© 2026 Remixipe

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Remixipe
Tūhura Rauemi
Takiuru
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Chef's Pass #1Feb 17, 2026

Initial recipe

Remixipe

Sourdough Discard Crackers with Rosemary and Sea Salt

Thin, crispy crackers that use up leftover sourdough starter. Great with cheese or hummus.

Whakarite: 15 minsTunu: 25 minsTapeke: 40 minWāhanga: 6Māmā
sourdoughsnackmake-aheadzero-wastebaking & breadvegandairy-freenut-freesavoury

Ingredients

1 cupsourdough discard(unfed)
1 cupall-purpose flour
4 tbspolive oil
1 tspsea salt
2 tbspfresh rosemary(finely chopped)
1 tspflaky sea salt(for topping)

Method

  1. Mix sourdough discard, flour, olive oil, salt, and rosemary in a bowl until a dough forms.
  2. Divide dough in half and roll each piece between two sheets of parchment paper until very thin, about 1-2mm.
  3. Remove top parchment, transfer bottom parchment with dough to a baking sheet.
  4. Score dough into squares or rectangles with a pizza cutter.
  5. Brush lightly with water and sprinkle with flaky salt.
  6. Bake at 180°C for 20-25 minutes until golden and crisp, rotating halfway through.
  7. Let cool completely on the tray, then break apart along scored lines.
  8. Store in an airtight container for up to 2 weeks.