Last updated on January 31st, 2023 at 03:08 pm
This year I have been dabbling my toes in the world of all things sourdough, and let me just say that it doesn’t disappoint. It has been so much fun playing around and making some of our favorite snacks and food from our sourdough starter, Ophelia.
These crackers are delicious with a crispy texture and tangy taste that you can only get from sourdough.
They are super quick and easy to make – and bonus points for never having to get rid of your discard or find other ways to use it up.
You can keep them plain and salted, stir in some herbs like rosemary, or even add some parmesan cheese – the possibilities are endless.
One of our favorite ways to enjoy these crackers is to dip them in some classic homemade hummus.
Happy eating!
Easy Sourdough Crackers
Deliciously thin, crispy, and slightly tangy sourdough crackers!
- 200 g discarded sourdough starter
- 28 g butter, melted
- 1 g fine sea salt
- 2 tsp dried herbs or parmesan cheese {optional}
- 1 g fine sea salt, for sprinkling on top
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Preheat the oven to 325°F and line a baking sheet with unbleached parchment paper. Melt the butter and let it cool.
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In a medium mixing bowl weigh out the sourdough discard, salt, and herbs or parmesan if using. Add the melted butter and mix well until combined.
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Using an offset spatula, spread the mixture onto the parchment paper into an even layer. Sprinkle with sea salt.
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Bake for 10 minutes, and then remove from the oven to score evenly using a pastry cutter or a sharp knife.
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Bake for 20 more minutes. After 20 minutes turn off the oven, and leave the crackers in the warm oven for another 15-20 minutes. This gives them a crispy texture without browning too much.
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Remove the crackers from the oven and let them cool completely on a baking rack before storing them in an airtight container.
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