Monday, September 15, 2025

Sourdough Discard Crackers

 

  • ¾ cup (200 g) discarded sourdough starter (stirred down)
  • 2 tablespoons (28 g) butter (melted)
  • ¼ teaspoon (1 g) fine sea salt
  • 2 teaspoons dried herbs (Herbs de Provence)
  • ¼ teaspoon (1 g) salt for sprinkling on

  • 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

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