Sourdough Crackers

Finished crackers

Since I started baking sourdough in early 2017 the one thing that has always annoyed me is having to discard some of the mother starter during feeding. It feels inefficient to throw perfectly good dough down the drain.

Rustic Bakery’s sourdough crackers are absolutely delicious, and at $5-7 a box they can be an expensive treat. I thought that cloning their crackers would provide a great outlet for my extra starter as well as potentially saving a few dollars.

Here is the result of my attempt to replicate their delicious crackers. Through a bit of trial and error and a few months tweaking, I’m pretty happy with the recipe. While not exactly identical in taste, I think they stand up in their own right as a solid tasting cracker. Enjoy.


Ingredient Weight Volume Percent
Sourdough starter 226 grams 1 cup 80%
Bread or all purpose flour 170 grams 1 1/3 cups 60%
Olive oil 33 grams 2 tbsp + 1 1/2 tsp 11.7%
Kosher salt 10 grams 1 1/2 tsp 3.5%
Rosemary (optional) 3 grams 1 1/2 tsp 1%
Total 437 grams 156.2%


Ingredient Weight Percent
Total flour 283 grams 100%
Water 113 grams 40%
Olive oil 33 grams 11.7%
Kosher salt 10 grams 3.5%
Rosemary (optional) 3 grams 1%
Total 437 grams 156.2%

Instructions (electric mixer)

First day

  1. Combine all ingredients in mixer with paddle attachment. Once combined, swap paddle with dough hook and mix for 4-6 minutes until dough is smooth
  2. Transfer dough to a clean bowl and cover with plastic wrap. Proof dough for 2-4 hours at room temp
  3. Retard proofing overnight in refridgerator (or at least 6-8 hours)

Second day

  1. Take dough out of refriderator and let rise to room temp for about 1 hour
  2. Divide dough into 2 equal pieces; turn on oven to 350F
  3. On a floured board, roll each piece into a rectangle 1/16" to 1/8" (2mm) thick; roughly 16" x 12" rectangle. You may need to apply additional flour as you roll crackers thinner
  4. Either using a knife or a wheel cutter, score the crackers into 6-8" x 1" strips.
  5. Bake at 350F for 18 to 22 minutes
  6. Immediately remove from baking sheet to cool; either cooling rack or wooden board

Rolling out crackers onto the board Cutting crackers into strips Lining crackers on baking sheet