Sourdough Discard Crackers

Ingredients:

For the Dough:

• 200 g (1 cup) sourdough discard
• 2 Tbsp (30 g) unsalted butter, melted
• 1/4 tsp (1 g) fine sea salt
• Seasonings of your choice (flaky sea salt, everything bagel seasoning, sesame seeds, etc.)

Instructions:

1. Preheat oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Combine ingredients: In a large measuring cup or mixing bowl, combine melted butter, sourdough discard, and salt. Stir until well combined.
3. Spread dough: Pour the mixture onto the prepared baking sheet and use an offset spatula to spread it into a thin, even layer (about 13x11 inches).
4. Sprinkle toppings: Lightly sprinkle the top with flaky salt and your chosen seasonings.
5. Bake: Bake for 10 minutes, then remove from the oven and score into bite-sized squares with a pizza cutter. Bake for another 15-20 minutes, or until golden and hardened. If not firm, continue baking until they sound firm when tapped with a nail.
6. Cool and store: Let crackers cool on the baking sheet to fully dry out. Store in an airtight container or zip bag.

Note: To measure sourdough discard directly into the measuring cup, set the cup with butter on a kitchen scale, zero it out, and then add 200 grams of discard.

Variations for Toppings:

• Seeds: Sunflower, sesame, chia, flax, or poppy seeds
• Everything But the Bagel seasoning
• Salt and pepper: Sea salt or herbed salt
• Cheese: Finely grated cheddar or parmesan
• Dried herbs: Rosemary, thyme, basil, or oregano

Enjoy your homemade sourdough crackers!