Sourdough discard crackers are a fantastic way to make the most of your excess starter while avoiding waste. These crackers are crispy, flavorful, and incredibly versatile, making a perfect snack or accompaniment to cheese and dips.
Ingredients:
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- ½ teaspoon sea salt (plus more for sprinkling)
- 1 tablespoon dried herbs (rosemary, thyme, or a mix) or seeds (optional)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dough: In a bowl, combine the sourdough discard, flour, olive oil, salt, and herbs (or seeds) if using. Stir until a dough forms.
- Roll Dough: Roll out the dough thinly (about 1/8 inch) on a lightly floured surface.
- Cut Crackers: Use a pizza cutter or knife to cut the dough into desired cracker shapes.
- Bake: Place the crackers on the baking sheet, sprinkle with sea salt, and bake for 15-20 minutes or until golden and crisp.
- Cool & Serve: Allow the crackers to cool before serving. Store in an airtight container.
Enjoy these crispy, delicious crackers with your favorite dips!
