Sourdough Discard Crackers
Simple recipe for crispy sourdough discard crackers
Ingredients
Scale
- 1 cup sourdough starter discard
- 2 Tablespoons flour
- 2 Tablespoons butter
- 1/4 teaspoon salt (I use Redmond Real salt)
- Coarse salt for topping
Instructions
- Preheat oven to 325º
- Combine all ingredients except coarse salt until a smooth, thick batter forms
- Spread onto a parchment-lined or silpat-lined baking sheet. Use an oiled rubber spatula, or oiled fingers for this, and do your best to get it evenly thin down to about the thickness of a nickel
- Sprinkle with coarse salt, and any herbs or spices you like
- Bake in preheated oven for about 10 minutes
- Remove from oven and use a pizza cutter or knife to cut crackers into squares
- Place back in oven and bake for another 20 minutes
- Turn off oven and let rest in oven for 10-30 more minutes until crackers are crispy and completely dried through
- Remove from oven and let cool completely
- Seal into ziploc bags or other airtight container and store out of direct light