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Sourdough Discard Crackers Recipe

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Ingredients

1 cup all-purpose flour
1/2 tsp. salt
1 cup sourdough starter
4 Tbsp. butter, room temperature
2 Tbsp. dried herbs of your choice (optional)
oil, for brushing
coarse salt (such as kosher or sea salt) for sprinkling on top

Instructions

  1. Mix together the flour, salt, sourdough starter discard, butter and herbs to make a smooth (but not sticky) dough.
  2. Add a bit of flour to knead smooth, if needed.
  3. Divide the dough in half, and shape each half into a small rectangular loaf.
  4. Cover with plastic wrap and refrigerate for 30 minutes until the dough is firm.
  5. Preheat the oven to 350°. Lightly flour a piece of parchment and the top of the dough.
  6. Place dough on the parchment and roll to about 1/16″ thick.
  7. Transfer the dough and parchment together onto a baking sheet.
  8. Lightly brush with oil and then sprinkle the salt over the top of the crackers.
  9. Cut the dough into 1¼” squares with a pizza cutter.
  10. Prick each square with the tines of a fork.
  11. Bake crackers for 20 to 25 minutes, until the squares are starting to brown around the edges.
  12. Remove the crackers from the oven and transfer them to a cooling rack.
  13. Store in an airtight container at room temperature for up to a week. Freeze to store longer.

Find it online: https://www.livingonadime.com/easy-sourdough-discard-recipes/