Sourdough Discard Crackers Recipe
If you regularly make sourdough bread you're likely to have some discard leftover. This is the perfect recipe to use up your discard!
Servings: 24 crackers
Ingredients
- 350 grams sourdough discard
- 35 grams olive oil
- Pinch of salt
- 2 tsp dried rosemary
- 2 tsp dried thyme
- Flaky sea salt
- Shredded cheese seeds, and/or nuts (optional)
Instructions
- Combine the sourdough discard, olive oil, salt, rosemary, and thyme in a bowl and stir until smooth.
- Line a baking sheet with parchment paper and pour the batter onto it.
- Using a spatula, spread the batter evenly over the baking sheet until it's about ⅛ inch (3 mm) thick.
- Sprinkle the top with flaky sea salt.
- Bake for 10 minutes at 320°F /160°C (conventional oven).
- Remove the pan from the oven and cut the crackers into your desired size with a sharp knife. Mine are usually about 1½ × 3 inches (4 × 8 cm).
- Return the pan to the oven and bake for another 35-40 minutes, until the crackers are golden brown and crisp. Keep an eye on them, as baking times can vary by oven.
- Let the crackers cool completely on the baking sheet.
Tips
For cheese crackers, stir 50 grams (about ½ cup) of shredded cheese into the batter before spreading it out. If using seeds or nuts, sprinkle them over the batter before baking.
How to store
Store the crackers in an airtight container at room temperature for at least 2 months. They can also be frozen for up to 3 months.