Easy Sourdough Discard Crackers

If you have excess sourdough starter, make these sourdough starter discard crackers.This recipe is super easy and makes use of the cooling oven after bread baking. You can add any flavors you choose, today I made my favorite garlic and parmesan crackers. You can add herbs to your mixture, There is so much scope with these crackers -- see below for more options.

Ingredients and Instructions

Pre-heat your oven.

In a medium sized bowl, put

• 400g sourdough starter

• 60g of melted and cooled garlic butter (4 tablespoons).

• 1/2 cup finely grated parmesan cheese (any dry aged cheese will work here)

• Plenty of pepper and salt.

Mix together thoroughly with a fork.

Line two cookie sheets with baking paper. Divide the mixture between the two sheets.

With a wide rubber spatula and holding onto the paper, spread the cracker mixture as thin as you can go. Cover the entire surface. The thinner you get these crackers the better. This is most important. Sprinkle with rock salt.

Bake at 300F for 20 minutes. Remove from the oven and score. Turn. Bake a further 30 to 40 minutes until crunchy and lightly brown around the edges.

Break up the crackers. Cool on a rack and place in a sealed jar as soon as they are cold.

Tips and Options

• The sourdough does not have to be active, just alive. Rye starter makes very nice crackers too. I choose to add the tiniest bit of honey to rye crackers.
• Once you have finished baking your last loaf, turn that oven right down and get these baking. You are dehydrating the crackers so prepare for a long slow bake. Adjust to the temperature that works best for your oven. Keep the temperature low so the crackers dry and brown without charring.
• The butter is a fantastic vehicle for taste. I infuse the butter with the herbs. I use roasted garlic frequently. Rosemary and lemon zest. Parsley or thyme. Fresh or dry. Infuse your butter with your chosen herbs. For best results, whip the herbs or garlic or whatever into soft butter, allow the butter to stand for a few hours (in the fridge) to exchange flavors then melt it for the crackers. With the sage: I literally fry the sage in the salted butter until it is crunchy, then scoop it out with a slotted spoon, use the butter for the crackers and add the sage back into the mixture last. OR toast the garlic in the melted butter. There are so many variations.
• I use a liberal sprinkling of rock salt but this is optional.