Can you use sourdough discard immediately?

Yes, sourdough discard can be used immediately. I make these crackers with sourdough starter cold from the refrigerator or straight out of the jar at room temp when it is still slightly active. It works well either way for these sourdough discard crackers as well as many other sourdough discard recipes.

Can you use sourdough discard straight from the fridge?

Yes, you can use sourdough discard straight from the fridge for this and many other sourdough discard recipes. If there is a recipe that is temperature sensitive such as one that uses yeast and warm water, you may want to allow the sourdough discard to come to room temp but I very often use it cold and my recipes turn out great.

How long will sourdough discard last in the fridge?

If the sourdough starter is active, meaning it is over one week old and has reached the active, bubbly stage before refrigeration, I have found it will last for months if stored in an airtight container and kept very cold. If the starter is new and has not reached the active, bubbly stage, you can still store it in the refrigerator and use it in recipes, but I would try to use it up within a week of refrigeration. Either way, if it is moldy or has an unpleasant smell you should throw it out. It should smell either mild and neutral in the early stages or it should smell very pleasantly sour and tangy like yeasty vinegar in the more developed stages.

Sourdough Discard Crackers (olive oil, rosemary, parmesan)

Ingredients

1 cup sourdough discard (about 230 grams)
3 tablespoons extra virgin olive oil
1 cup all purpose flour
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper

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Instructions

Mix all dough ingredients in a bowl and knead a few times to make sure it is well mixed, adding a touch of flour if needed to prevent stickiness.
At this point you can either wrap the dough and store in the refrigerator for up to 24 hours or you can roll and bake right away.
When ready to bake, preheat oven to 350 degrees F. Roll dough between two pieces of parchment to a thickness of 1/16th of an inch. Remove top piece of parchment and cut dough into small squares or whatever cracker shape you like. Prick dough all over with a fork to create small air holes - this will help the crackers crisp and stay flat but you can skip this step and just bake them a tiny bit longer.
Brush dough all over with olive oil and sprinkle with salt before baking in preheated oven for 30 minutes until lightly golden and crispy. If desired, rotate the pan halfway through to ensure even browning.
Allow to cool completely before storing.

If you love these be sure to give my Sourdough Cheese Crackers (aka Homemade Cheez-its) a try!

Notes

Cheese - leave it out or use any hard, aged cheese such as pecorino romano, gouda, or manchego
Olive oil - I really prefer a fruity and flavorful extra virgin oil for this, but you can use any neutral oil or fat including lard, butter, ghee, etc.
Herbs and seasoning - use any herb you love or a combination. Add in some garlic or onion powder, smoked paprika, to with furikake or everything bagel seasoning. The customizations are really endless so use what you love.
Flour: I use all purpose or einkorn for these crackers but you can use rye, whole wheat, spelt, or any wheat-related flour you prefer. If using a very hearty flour such as whole wheat, start with 3/4 cup and add in the rest slowly if needed to create a smooth, slightly sticky dough.
Gluten Free: I have not made these with alternative flours so I cannot recommend them but I imagine they would work just fine. I use unbleached all-purpose for feeding my starter. If you have a gluten free starter, feel free to experiment and let me know how it goes if you do.

Author: anita | wild thistle kitchen
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: appetizer, snack, sourdough
Method: baking, sourdough
Cuisine: American