Sourdough Discard Crackers

Ingredients/Zutaten

• 1 cup sourdough starter discard, unfed
• 4 tbsp unsalted butter, melted
• 1/2 tsp salt

• 1/4 onion, finely chopped
• Herbs, finely chopped

Instructions/Zubereitung

1. Preheat oven to 325° F.
2. Coat a baking sheet with a thin layer of butter (or use parchment paper).
3. Combine all ingredients in the mixing bowl, and stir until evenly mixed.
4. Pour batter onto baking baking sheet and spread thinly and evenly (~2 mm).
5. Optional: Sprinkle salt, herbs, etc. over the top. Avoid anything that burns easily, such as onions and cheese.

1. Bake for 10 minutes, remove from oven, and score to shape the crackers.
2. Return baking sheet to oven and continue baking for about 20 minutes.
3. For a more even bake, turn the sheet around about halfway through.
4. Warning: Check often. The crackers can burn fast.
5. Remove from oven and allow crackers to cool. Then crack them apart.

1. Store in an airtight container in a cool, dry place.

Equipment/Ausrüstung

Medium-sized mixing bowl

Offset spatula

Baking sheet

Small pot or microwave, to melt butter

Large air-tight jar, for storage

Optional: Parchment (silicon) paper