Ingredients
Scale
- 3/4 cup (200 g) discarded sourdough starter 2 tablespoons (28 g) butter (melted)
- 1/4 teaspoon (1 g) fine sea salt
- 2 teaspoons flavor of choice (optional, but could include everything bagel seasoning, parmesan cheese, or Italian Seasoning)
- 1/4 teaspoon (1 g) salt for sprinkling on top
Instructions
- 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.)
- Store in an air-tight container for up to one week at room temperature.
Notes
**These crackers are very thin and can burn easily. I sometimes remove the ones around the edges and let the center crackers cook a little longer**
Keywords: bread, sourdough