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Ingredients
Scale
- 200 grams sourdough discard (1 cup stirred and unfed starter)
- 2 Tbsp unsalted butter, melted and cooled slightly
- 1/4 tsp fine sea salt
- Seasonings to taste – flaky sea salt (everything bagel seasoning, sesame seeds, etc.)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Melt the butter in a large measuring cup or mixing bowl and allow it to cool until just lukewarm. Incorporate the sourdough discard and salt, stirring with a spatula until the mixture is well blended.
- Transfer the mixture onto the parchment-lined baking sheet, using an offset spatula to spread it into a thin, even layer that is nearly transparent.
- Sprinkle the top lightly with flaky salt and your preferred seasonings, being cautious not to add too much salt as the crackers are thin and can become overly salty.
- Immediately place the baking sheet in the oven to prevent sticking to the parchment, and bake for 10 minutes. Afterward, remove from the oven and use a pizza cutter to score the crackers into bite-sized squares.
- Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the crackers are golden and crisp. If they aren’t firm, continue baking until they feel solid when tapped.
- Once done, take the crackers out of the oven and allow them to cool on the baking sheet to ensure they dry out completely. After cooling, store them in an airtight container or zip bag.
Notes
TECHNIQUE TIP: Measure the discard directly into the cup for accuracy.
STORAGE: Store in an airtight container for up to 5 days; refresh in oven.
SUBSTITUTION: Use olive oil instead of butter for a dairy-free option.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: snack
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 15 kcal
- Sugar: 0.001 g
- Sodium: 23 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0.23 g
- Trans Fat: 0.04 g
- Carbohydrates: 2 g
- Fiber: 0.1 g
- Protein: 0.2 g
- Cholesterol: 2 mg
