Sourdough Discard Crackers

Discard rolled thin and baked until crisp makes for a cracker with more flavor than most store-bought boxes, and it's a good way to use up starter between feedings.

These are amazing for kids, they're genuinely easy to make, and they're one of my favorite ways to use up discard instead of letting it go to waste.

Prep Time: 10 minutes

Cook Time: 30-40 minutes

Total Time: 50 minutes

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Ingredients:

• 100g sourdough discard

• 1 tbsp melted butter

• Adjust according to discard amount; e.g., 400g discard = 4 tbsp butter)

• Herbs and seasonings of your choice (e.g., salt/pepper, everything but the bagel seasoning, garlic salt, lemon pepper, parmesan cheese, sesame seeds)

Instructions:

1. In a bowl, mix the sourdough discard with melted butter (homemade herbed butter works great for added flavor).

2. Add your chosen herbs and seasonings to taste, or keep it plain!

3. Spread the mixture thinly on a parchment-lined baking pan.

4. Bake at 325°F (160°C) for 10 minutes. Remove from the oven and cut into cracker shapes using a pizza cutter or a knife.

5. Return to the oven for an additional 20-30 minutes, or until they reach your desired crispiness.

6. Enjoy your homemade sourdough discard crackers!

Additional Tips:

• Customization: Feel free to experiment with different herbs and spices to suit your taste.

• Storage: Store any leftovers in an airtight container at room temperature for up to a week.

• Common Mistakes: Ensure the mixture is spread evenly to promote even cooking. Watch the crackers closely towards the end of baking to prevent burning.

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