Crisp sourdough crackers for market
Discard-based sourdough crackers with rosemary and flaky salt. Shelf-stable, beautiful at market, and a great pairing with local honey or cheese vendors.
Crackers are the unsung cottage food hero. Crisp, shelf-stable, beautiful in packaging, and they pair naturally with cheese, honey, jam — all the other things vendors are selling. Make friends with your market neighbors and run a cross-promotion.
Why this works
The high oven temperature drives moisture out and crisps the dough. Sourdough discard adds flavor and a faint tang. Rolling thin (1/16 inch) is what separates a good cracker from a flat bread.
At a glance
- Yield
- About 60 crackers (one large sheet)
- Prep
- 20 minutes
- Cook
- 18 minutes
- Total
- 1h
Ingredients
- All-purpose flour
- 200 g
- Sourdough discard
- 200 g
- Olive oil
- 30 g
- Salt
- 4 g
- Fresh rosemary (chopped)
- 1 tbsp
- Flaky sea salt (topping)
- as needed
Equipment
Pick your state and product — instant verdict before market day.
- Mixing bowl
- Rolling pin
- Sheet pan
- Parchment paper
- Pizza wheel or sharp knife
- Pastry brush
Directions
Common questions
Baker notes
- Variations: caraway + black pepper, sesame + sea salt, fennel + chili flakes.
- Package in 6-cracker stacks with a paper sticker band. $5–$7 per pack.
- Pair with honey vendor: 'Crackers + honey duo' bundle priced at a 15% premium.
FAQ
What if the crackers come out soft?
Roll thinner next time. If a batch is already soft, return them to a 300°F oven for 8 more minutes to crisp.
Where to go next
Crackers are the easiest premium product at any market. Cheap to make, beautiful in packaging, and they sell themselves once a customer tries one.
Crosodo Journal entries are recipe, craft, and cottage-food notes for home bakers. Recipes assume an active starter and basic equipment. Cottage food sales are governed by your state's law — start with the free state directory, check a product with Can I sell this?, or grab a label template. Not legal advice.
