Sourdough Discard Crackers
, 35–65 min, Yield: 4
Thin, crispy crackers made from sourdough discard, seasoned with herbs and baked until golden.
| prepPreheat oven to 325°F / 162°C | |||||
| prepLine a baking sheet with parchment paper | |||||
| 180 ml discarded sourdough starter (stirred down) | Mix sourdough, butter, salt & herbs | Spread on parchment, sprinkle salt | Bake 325°F / 162°C, 10 min | Score crackers, bake 20–50 min until golden | Cool completely, break into squares |
| 30 g butter (melted) | |||||
| 1/4 teaspoon fine sea salt | |||||
| 2 teaspoons dried herbs de Provence | |||||
| 1/4 teaspoon salt (for sprinkling on top) | |||||
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