Sourdough discard crackers are thin, crispy and have that amazing tang that you can only get with real sourdough! You’ll never want to throw away your sourdough discard after your taste these addictive crunchy crackers!
Duratio:
Servings: 4
INGREDIENTS
- ¾ cup (200 g) discarded sourdough starter (stirred down)
- 2 tablespoons (28 g) butter (melted)
- ¼ teaspoon (1 g) fine sea salt
- 2 teaspoons dried herbs (Herbs de Provence)
- ¼ teaspoon (1 g) salt for sprinkling on top
INSTRUCTIONS
NOTES
Because these crackers are so thin, in some ovens they can brown quite quickly. I recommend checking them at the 20 minute mark the first time you bake them to make sure they do not over bake and burn. Adjust your baking time accordingly!
The discard can be used either, cold, right out of the fridge or at room temperature.
Store in an air-tight container for up to one week at room temperature.
Fresh herbs and grated hard cheeses can be added to create different flavors.
Scoring the crackers is optional. The sheet can easily be broken into pieces after baking and cooling off.
