Sourdough Discard Crackers
Sourdough discard crackers are thin, crispy, and feature the tang of real sourdough.
Equipment
- oven
- Mixing bowl
- Baking sheet
- Parchment paper
- offset spatula
Ingredients
Base Ingredients
- ¾ cup discarded sourdough starter stirred down
- 2 tablespoons butter melted
- ¼ teaspoon fine sea salt
- 2 teaspoons dried herbs Herbs de Provence
- ¼ teaspoon salt for sprinkling on top
Instructions
Preparation Steps
- Preheat your oven to 325°F (162°C) and line a baking sheet with parchment paper. Melt the butter in a mixing bowl and let cool.
- Weigh the sourdough discard, dried herbs, and salt into the bowl of melted butter and mix thoroughly until well combined. Use an off-set spatula to spread the mixture in a thin, even layer onto the parchment paper. Sprinkle the top with salt.
- Bake for 10 minutes. Remove from oven and score the crackers. Bake for an additional 20-50 minutes or until the crackers are golden brown. Let cool completely before breaking into squares.
Notes
These crackers are thin and can brown quickly, so check them at the 20-minute mark the first time you bake them. Adjust baking time as needed. The discard can be used cold or at room temperature. Store in an air-tight container for up to one week.
Nutrition
Serving: 6crackersCalories: 98kcalCarbohydrates: 10gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 15mgSodium: 439mgFiber: 1gSugar: 1gVitamin A: 213IUVitamin C: 1mgCalcium: 19mgIron: 1mg
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