Sourdough Discard Crackers
Sourdough discard crackers are thin, crispy and have that amazing tang that you can only get with real sourdough!
Equipment
- Oven
- mixing bowl
- baking sheet
- parchment paper
- off-set spatula
Ingredients
Sourdough Cracker 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 Instructions
- 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
Check the crackers after 20 minutes into baking to make sure they do not over bake. Oven temperatures vary.
Nutrition
Serving: 1crackerCalories: 100kcalCarbohydrates: 10gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 200mgPotassium: 50mgFiber: 1gVitamin A: 250IUCalcium: 10mgIron: 1mg
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