Along the Grapevine

Sourdough Soda Crackers



Sourdough soda crackers, some with za’atar, some just salt 

If you happen to make sourdough bread, you might find yourself in the enviable position of having an excess of starter. Recipes for sourdough always suggest you discard half of it, but that seems an extreme measure. I have managed to add it to all sorts of baking which, while allowing me to use up the excess,  does not make it a real sourdough recipe. So I was very pleased to find a great recipe for banana sourdough pancakes from Justyna at Garlic Matters. These are so simple to make, and the sourdough combined with the baking soda make the lightest and tastiest pancakes I have every had.

Of course, one good recipe often leads to another. As I was thinking of how to use even more of my sourdough, I decided to try this soda trick to make crackers. I have been trying to come up with a fool-proof recipe for a simple cracker, and as luck would have it, I finally succeeded with this one. Light, crispy and good for at least a week in a closed container, they are the perfect snack to have on hand. For my first attempt, I used plain salt on half of them and some za’atar for the other half since I was processing sumac at the time. I expect every time I make these, they will undergo some change of flavour depending on my mood.


1/4 cup water

1 tsp. baking soda

1 tsp. salt

1 cup sourdough starter

enough flour to make a workable dough, about 2 cups

salt, herbs, seeds or other topping (optional)


Dissolve the salt and baking soda in the water. Add to the sourdough and mix thoroughly. Use a large bowl, because the mixture will bubble up and almost double in volume. Gradually mix in enough flour to make a workable dough and knead it until all the flour is incorporated. Divide the dough in half and roll each half to about 1/8th of an inch thickness. I found a pasta maker at the widest setting worked well for this. If using any seasoning or salt, sprinkle it evenly over the surface, then roll it lightly again to keep it from falling off. Puncture the surface with a fork. Cut the crackers in whatever shape and size you want and place on a parchment lined baking tray. Bake at 425 F for 8-10 minutes, or  until the edges turn a golden brown. Makes about 6 dozen 1 inch square crackers.

Needless to say, there is no need to stick to this recipe. I repeated this same process using rye flour instead of wheat, added 1 Tbsp of dark molasses to the water and soda mixture, and sprinkled liberally with caraway seeds before baking. The next one might be cornmeal! So now my problem with excess sourdough starter is solved, and I am now faced with the problem of not having quite enough!


Sourdough soda crackers with rye and caraway seeds

Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

28 thoughts on “Sourdough Soda Crackers

  1. Hilda, I am drooling looking at these yummy soda crackers….even after I have already eaten dinner and dessert 🙂
    And then you had me at molasses in the second recipe! What a great combination of flavors with the caraway seeds and molasses.

    Liked by 1 person

  2. Great crackers and great way to use up that excess starter. I hate throwing anything away.

    Liked by 1 person

  3. Lovely! I can easily imagine how good these must be x

    Liked by 1 person

  4. Hilda, those soda crackers look so scrumptious, I had to find a recipe that doesn’t use a starter. Even if I had the confidence to start up a starter 🙂 I barely have the time to experiment.

    Liked by 1 person

    • I think you could do something very similar without starter. The soda is really the magic ingredient. I should have tried it without starter too for those who don’t have it, but will do so soon and keep you posted.


  5. Brilliant, as always, Hilda! I always hate throwing out my starter and have given away gobs of it. (The chickens love it, as well.) But I’d never thought of finding other cooking uses for it. Duh! Have tinkered with making crackers over the years. This may be my ticket….

    Liked by 1 person

  6. Beautiful, Hilda! With no nasty preservatives, they don’t keep as long but sometimes if you put them in a very low oven for 10 – 15 minutes they’ll crisp right back up.


    Liked by 1 person

  7. Good tip. Thanks.


  8. Hilda, I have just took a batch of your amazing sourdough soda crackers with rye and caraway seeds out of the oven! What a wonderful aroma and crunch! My partner loves caraway seeds and I can already see I’m going to have to make another batch rather soon or there will be no left for this evening’s party!


    Thanks for sharing x

    Liked by 1 person

  9. Hilda – this is amazing. I had some sourdough starter a while back and I killed it because I refused to throw away all that starter all the time – so it just got carried away and finally croaked. And that was my second batch. You are so right – it does seem drastic thowing it away. I love that you’ve figured out something to do with the excess starter. Genius! Now I need to find some new starter and begin again.

    Liked by 1 person

  10. I’ve been making similar crackers following a recipe from the zerowastechef. Been adding rosemary. That recipe has olive oil in, and the dough keeps well in the fridge.

    Liked by 1 person

    • I do like olive oil in crackers, but for this recipe I was trying to duplicate that plain ‘saltine’ type cracker with fewer calories. I’ll still make the richer ones, but love to have some of these plain ones on hand. I will have to try them with rosemary, and maybe occasionally brush them with olive oil for ‘occasions’.

      Liked by 1 person

  11. Yum–I love that sourdough flavor! These crackers sound great!

    Liked by 1 person

  12. I like your crakcers & also these lovely inviting Sourdough soda crackers with rye and caraway seeds! Yummm!


  13. I have managed to get a wholemeal sourdough starter going. White failed but I think I had it too wet? Just made your crackers, yummy! Thank you.


  14. I find your blog interesting! I nominated you for mystery blogger award.



  16. Tried this recipe and alas the crackers are going to my chickens. I’m not sure where the recipe went south but at 425 degrees 9+ minutes the crackers were slightly brown and tough and chewy. I turned the heat down to 325 and baked for an addition 5-7 minutes…I kneaded the dough for 2-3 minutes to incorporate flour. I had a scant cup of starter so only used 1 1/2 cup (approximately) a.p. organic flour. Maybe the setting on my pasta maker was too wide🤷‍♀️ Usually when I make sour dough crackers I use a much thinner (?) setting. I will try again. Any suggestions?

    Liked by 1 person

    • Sorry to hear you had problems with this recipe, but pleased at least you have chickens to benefit from them. Perhaps with less sourdough you needed also to add a bit more water as it sounds as if the dough was maybe a bit dry. Hope this helps.


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