Description
Crunchy and delicious sourdough discard crackers made with simple ingredients like sourdough starter, butter, and salt. Perfect for snacking or pairing with cheese and dips, these easy-to-make crackers use leftover starter to reduce waste and add a rich, tangy flavor.
Ingredients
Scale
Main Ingredients
- 200 grams sourdough discard (1 cup stirred and unfed starter)
- 2 tablespoons unsalted butter (melted)
- 1/4 teaspoon fine sea salt
Optional Seasonings
- Flaky sea salt
- Everything bagel seasoning
- Sesame seeds
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the crackers.
- Melt Butter: Melt the unsalted butter in a mixing bowl and allow it to cool slightly to avoid cooking the starter when mixed.
- Combine Ingredients: Stir the sourdough discard and fine sea salt into the melted butter until the mixture is well combined and homogeneous.
- Spread Mixture: Spread the dough-like mixture evenly into a thin layer on the prepared baking sheet for uniform baking.
- Add Seasonings: Sprinkle optional seasonings like flaky sea salt, everything bagel seasoning, or sesame seeds evenly over the surface to enhance flavor.
- Bake Initial: Bake the spread mixture in the preheated oven for 10 minutes to start drying and setting the crackers.
- Score Crackers: Use a pizza cutter to score the partially baked dough into squares to define cracker shapes.
- Final Bake: Return the baking sheet to the oven and bake for another 15-20 minutes until the crackers turn golden brown and crisp.
- Cool and Store: Allow the crackers to cool completely on the baking sheet, then store them in an airtight container to maintain crispness.
Notes
- Ensure the sourdough discard is unfed and stirred well to get the best texture.
- Spreading the mixture evenly and thinly is crucial for crispy crackers.
- Keep an eye on crackers during the final bake to prevent burning as ovens vary.
- Store cooled crackers in an airtight container to keep them crisp for up to a week.
- Feel free to customize the seasoning to suit your taste preferences.
