Description
Crispy, flavorful sourdough crackers made with discard starter – a perfect way to use excess starter with minimal ingredients for a delicious homemade snack.
Ingredients
- 1 1/2 cups sourdough starter (or discard)
- 1 1/2 cups all-purpose flour
- 6 tbsp unsalted butter (room temperature)
- 1/2 tsp sea salt
Instructions
- Preheat oven to 350°F (175°C) and line baking sheet with parchment.
- In bowl, mix starter, flours, melted butter, salt and herbs until combined into sticky dough.
- Divide dough in half. Place each between two sheets of parchment and roll to 1/8-inch thickness.
- Remove top parchment, score into squares with pizza cutter or knife.
- Sprinkle with optional toppings and gently press in.
- Bake 20-25 minutes until golden and crisp, rotating pans halfway.
- Cool completely on wire rack – they’ll crisp up as they cool.
- Break along scored lines and store in airtight container.
Notes
- Dough can rest refrigerated up to 24 hours for more sour flavor
- For extra crispiness, turn off oven and leave crackers inside as it cools
- Variation: Substitute 1/4 cup grated Parmesan for 1/4 cup flour
- Keeps 2 weeks at room temperature or 1 month frozen
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 10 crackers
- Calories: 80
- Sugar: 0g
- Sodium: 100mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg