Sourdough disgard crackers

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper.

Step 2

Melt the butter and let it cool completely to room temperature.

Step 3

In a bowl or measuring cup, mix together the 200 grams of sourdough discard, cooled melted butter, and fine sea salt until really well combined.

Step 4

Pour the mixture onto the prepared baking sheet. Using an offset spatula, spread the dough out as thin as possible (almost transparent), to about 13×11 inches.

Step 5

Sprinkle your desired toppings over the dough (go light on the flaky salt).

Step 6

Bake for 10 minutes.

Step 7

Remove from the oven and immediately score the dough into cracker shapes (squares or rectangles) using a pizza cutter or ravioli cutter.

Step 8

Return to the oven and bake for an additional 15 to 20 minutes, or until golden and hardened when tapped.

Step 9

Let the crackers cool completely on the baking sheet so the residual heat crisps them up.

Step 10

Once cool, break apart and enjoy!