Sourdough Discard Crackers
Sourdough discard crackers are an easy way to use a sourdough discard. They come together quickly, and require just a few ingredients. Don't let that sourdough discard go to waste!
Servings: 10 Servings (Approximately 100 crackers)
Ingredients
- 1 cup sourdough starter discard, unfed
- ½ tsp sea salt
- 1 cup Whole Wheat Flour
- 4 tbsp Butter Unsalted, at room temperature
- Oil for brushing
- 2 tbsp dried herbs of your choosing
- Coarse salt for sprinkling on top
Instructions
- Mix the starter, flour, salt, butter, and your preferred herbs. Make sure the dough is smooth and cohesive without being sticky.
- Divide your dough in half and shape each portion into a small, neat rectangular slab. Cover with plastic wrap and refrigerate until firm, about 30 minutes.
- Preheat your oven to 350°F. Roll the dough out on a floured surface until thin.
- Cut into squares and dock them with a fork to prevent puffing in the oven for that textbook crispiness.
- Load the crackers into the oven. Bake for 20-25 minutes, watching the crackers carefully.
- Once your crackers are browned and fragrant, remove them from the oven and let them cool on a wire rack.
- Store the crackers in an airtight container to maintain their irresistible texture and flavor.
Nutrition
Serving: 10crackers | Calories: 106kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 153mg | Potassium: 51mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 171IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 1mg