Beyond the discard: Simple & tasty recipes

Welcome to a world where nothing goes to waste! Discover simple and delicious sourdough discard recipes, perfect for creating healthy snacks and minimising food waste in your kitchen. Join us on this journey of simple and tasty sustainable baking!

Low waste, big taste

Embrace the goodness of low-waste living with our collection of sourdough discard recipes. Turn what you'd normally throw away into delectable treats that are both healthy and satisfying. Perfect for the eco-conscious baker looking for simple solutions.

Simple ingredients, incredible results

Our sourdough discard recipes focus on simplicity, using minimal ingredients to create maximum flavour. Ideal for busy households wanting to whip up quick, nutritious snacks without compromising on taste. Discover the simplicity.

The simplicity is the key

If there's one thing to remember from this page, it's simplicity. These sourdough discard recipes are designed to be easy to follow, ensuring anyone can create delicious, waste-free snacks at home. Start your simple, sustainable baking journey today!

Discard Crackers - Cinnamon Sugar

A wholesome, pantry-friendly treat made with simple ingredients and your nourishing sourdough starter — perfect for slow mornings, afternoon tea in the garden, or a sweet snack straight from your home kitchen.

 

About This Recipe

These cinnamon sugar sourdough crackers are a delicious way to use your sourdough starter, especially the “discard” that’s usually leftover after feeding (or if you are like me you feed and forget!)

Crisp, subtly sweet, and tasting a little like a homemade version of Cinnamon Toast Crunch, these crackers are a beautiful example of garden-to-plate living: using what you already have, cooking slowly, and keeping your kitchen connected to the rhythms of the home.

 

Ingredients

  • 1 cup sourdough starter (discard or active)
  • ½ cup all-purpose flour
  • ½ cup whole-wheat flour
  • 6 tbsp butter, melted
  • 3 tbsp sugar
  • 1 tbsp cinnamon (preferably Ceylon *google why)

Notes:

  • Whole-wheat flour adds nuttiness and depth.
  • Use good-quality butter for the richest flavour.
  • Swap cinnamon for your favourite flavours - see variations at the bottom of this recipe. 

 

Equipment

  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Knife or pizza cutter (i use a hand pasta cutter)

 

Instructions

1. Make the Cinnamon Sugar

Stir the cinnamon and sugar together in a small bowl and set aside.

 

2. Make the Dough

In a mixing bowl, combine:

  • Sourdough starter
  • All-purpose flour
  • Whole-wheat flour
  • 4 tablespoons of the melted butter
  • 1 tablespoon of the cinnamon-sugar mixture

Mix until a soft dough forms.

 

3. Chill the Dough

Divide the dough into two discs, wrap, and refrigerate for 30 minutes.

This helps the dough hydrate and roll out thin.

 

4. Roll It Out

Place each dough disc between two sheets of parchment paper.

Roll out very thin — roughly 20x30 cm.

Thin dough = crisp crackers.

 

5. Top and Cut

Brush lightly with melted butter and sprinkle with the cinnamon-sugar mixture.

Cut into cracker shapes using a knife or pizza cutter.

Prick each cracker with a fork to prevent puffing.

 

6. Bake

Bake at 375°F (190°C) for 15 minutes, rotating the tray halfway.

They should be golden and crisp. Keep an eye on it and use your judgement to remove once golden.

 

7. Cool and Serve

Let the crackers cool completely before snapping apart.

As they cool, they become even crunchier.

 

Storage

Store in an airtight container or glass jar for up to 3 days.

Perfect for:

  • morning coffee moments
  • lunchboxes
  • snacking while tending the garden
  • a sweet bite after dinner

 

Variations

Make them your own:

  • Herb & Garlic: Use home-grown herbs and garlic powder instead of cinnamon sugar.
  • Chilli & Cheese: Add chilli flakes and grated cheddar for a savoury twist.
  • Australian Native Spice: Try wattleseed, cinnamon myrtle, or lemon myrtle.
  • Seeded: Mix chia, flax, or sesame seeds into the dough.
  • Everything Bagel Seasoning.

 

Make-Ahead

The dough can be prepared the night before and rested in the fridge until you’re ready to roll and bake — perfect for slow, intentional weekend cooking.

Incoming

Incoming

Incoming

Incoming

A wholesome, pantry-friendly treat made with simple ingredients and your nourishing sourdough starter — perfect for slow mornings, afternoon tea in the garden, or a sweet snack straight from your home kitchen.

 

About This Recipe

These cinnamon sugar sourdough crackers are a delicious way to use your sourdough starter, especially the “discard” that’s usually leftover after feeding (or if you are like me you feed and forget!)

Crisp, subtly sweet, and tasting a little like a homemade version of Cinnamon Toast Crunch, these crackers are a beautiful example of garden-to-plate living: using what you already have, cooking slowly, and keeping your kitchen connected to the rhythms of the home.

 

Ingredients

  • 1 cup sourdough starter (discard or active)
  • ½ cup all-purpose flour
  • ½ cup whole-wheat flour
  • 6 tbsp butter, melted
  • 3 tbsp sugar
  • 1 tbsp cinnamon (preferably Ceylon *google why)

Notes:

  • Whole-wheat flour adds nuttiness and depth.
  • Use good-quality butter for the richest flavour.
  • Swap cinnamon for your favourite flavours - see variations at the bottom of this recipe. 

 

Equipment

  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Knife or pizza cutter (i use a hand pasta cutter)

 

Instructions

1. Make the Cinnamon Sugar

Stir the cinnamon and sugar together in a small bowl and set aside.

 

2. Make the Dough

In a mixing bowl, combine:

  • Sourdough starter
  • All-purpose flour
  • Whole-wheat flour
  • 4 tablespoons of the melted butter
  • 1 tablespoon of the cinnamon-sugar mixture

Mix until a soft dough forms.

 

3. Chill the Dough

Divide the dough into two discs, wrap, and refrigerate for 30 minutes.

This helps the dough hydrate and roll out thin.

 

4. Roll It Out

Place each dough disc between two sheets of parchment paper.

Roll out very thin — roughly 20x30 cm.

Thin dough = crisp crackers.

 

5. Top and Cut

Brush lightly with melted butter and sprinkle with the cinnamon-sugar mixture.

Cut into cracker shapes using a knife or pizza cutter.

Prick each cracker with a fork to prevent puffing.

 

6. Bake

Bake at 375°F (190°C) for 15 minutes, rotating the tray halfway.

They should be golden and crisp. Keep an eye on it and use your judgement to remove once golden.

 

7. Cool and Serve

Let the crackers cool completely before snapping apart.

As they cool, they become even crunchier.

 

Storage

Store in an airtight container or glass jar for up to 3 days.

Perfect for:

  • morning coffee moments
  • lunchboxes
  • snacking while tending the garden
  • a sweet bite after dinner

 

Variations

Make them your own:

  • Herb & Garlic: Use home-grown herbs and garlic powder instead of cinnamon sugar.
  • Chilli & Cheese: Add chilli flakes and grated cheddar for a savoury twist.
  • Australian Native Spice: Try wattleseed, cinnamon myrtle, or lemon myrtle.
  • Seeded: Mix chia, flax, or sesame seeds into the dough.
  • Everything Bagel Seasoning.

 

Make-Ahead

The dough can be prepared the night before and rested in the fridge until you’re ready to roll and bake — perfect for slow, intentional weekend cooking.

 

Garden-to-Plate Notes

This recipe is all about honouring what’s already in your kitchen.

Your sourdough starter becomes more than a ritual — it becomes a foundation for homemade snacks that bring comfort, rhythm, and nourishment to everyday living.

Pair these crackers with seasonal fruit from the garden, a cup of tea, or a cosy breakfast on the veranda.