, my family is very appreciative.
I do have one suggestion… I have printed out a couple recipes from you page, but because I only have black ink the blue color doesn’t show up well at all. I am suggesting that for the print page, if you can, maybe keep all the words in black. Thank you so much for these wonderful, yummy recipes!!

By: Sam

Sam — Tue, 15 Aug 2023 01:29:27 +0000

In reply to Rosie. Hi Rosie! I haven't personally added cheese, but a hard cheese that you like should work, like cheddar. I don't have an exact amount to add, but I would shred it finely and start with a "handful" and go from there. :)

By: Rosie

Rosie — Sat, 12 Aug 2023 23:15:41 +0000

Hi Sam I want to try these crackers but would like to add cheese and herbs to the dough. Would it work? How much and what kind of cheese do recommend? your recipes.