Sourdough Discard Crackers with Herbs and Cheese
These Sourdough Discard Crackers with Herbs and Cheese are an easy, flavorful way to make the most of your sourdough starter while minimizing food waste. Rather than tossing it out, you can turn that excess starter into delicious, crunchy crackers—perfect for snacking or serving alongside cheese boards.
Ingredients
- ½ cup sourdough discard
- 2 tablespoons unsalted butter meled and slightly cooled
- ¼ teaspoon salt
- 2 tablespoons grated parmesan cheese
- 1 teaspoon italian seasoning
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat and oven to 350°F and line a baking sheet with parchment paper.
- In a bowl mix together the sourdough discard, melted butter, salt, cheese and herbs. Mix until fully combined.
- Spread the mixture onto a baking sheet lined with parchment paper until it's approximately ⅛ inch thick. Using an offset spatula comes in handy here. Sprinkle with a little extra salt if desired.
- Place in the oven for 10 minutes. Remove from the oven and score into squares or any shape and size that you want the crackers to be. Place the pan back in the oven and bake for another 15-20 minutes or until the crackers are dry and crisp.
- Cool completely before storing. Enjoy!
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