Sourdough Discard Crackers
#Sourdough #discard
Ingredients
- 200 g (200 g) discarded sourdough starter stirred down
- 28 g (28 g) butter melted
- 1 g (1 g) fine sea salt
- 2 teaspoons dried herbs Herbs de Provence
- 1 g (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. See notes.)