Do you feel it’s a waste to throw away your sourdough discard every time you feed your starter? Good news—you don’t have to! There are countless ways to put it to good use, and I’ll be sharing as many reliable recipes as possible on my blog, so stay tuned! Here’s a simple, quick recipe to fully use and enjoy that discard. Follow the steps below for some delicious, crunchy crackers.

Preparation time less than 10 mins

Cooking time 15-20 min

Serves Serves 1-3

Dietary lacto-vegetarians

Check our video tutorial— Bake this bread with Cumo!

Ingredients:

90-130g sourdough discard
25g shredded cheese (I used Parmesan, but any cheese works. )
20g milk
30g melted butter
2g salt

Instructions:
1. In a bowl, mix the milk and shredded cheese until well combined.

2. Add the sourdough discard,salt and melted butter, stirring until smooth.

3. Spread the batter evenly on a baking tray lined with parchment paper.

4. Preheat the oven to 160°C (320°F) with fan, and bake for 15-20 minutes until golden brown on top.

5. Let the cracker sheet cool, then break it into pieces of your desired size. Store in an airtight container and enjoy!

Easy, right? Give these tasty sourdough cheese crackers a try—you’ll love how simple and satisfying they are!

Final Note: This might just be the easiest recipe in the world! Plus, it only requires ingredients you’re likely to have in your fridge. If you don’t have Parmesan cheese, you can substitute it with any other shredded cheese—add as much or as little as you like to suit your taste. Just one tip: make sure to spread the batter thinly in the final step—don’t go too thick. Give this recipe a try; you’re bound to love it!