Sourdough Butter Crackers - Flaky, crispy and buttery!

Ingredients

• 113 g Unsalted Butter (Melted; one US stick)
• 1/2 tsp Salt (Fine table salt)
• 60 g Sourdough Starter Discard (Unfed starter, roughly 1/4 cup)
• 200 g All-Purpose Flour (Can substitute corn flour or whole‑wheat flour; add extra flour if dough feels wet)

Instructions

1. Melt Butter

   Place the stick of unsalted butter in a small saucepan over low heat and melt completely, then set aside to cool slightly.

   Time: PT2M

2. Mix Dough

   In a mixing bowl combine the melted butter, 1/2 tsp salt, 60 g sourdough starter discard, and 200 g flour. Stir until a shaggy dough forms. If the dough feels too wet, add a little extra flour, up to 210 g.

   Time: PT5M

3. Rest Dough

   Cover the bowl with a piece of foil and let the dough rest for 20‑30 minutes so the flour can fully absorb the liquid.

   Time: PT25M

4. Preheat Oven

   Preheat the oven to 375°F (190°C).

   Time: PT5M

   Temperature: 375°F

5. Roll Dough Thin

   Place the rested dough between two sheets of parchment paper. Using a rolling pin, roll out to about the thickness of a dime (≈2 mm), as thin as possible.

   Time: PT5M

6. Cut and Prick

   Remove the top parchment sheet. Cut the rolled dough into rectangles with a knife or pastry cutter. Prick each rectangle several times with a fork to prevent puffing.

   Time: PT5M

7. Bake Crackers

   Transfer the parchment (with crackers) onto a baking sheet and bake for 15‑17 minutes, checking at 15 minutes, until the edges turn golden and the crackers are crisp.

   Time: PT16M

   Temperature: 375°F

8. Cool

   Remove the sheet from the oven and let the crackers cool on a wire rack for about 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

255

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g