Protein Parmesan Sourdough Discard Crackers

Protein Parmesan Sourdough Discard Crackers • 100 g sourdough starter (unfed/discard) • ⅓ cup (40 g) white whole wheat flour • ⅓ cup (60-65 g) grated Parmesan cheese • ~1½ tbsp (20 g) olive oil • ½ tbsp dried thyme • ½ tsp Herbs de Provence • ½ tsp coarse sea salt (¼ tsp in dough, ¼ tsp on top) Instructions • Preheat your oven to 350°F (175°C). • In a medium bowl, combine the sourdough starter, whole wheat flour, parmesan cheese, olive oil, dries thyme, and Herbs de Provence. Stir until the dough forms a cohesive ball. If the dough feels sticky, lightly flour your hands to manage it more easily. • Lightly dust a rolling pin, parchment paper, and the dough surface with flour. Roll the dough out to a thin sheet, about 1/16 to ⅛ inch thick, directly on the parchment paper. Transfer the parchment and dough to a baking sheet. • Sprinkle with a pinch of coarse sea salt. Using a knife or pizza cutter, cut the dough into 1-inch x 1-inch squares. Prick each square with a fork to prevent putting during baking. • Bake the crackers in the preheated oven for 20-25 minutes, rotating the baking sheet halfway through for even browning. The edges should turn a light golden color when done. Allow the crackers to cool completely on the baking sheet before removing or serving. • Store the cooled crackers in an airtight container at room temperature. They'll stay fresh and crisp for up to 5 days—if they last that long!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350°F (175°C).

Step 2

• In a medium bowl, combine the sourdough starter, whole wheat flour, parmesan cheese, olive oil, dries thyme, and Herbs de Provence. Stir until the dough forms a cohesive ball. If the dough feels sticky, lightly flour your hands to manage it more easily.

Step 3

• Lightly dust a rolling pin, parchment paper, and the dough surface with flour. Roll the dough out to a thin sheet, about 1/16 to ⅛ inch thick, directly on the parchment paper. Transfer the parchment and dough to a baking sheet.

Step 4

• Sprinkle with a pinch of coarse sea salt. Using a knife or pizza cutter, cut the dough into 1-inch x 1-inch squares. Prick each square with a fork to prevent putting during baking.

Step 5

• Bake the crackers in the preheated oven for 20-25 minutes, rotating the baking sheet halfway through for even browning. The edges should turn a light golden color when done. Allow the crackers to cool completely on the baking sheet before removing or serving.

Step 6

• Store the cooled crackers in an airtight container at room temperature. They'll stay fresh and crisp for up to 5 days—if they last that long!