Product Used In This Recipe
Sourdough Discard Crackers
PREP: 10 MINUTES
COOK: 35 MINUTES
SERVINGS: 5 - 10 SERVINGS
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These addictive crackers are so simple to make and taste superior to any store-bought variety. You can try different flavor combinations until you find a favorite; herbs like dried dill, Italian seasoning, Herbs de Provence, and dried rosemary are a great place to start. If you like a nutty crunch, consider adding seeds such as sesame, poppy, golden flax, etc. It’s possible to add grated dry cheese such as parmesan or pecorino too. A well-fermented discard that’s been in the refrigerator for several days is optimal for flavor.
Ingredients
- 1 cup (250g) unfed sourdough discard (the tangier, the better)
- 3 Tbsp (42g) melted butter
- 1 Tbsp dried herbs or seeds
- 2 tsp flaky sea salt (or to taste)
Directions
Preheat oven to 325˚F and ensure both shelves are in middle section of oven. Mix together discard, melted butter and seasoning in a bowl until thoroughly combined into a wet, smooth mixture. Line two baking sheets with parchment paper (this step is a must!) and divide mixture evenly onto both sheets. Using an offset spatula or back of a spoon, spread mixture very thinly across the parchment paper—the thinner your batter, the crunchier your crackers will be.
Sprinkle flaky sea salt evenly across the top of the mixture, then bake 10 minutes. Remove pans from oven and use a pizza cutter or knife to cut lines across dough so crackers will break evenly into 1×2” pieces when finished baking. Return to oven and ensure that whichever pan was on bottom rack during previous bake is now on top rack for even heat distribution. Continue baking for 25-35 minutes or until crackers are light brown, crispy and fragrant. Remove from oven and cool on pans, then gently break into individual crackers. Store in an air-tight bag or container.
Yields approximately 60 1”x 2” crackers.
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