Sourdough Discard Crackers
Put your sourdough discard to work in thin, crisp, herby crackers.
Sourdough Discard Crackers
Thin, crisp crackers made from sourdough discard, butter, and Herbs de Provence.
Ingredients
Method
- 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 offset 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 the oven and score the crackers. Bake an additional 20 to 50 minutes, or until golden brown. Let cool completely before breaking into squares. (Oven temperatures vary — check at 20 minutes so they do not over-bake.)
Notes
Because these crackers are so thin, they can brown quickly in some ovens — check at the 20-minute mark the first time. The discard can be used cold or at room temperature. Store in an airtight container up to one week. Fresh herbs and grated hard cheeses can be added for different flavors.