top of page

Sourdough Discard Crackers

  • 200g Sourdough Discard 

  • 30 g melted butter, cooled 

  • 1 cup shredded cheese of choice (optional)

  • 2 tsp Herbs de Provence (or other herbs: Rosemary, Thyme, etc) 

  • Salt for the top 

 

  1. Preheat oven to 325 F (use convection, if you have it) 

  2. Line a baking sheet with parchment paper 

  3. Combine all ingredients (including cheese if using) except the salt, mixing well to create a smooth batter 

  4. Spread the batter onto the parchment (an offset spatula works really well for this) in as even a layer as possible. Sprinkle top with salt 

  5. Bake for 10 minutes; remove from oven and score using a knife or pastry wheel (this is optional – you can just break them into shapes, if you’d rather) 

  6. Turn the pan around and bake for another 10 minutes. Repeat this for another 2 or 3 cycles until the crackers are crisp 

  7. Remove from the oven and place onto a cooling rack.  

  8. Break the crackers into desired sizes and store in an airtight container.  

  9. Try to use them within about a week (if they last that long!) 


Comments

bottom of page