Herb Sourdough Crackers

By Sonya David

There's no question that baking with sourdough involves care, timing, and a little bit of magic. After baking with sourdough onboard our sailboat for almost 7 years, this herb cracker recipe continues to be our favorite way to use up starter discard and impress our guests with delightful, crispy crackers to go along with a gorgeous charcuterie board. Whether you are a weathered sourdough baker or just starting to bake with natural leavening, this recipe is foolproof and super easy to whip up.

New to Sourdough? Check out Captain Kyle's guide to caring for your starter!

Sourdough discard crackers


½ cup whole wheat flour

½ cup unbleached white wheat flour

1 cup active discard sourdough starter (fed within 24hrs)

¼ cup coconut oil, softened or melted - olive oil works great too!

½ teaspoon sea salt

¼ cup fresh chopped herbs or 3-4 tablespoons dried.

Olive oil, for brushing

Coarse/flakey sea salt, for sprinkling on top


  1. In a large bowl, mix together all flours, sourdough starter, herbs, coconut oil, and salt.

  2. Mix the ingredients until the dough is smooth and uniform.

  3. Divide into two equal pieces, form a flat slab, and wrap with parchment paper or beeswax wrap to keep the dough from drying out.

  4. Let chill in the refrigerator for at least 30 min. The timing here is flexible - we've let the dough chill for 24hrs before and the crackers still came out perfect!

  5. Remove from the refrigerator and roll dough out on parchment paper (or silicone baking mat) to 1/16"- 1/8" thickness.

  6. Use a brush to coat with olive oil, sprinkle with salt. Poke the dough evenly with a fork (2-3 pokes per cracker).

  7. Cut into squares (we use a pizza cutter) and transfer to cookie sheet.

  8. Bake at 350°F until golden and crisp, 20-25 min

  9. Allow crackers to cool completely before storing them in an airtight jar. If you can resist gobbling them up immediately, they should last at least 5 days in a sealed container.

Makes 2 platters worth of crackers


Get creative with the types of flour you use. Buckwheat, rye, and spelt flours are all great ones to try. Different flour types will make the crackers more flaky, nutty, or crisp so it's up to you to experiment.

In addition, there are no rules as to what types of herbs and spices you choose! Some favorites are rosemary, thyme, sage, oregano, red chili flakes, garlic powder, flax seeds, cumin, and lemon pepper. Once your cracker dough is rolled out, you can also try adding shredded cheese or a vegan alternative - nutritional yeast.

Sailors are especially good at finding multiple purposes for items onboard, and this recipe is no exception! Don't have a rolling pin? Any round bottle or jar will work just fine - a wine bottle works great!

Sonya David After 7 years of living aboard her Passport 42, she still loves everything about the lifestyle. She discovered sailing at 16 years old while living abroad in a tiny beach town in Uruguay. Sonya met her partner when she moved back to San Francisco Bay and since then they've completed countless DIY boat projects and their love for boat work led them to start their own marine maintenance business. Sonya is a 50 ton USCG captain and has worked in all things boating including sailmaking, marine maintenance, yacht deliveries, and charters. She is unapologetically authentic with everyone she meets and seeks out those who do the same. Her passion for sustainability and real connections is normally the topic of conversation with new friends. She loves nothing more than sharing a boat-made meal with like-minded folk - bonus points if it's in a stunning anchorage!

Follow her salty adventures: www.twothehorizon.com www.youtube.com/twothehorizonsailing www.instagram.com/twothehorizon

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