Sourdough discard
Cracker calculator
Scale a thin, crisp cracker batch by the discard you have on hand.
Ingredients
Sourdough discard200 g
Melted butter28 g
Fine sea salt1 g
Dried herbs2 tsp
Finishing salt1 g
Method
Bake thin and watch the edges
- Heat the oven to 325°F and line a baking sheet with parchment. Melt the butter and let it cool slightly.
- Mix the discard, melted butter, herbs, and salt until smooth. Spread it very thinly and evenly on the parchment.
- Sprinkle with finishing salt, bake for 10 minutes, then score if you want neat squares.
- Bake until dry, crisp, and golden. Start checking after 20 more minutes because thin edges brown quickly.
- Cool completely before breaking apart. Store airtight at room temperature for up to one week.
Notes
- Cold discard works fine; room-temperature discard works too.
- Fresh herbs or grated hard cheese can be mixed in for different flavors.
- Scoring is optional. A cooled sheet breaks easily into rustic pieces.