Lately I have been obsessed with making sourdough discard crackers! Today I had some specific ingredients I wanted to use up. I really love the cheesy cracker recipe that I used for my goldfish crackers but I wanted to try using up some soft goat cheese I’ve had in the fridge.

I decided to try using AI to come up with a new recipe to use up my desired ingredients. I have to say I’m pretty happy with it. I did ask it to rewrite the recipe a few times in order to incorporate more of the ingredients I wanted and it did a great job. I got a nice base recipe and then made modifications according to what I wanted to add. The crackers turned out delicious and I will definitely be saving this recipe to make again!

I used fresh milled spelt flour and my spelt sourdough discard for this recipe, however, you could use whatever flour you choose with your discard.

I always love an excuse to try out a new gadget, My mom gave me this pampered chef cutter and it really made a nice effect for the crackers: https://amzn.to/49Clyuj  I always seem to get my shapes really wonky when I use the pizza cutter but that works nicely as well. I have seen others use a ruler to cut the crackers so I suppose I could do that but I’m not that fancy 😅

I like the effect of brushing oil on top of the dough before baking, it adds a little bit of extra crisp and makes the salt and seasonings stick better. I really like the avocado oil spray from Costco, it’s quite convenient and only has one ingredient. You can certainly use a brush to apply oil also if you prefer.

Savory Rosemary Goat Cheese Sourdough Discard Crackers
★★★★★
Fresh milled, Snacks, Sourdough Discard

Ingredients:

1 cup fresh milled flour** (spelt or soft white wheat work well)
1/2 cup softened butter
1/2 cup sourdough discard unfed
1 cup soft goat cheese (about 4-5 oz)
1 tablespoon rosemary dried or powdered depending on preference
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup sesame seeds
Avocado oil for brushing before baking
All-purpose seasoning for sprinkling
Additional salt for sprinkling

Directions:

1. Preheat your oven to 325°F (165°C)** and cut parchment paper to fit baking sheet
2. Mix the ingredients: In a mixing bowl, combine the softened butter, sourdough discard, crumbled goat cheese, chopped rosemary, salt, seasonings and sesame seeds (if using). Mix until well combined then knead until nicely mixed
3. Add the fresh milled flour: Gradually add the fresh milled flour to the mixture, stirring until a soft dough forms. Adjust the flour as needed. The dough should be soft but not sticky. If it’s too dry, you can always add more discard.
4. Roll out the dough: Place the dough between two sheets of parchment paper and roll it out to your desired thickness (about 1/8 inch or 3mm). Thinner crackers will be crispier, try to keep the thickness even.
5. Brush with avocado oil: Lightly spray or brush the rolled-out dough with avocado oil.
6. Sprinkle all-purpose seasoning and additional salt on top of the dough.
7. Cut into shapes: Use a pizza cutter or knife to cut the dough into squares or rectangles. You can also use cookie cutters for fun shapes.
8. Prick the crackers: Use a fork to prick each cracker a few times. This prevents them from puffing up too much during baking.
9. Transfer to the baking sheet: Carefully transfer the cut crackers to the prepared baking sheet.
10. Bake for 12-15 minutes: Bake in the preheated oven until the crackers are golden brown and crisp. Keep an eye on them, as baking time may vary depending on thickness. I had to put them back in the oven for another 2 rounds of 10 minutes in order to get the middle crackers crispy.
11. Cool and enjoy: Let the crackers cool completely on a wire rack. They will become even crispier as they cool.
Serve these flavorful crackers with your favorite cheeses, olives, or charcuterie.

I had a 3D printed goldfish cracker mold made and I’ve been so excited to use it. Finally, today is the day!

It was actually not as fiddly as I thought it would be and the more I used the cracker cutter the easier it got. Now I’m trying to control myself and resist the impulse to go to the library to print a million different cracker and cookie cutter shapes!

My recipe called for 100 g of sourdough starter, 225 g of grated sharp cheese and 55 g of soft butter. I used my whole grain, sourdough starter along with 120 g white flour. Next time I will try whole grain flour now that I’ve seen how they turn out using white. I also ended up adding in about 30 g more starter to get a nice consistency for rolling. It is a very firm dough.

I chose to use half fresh grated Parmesan and half aged cheddar. I was able to grate up the rind of the parmesan which is a nice way to use up the hard to use pieces. I used my Saladmaster to shred the cheese really fine. It’s a great tool for a quick job and really easy to clean up. 225g of cheese looks like a large amount when shredded finely, these are a very cheesy cracker! You could use a food processor to make these crackers and mix the dough if wanted but I didn’t find it necessary and preferred not to deal with the clean up.

I added in nutritional yeast, onion powder as well as some turmeric powder for color.

I tried to keep the crackers a consistent 1/8 inch thick but they varied as I rerolled out the dough to use it all up. They all cooked nicely though. I recently was gifted this amazing silicone baking mat (Thank you Debbie!) for my Sourdough bread and am kicking myself for not getting one sooner. It is a game changer for projects like these. It really helps with keeping things from sticking to the counter and makes clean up easy. Here is a link to the one I have: https://amzn.to/3Tk7Vu9

This dough can be made up ahead of time and baked when ready. The extra time develops the flavor and gives the gut benefit of extra fermentation time.  If you want a quicker option you can roll these out on a sheet of parchment and score them instead of fiddling with cracker cutters, equally delicious though not as cute!

The crackers turned out so adorable and delicious, it was hard for me to share them with the kids!

Cheesy Sourdough Discard Goldfish Crackers
★★★★★
Snacks, Sourdough Discard

Ingredients:

120 grams flour
100 grams sourdough starter
55 grams unsalted butter, soft
225 grams sharp white cheddar cheese, shredded finely
Other additions: onion powder, nutritional yeast, vegetable salt, tumeric powder

Directions:

Combine the dry ingredients/seasonings then add the starter, butter and cheese. I used a dough whisk to incorporate but you can use your hands.
If the dough is too dry and crumbly you can add water or more starter. Whole grain and fresh milled flour takes more water.
Cover the dough and chill.
Preheat oven to 350 F.
Roll the dough out on a lightly floured surface to 1/8th inch thick then cut out cracker shapes. Lay crackers out on parchment or a silicone lined baking sheet.
Bake for 15-20 minutes, you can tell they are ready when they turn golden

Source: https://mostlysourdough.com/2022/01/sourdough-goldfish-crackers/

Okonomiyaki is a savory Japanese pancake that is typically made up of flour, eggs, cabbage and a variety of vegetables and meats. I first tried it in college when my roommate and dear Japanese friend Natsuko treated me. Every time I make this dish I think of her.

It is a great option for a savory breakfast or any meal really. It is also a quick way to use up random bits out of the fridge. You can easily make it meatless or low carb if you choose. Okonomiyaki means “grilled as you like it” so although my recipe isn’t exactly authentic, I think the name supports trying whatever fillings and toppings you like 🙂

I love to use sourdough starter in place of flour as much as I can. For this recipe I reduced the amount of starter and added an extra egg. You can substitute a low carb flour like coconut or almond if desired, you just want to make sure the consistency is like thick pancake batter.

I happened to have lots of avocado on hand so I blended half of a small one up with the egg mixture and the result was tasty! If you want really smooth results an immersion blender works great, I decided to try my much loved milk frother and it worked great! I have had this one for 4 years and bought it multiple times as gifts for people: https://amzn.to/493gmPr

This recipe makes approximately two 4-5 inch pancakes depending on the amount of add-ins. You can add more starter and egg if needed to ensure all the toppings are covered in batter.

As with most of my cooking, I like to experiment and quantities aren’t set in stone so you can play with the recipe and still have delicious results.
If you want to just make one you can save the batter in the fridge for when you are ready for another!

Sourdough Discard Okonomiyaki
★★★★★
Breakfast, Dinner Ideas, Low carb, Sourdough discard
Prep Time: 10 minutes | Cook Time: 8 minutes

Ingredients:
For the pancake:
2 eggs
50g sourdough discard
1 cabbage leaf, finely chopped or grated (I used Napa cabbage)
2 diced green onions
Finely diced peppers
A splash of soy sauce and sesame oil
1/8 tsp powdered ginger or fresh grated
Oil (for frying)

Other filling ideas:
Meats: shrimp, chicken, ham
Bean sprouts
Shredded carrots
Leftover cooked veggies diced
Mushrooms

Optional toppings:
Kewpie (or another mayo)
Hoisin sauce
BBQ sauce
Roasted sesame seeds
Sriracha
Green onions
Avocado slices
Sprouts

Directions:
Combine sourdough discard, egg, soy sauce, ginger and mix well with fork or whisk until it becomes a batter like consistency

Add in shredded vegetables and stir until coated

Heat up oil on a skillet on med-high heat then pour in mixture and shape into pancake about 4-5 inches across

Cover and cook for 3-4 minutes, or until bottom is golden brown. Flip and continue cook for another 3-4 minutes, uncovered

Serve with toppings of your choice. I like to drizzle mayo mixed with a hot sauce and top with sesame seeds, scallions, sprouts or something crunchy

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I’ve really wanted to start making crackers for my family. I don’t care for the extra ingredients and additives in store bought. I have made regular Sourdough discard crackers and seed crackers already and love them.

This is a delicious treat that tastes like cinnamon toast crunch without the guilt. Great for kids snacks and lunches if you decide to share! It’s made with minimal ingredients and you can reduce the sugar as much as you’d like. I made them this morning and the batch didn’t last till noon!

When I made my crackers, my starter had been recently fed and was pretty active. I found the batter was a bit thick so I added some sour milk to thin it out. I used my immersion blender to incorporate all of the ingredients but with older inactive starter that is more liquid this may not be necessary. I also found the suggested amount of butter seemed a bit much so will experiment with reducing it by 1/4. To make this dairy free, next time I will try coconut oil and will post an update.

The batter spread quite easily on the parchment with a spatula. I sprinkled coconut sugar on the wet dough. I only used about a teaspoon and found it was plenty. I like coconut sugar because it sprinkles easily and has a nice flavor.

You can tell the crackers are finished when they easily break apart. If they bend they need a bit longer in the oven.

I store them in a container with the lid open for the first day to make sure they have dried out properly. They last about 4-5 days but this batch was gone before lunch 😂

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Hello, I’m Cynthia aka Frugal Gal! I’m into healthy living, wellness, milling whole grains, sourdough, fermenting & cooking from scratch. I’m happiest in my kitchen doing projects/experiments, especially if it involves using my gadgets. I love to share tips to save money & reduce waste. My countertops are always full of jars of fermenting kombucha, kefir, vinegar, sourdough etc.

I started this blog because I love sharing my projects with family and friends. I always thought it was the dream to be able to make a living doing something you love and have wanted to start a blog. It’s a great excuse to try new projects and connect with others! I’m trying my hand at affiliate marketing to showcase the products that I love. As an Amazon Associate, if you purchase something I recommend I may earn a small amount from qualifying purchases.

My blog will mainly cover the following:

• Use what you have: How to make the most of your existing kitchen equipment, utensils, and pantry items. How to improvise, substitute, and repurpose things you already have at home.
• Save what you can: How to reduce food waste, repurpose kitchen scraps and preserve food
• Make what you need: How to make your own kitchen essentials, such as sourdough, yogurt, kefir, cheese, kombucha, chocolate, Lara bars, seasonings, dressings, mayo, cleaning products and more.
• Tutorials and videos: I’ll show my most used kitchen appliances and how they can be used in various projects and if they are worth the purchase

I am new to creating videos and content and will be sharing mainly through Youtube and Pinterest linked through my blog posts. I am learning how to edit videos and create content so please feel free to offer feedback and comment if there are any topics you want to see me cover!

https://youtube.com/@frugalgal03-20?si=mstgvCOHDgGveXG0