These homemade, herb-seasoned, sourdough crackers are deliciously tangy, crisp, and buttery.
Sourdough discard crackers are thin, crispy and have that amazing tang that you can only get with real sourdough.
The perfect way to use up excess starter or discard, this whole wheat cracker recipe makes a great snack or appetizer.
Duration
Servings: 6 servings
Ingredients
- 1 cup sourdough discard
- 3/4 cup AP flour or 1 cup AP einkorn flour
- 1/4 cup butter
- 1 tablespoon dried herbs basil, oregano, parsley, rosemary, thyme are all good options, or a combination of any of those
- 1 teaspoon salt
Instructions
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Preheat oven to 350.
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Mix ingredients and knead the dough just until it comes together.
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Place dough between two pieces of parchment paper and roll out as thin as possible.
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Remove the top piece of parchment paper and brush with butter/sprinkle with more salt (optional)
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Place the rolled out cracker dough and parchment paper onto a baking sheet.
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Bake for 15 minutes until crispy.
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Cut with knife of break apart and store in an air-tight container.
Notes
- Roll between greased sheets of parchment paper.
- The key is to get them really really thin. If you don’t, they will end up more like tortillas than crackers.
Nutrition
Calories: 164kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 450mg | Potassium: 24mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 262IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 2mg