Sourdough Discard Crackers Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

3/4 cup discarded sourdough starter (stirred down)

2 tablespoons butter (melted)

1/4 teaspoon fine sea salt

2 teaspoons dried herbs (Herbs de Provence)

1/4 teaspoon salt for sprinkling on top

Directions

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. (Oven temperatures vary, check the crackers after 20 minutes into baking to make sure they do not over bake. See notes.)

Nutrition

• Serving Size: 6 crackers
• Calories: 98 kcal
• Total Fat: 6 g
• Saturated Fat: 4 g
• Cholesterol: 15 mg
• Sodium: 439 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 1 g