Sourdough Discard Crackers
Sourdough discard crackers are thin, crispy, and have the tang only real sourdough gives. Once you try them, you won’t want to toss your discard. This easy recipe uses discard without baking bread, great for all skill levels—perfect for beginners.
Don't say I didn't warn you!
Ingredients
1 cup whole wheat pastry flour or all purpose flour
1 cup sourdough discard
1T chopped garlic optional
1/3 cup Parmesan cheese
1 teaspoon Sea salt or kosher salt
1/4 cup olive oil
Directions
Combine all the ingredients.
Mix until a soft dough is formed.
Roll the dough between 1/16th and 1/8 inches thick…the thiner the better. The crackers will puff up during baking.
Using a pizza cutter, cut into squares, repeat with the remaining dough.
Using a pizza cutter, cut into squares, repeat with the remaining dough.
Using a pizza cutter, cut into squares, repeat with the remaining dough.
Bake for Apx. 20 - 30 min. until the edges a golden.
Combine all the ingredients.
Mix until a soft dough is formed.
Devide the dough into 2 or 3 haves. Shape the dough into “disk shapes” not to thin. Wrap in plastic and refrigerate for 1 hour.
Place the disk between to pieces of parchment paper.
Roll the dough between 1/16th and 1/8 inches thick…the thiner the better. The crackers will puff up during baking.
Remove the top piece of parchment paper and place on a baking sheet.
Using a pizza cutter, cut into squares, repeat with the remaining dough.
LIGHTLY brush the tops of the unbaked crackers with melted butter or olive oil and sprinkle with salt.
Bake for Apx. 20 - 30 min. until the edges a golden.
Nutrition Information
Serving: 100g Calories: 16k
Carb.: 2g
Protein: 0.4g Fat: 1g Sat.
Sodium: 108mg
