Little Spoon Farm's Sourdough Discard Crackers

Updated at: Thu, 17 Aug 2023 13:55:57 GMT

Step 1

Preheat your oven to 325°F (162°C) and line a baking sheet with parchment paper. Melt the butter in a mixing bowl and let cool.

Step 2

Weigh the sourdough discard, dried herbs and salt into the bowl of melted butter and mix thoroughly until well combined. Use an off-set spatula to spread the mixture in a thin, even layer onto the parchment paper. Sprinkle the top with salt.

Step 3

Bake for 10 minutes. Remove from oven and score the crackers. Bake for an additional 20-50 minutes or until the crackers are golden brown. Let cool completely before breaking into squares. (Oven temperatures vary, check the crackers after 20 minutes into baking to make sure they do not over bake. See notes.)

Step 4

NOTES: Because these crackers are so thin, in some ovens they can brown quite quickly. I recommend checking them at the 20 minute mark the first time you bake them to make sure they do not over bake and burn. Adjust your baking time accordingly! The discard can be used either, cold, right out of the fridge or at room temperature. Store in an air-tight container for up to one week at room temperature. Fresh herbs and grated hard cheeses can be added to create different flavors. Scoring the crackers is optional. The sheet can easily be broken into pieces after baking and cooling off.

Step 5

HOW TO STORE: Store the crackers in an air-tight container such as a mason jar with a tight lid, or a Weck jar. They can be stored at room temperature for up to a week.

Step 6

TIPS FOR SUCCESS: Butter definitely gives the sourdough discard crackers the best flavor, but they can be made with other fats. I tested this recipe with olive oil but found that it tasted more oily than tangy. If you decide to use olive oil, I would make sure it is the highest quality you can find in order to get the best flavor. Because this is a cracker recipe without added flour, the batter is very thin and spreadable. I use parchment paper to hold the batter while baking but you could also use a silicone baking mat. The discard can be mixed with the other ingredients cold, right out of the fridge, or at room temperature. The crackers can be scored after they have baked and "set-up" for about 10 minutes if you would like a uniform cracker. If you'd like a more "rustic" cracker, let them bake without scoring and simply break them apart after they have cooled completely. Check your crackers around the 30-40 minute mark. Oven temperatures vary, so your crackers may be ready sooner! These crackers can be seasoned in so many different ways. Any fresh or dried herbs will work. Think rosemary or thyme! You can also use hard cheeses like parmesan stirred into the mixture or sprinkled on top before baking.

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