Quick Recipe: Sourdough Discard Crackers

Because you'll generate so much discard during the first 14 days, here's one foolproof recipe to fall back on.

Ingredients:

• 200 g sourdough discard
• 30 g (2 tbsp) olive oil
• 5 g (1 tsp) kosher salt
• Toppings: flaky salt, dried herbs, sesame, poppy, or everything seasoning

Method:

1. Preheat oven to 325°F (165°C).
2. Whisk discard, olive oil, and salt in a bowl until smooth.
3. Line a sheet tray with parchment. Pour the batter on and spread as thin as you possibly can with an offset spatula — aim for ~2 mm. Thin = crispy.
4. Sprinkle toppings generously. Press them in lightly so they stick.
5. Score lightly into squares or rectangles with a knife (makes breaking easier later).
6. Bake 30–40 minutes, rotating once, until deep golden and crisp throughout. If centers are still soft, drop the heat to 250°F and bake another 10 minutes.
7. Cool completely. Snap into pieces. Store in an airtight container up to 2 weeks.

---

PART 2 — Long-Term Starter Care After Day 14

Congratulations — your starter is mature. Now here's the critical mindset shift:

You no longer need to feed every day. Daily feeding made sense while building the culture. Once mature, you can shift to a maintenance routine that fits your life.

There are three main storage modes. Pick based on how often you bake.

---