Sourdough crackers
Crackers
There are so many great things about this recipe whether it’s making use of your sourdough discard instead of throwing it away, the fun designs you can carve into your crackers, or the seasoning combinations you can dream up and enjoy.
I like to starve my levain (sourdough starter) for a couple of days before making these crackers as it really ramps up the sourdough flavour, too. I also love this recipe because it’s so easy to scale up and the portions are pretty loose to work with without much impact to your results. A little more levain leftover to use? No problem. A little more butter? Not to worry. Want to add more seasonings? Go for it! —CFG
Ingredients
1 cup levain/sourdough discard
2 tbsp butter
seasonings of your choice
coarse/flaked sea salt
Directions
Preheat oven to 325F
Line a cookie sheet with parchment paper
Mix together about 1 cup of sourdough discard with about 2 tbsp of melted butter.
Spread the mixture thinly onto the parchment paper (~1/8” thick).
Very lightly sprinkle coarse or flaked sea salt over the spread out mixture .
Sprinkle seasonings of your choice over the mixture and with a light hand, gently tap the seasonings down into the mixture.
Bake for 10-12 minutes at 325F, then remove from the oven and score cuts into the crackers using a knife or pizza cutter.
Transfer the pan back to the oven and bake at 310 for another 30min.
Turn off the oven and leave the pan inside until the oven is cooled and the tray is cool enough to remove without oven mitts.
Break the crackers apart along their score lines and transfer to an airtight container or storage bag.
Suggested seasonings
Everything bagel
Herbs de Provence
Parmesan
Cheddar
Sesame and sea salt
Black sesame and sesame oil
Sunflower and dried cranberry
Greek
Multi-seed mixtures
Flax
