Black Truffle Sourdough Discard Crackers

Turn sourdough discard into ultra-crispy black truffle crackers with truffle olive oil and truffle sea salt. Simple, savory, and addictive.

Yield: 2 baking sheets (thin, shattery crackers)

Ingredients

• 200g sourdough discard (straight from the jar is fine)

• 45g black truffle olive oil (about 3 Tbsp)

• 1/2 tsp fine salt OR 1/4 tsp fine salt if your truffle salt is strong

• 1/2 tsp garlic powder (optional but makes the truffle pop)

• 1/4 tsp black pepper (optional)

• Topping: black truffle sea salt, to taste

Optional (highly recommended for “fancy” flavor + browning):

• 25–40g finely grated parmesan (adds crisp + umami)

Method

1. Oven: 325°F. Line 2 sheet pans with parchment.

2. Mix: Stir discard + truffle oil + truffle salt (+ garlic/pepper + parm if using).It should be loose and spreadable—like thin pancake batter. If yours is thick, add 1–2 tsp water.

3. Spread THIN: Divide between pans and spread paper-thin with an offset spatula.(If you can’t see parchment through it in places, it’s probably too thick.)

4. Top: Lightly sprinkle truffle sea salt over the surface (go easy—you can add more after).

5. Bake:

   • Bake 10 minutes, rotate pans.

   • Bake 10–18 minutes more until deep golden (edges will brown first).

6. Crisp finish: Turn oven off, crack door, leave inside 8–10 minutes.

7. Cool completely on the pan, then snap into pieces. Taste and add a tiny pinch more truffle salt if needed.

“Restaurant-level” upgrade for sourdough discard crackers

Right when they come out, very lightly brush the top with a few drops more truffle oil, then hit with a final dusting of truffle salt. (Don’t overdo it or they’ll soften.)

***Troubleshooting (common with sourdough discard crackers)

• Not crispy / a little bendy: they need more color. Put them back in at 300°F for 5–8 min.

• Bubbles: dock with a fork more, or score earlier.

• Too salty: reduce the fine salt in the batter and rely on truffle salt only as a finish.

• If the dough is too sticky or thin to roll, add flour a little at a time until it’s easy to handle.