Don’t throw out your discard. Keep your discard in a separate jar, if I’m slowly adding to it, I keep it in the fridge, but most of the time I leave it on the counter because a mason jar fills up quick.
This recipe works with any amount of discard you happen to have. (*see example at the bottom)
INGREDIENTS:
-Sourdough Discard, fresh or refrigerated.
-Melted Butter or Olive Oil or Avocado Oil
-Salt
– Optional: Herbs or seasonings, example: rosemary, thyme, black pepper, garlic powder, onion powder, everything but the bagel seasoning.
Preheat oven to 325 F.
Put your bowl on a scale, zero it out, add and weigh your discard in grams. However many grams of discard you have, divide that number by 8. That number is how many grams of melted butter or oil you will add.
Then add 1/4-1/2 tsp of salt, this is to your liking and depends on how much discard you’re using. And if your adding herbs or seasoning, add now. Mix well.
Put parchment paper on cookie sheet, and pour your mixture onto it, and spread thin. The thinner the better the cracker. I use the back of a wooden spoon. If you have a lot of mix, you may need 2 cookie sheets to spread it thin.
Sprinkle salt on top. (Garlic salt and onion salt is delicious!)
Put in preheated oven and set timer for 7 minutes.
After 7 minutes, take crackers out and use large butcher knife to press lines into your crackers. I find using my huge knife is easier to score the crackers, rather than dragging a knife across the dough.
Once scored, put back in oven. Set timer for 10 minutes. How long you end up baking your crackers depends on how thick you spread them. I set my timer in 10 minute increments checking each time to see how close they are getting to crispy. They can burn fast if you aren’t paying attention!
Once slightly golden and crispy. Take out. Let cool and if they haven’t separated themselves, break them at their scored lines and enjoy!
*If you need an example for measurements:
Let’s say you pour your discard in a bowl and see you have 150grams of sourdough discard. Divide 150 by 8 and you’ll get 18.75…lets round that up to 19. So you will then add 19 grams of melted butter or oil. Dividing by 8 is how you get the perfect ratio of discard to oil. And then add 1/4-1/2 tsp of salt.
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