Sourdough Starter Discard Crackers

One of the first sourdough recipes I tried was for Sourdough Starter Discard crackers.  I make them often and my favorite recipe is from Little Spoon Farms.  I alternate making them with Herbs de Provence, or “Everything But the Bagel” seasoning, but this weekend I experimented a bit by added an additional tablespoon of butter which seemed to helped them to cook more evenly, and I used Savory Seasoning.  Savory is a dried mix from the supermarket that is fragrant and fresh tasting mix of garlic, black pepper, orange peel, carrot,  basil, oregano, parsley, fennel, thyme, marjoram, and cayenne.

This is my new favorite mix for my discard crackers.
 


Little Spoon Farms’
Sourdough Discard Crackers
 
INGREDIENTS:
·       ¾ cup (200 g) discarded sourdough starter (stirred down)
·       2 tablespoons (28 g) butter (melted)
·       ¼ teaspoon (1 g) fine sea salt
·       2 teaspoons dried herbs (Herbs de Provence)
·       ¼ teaspoon (1 g) salt for sprinkling on top
 
PREPARATION:
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.

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.

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.)
 
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.
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·     Scoring the crackers is optional. The sheet can easily be broken into pieces after baking and cooling off.

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