Sourdough discard crackers

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Ingredients

  • 3/4 cup (200 g) discarded sourdough starter (stirred down)
  • 2 tablespoons (28 g) butter (melted)
  • 1/4 teaspoon (1 g) fine sea salt
  • 2 teaspoons dried herbs (Herbs de Provence or anything)
  • 1/8 teaspoon (0.5 g) salt for sprinkling on top
1. Preheat your oven to 160C (140C fan) 
Tear a piece of parchment paper big enough to cover a baking sheet. Melt the butter in a mixing bowl.
2. Weigh the sourdough starter discard in the mixing bowl with the melted butter and add the dried herbs and salt. Stir well
4. Use an off-set spatula to spread a very thin, even layer of the mixture onto the parchment paper.
5. Place the parchment paper onto a baking sheet and sprinkle the top of the batter evenly with 1/2 teaspoon of salt.
6. Bake for 10 minutes, remove and score the crackers with a knife or a pizza cutter into squares. Return to the oven and bake an additional 40-50 minutes, making sure they don't over-bake.

7. Remove the crackers from the oven and let cool completely before breaking into pieces. Store in an air-tight container at room temperature for up to 7 days.

These crackers can be seasoned in so many different ways. Any fresh or dried herbs will work. Think rosemary or thyme! You can also use hard cheeses like parmesan stirred into the mixture or sprinkled on top before baking.

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