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
- 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 Blog entries are recipe and craft notes from working cottage bakers. Recipes assume working with an active starter and basic equipment. Cottage food sales are governed by your state's law — see our state directory for legal details.