Easy Sourdough Discard Crackers

Ingredients

• 2 tablespoons Unsalted Butter (melted)
• 0.75 cup Sourdough Discard (unfed starter, any hydration)
• 0.25 teaspoon Salt (fine table salt)
• 1 pinch Sea Salt (for topping, optional)

Instructions

1. Melt Butter

   Place 2 tablespoons of unsalted butter in a small saucepan or microwave‑safe bowl and melt until fully liquid.

   Time: PT2M

2. Combine Ingredients

   In a mixing bowl, add 3/4 cup sourdough discard, the melted butter, and 1/4 teaspoon salt. Stir until a uniform, slightly sticky dough forms.

   Time: PT5M

3. Prepare Baking Sheet

   Line a baking sheet with parchment paper. Lightly drizzle a few drops of melted butter on the parchment and spread with a paper towel to prevent sticking.

   Time: PT2M

4. Spread the Dough

   Transfer the dough onto the parchment and, using a spatula or your hands, spread it as thinly and evenly as possible (about 1/8‑inch thick).

   Time: PT4M

5. Add Topping Salt

   Sprinkle a pinch of sea salt evenly over the surface.

   Time: PT1M

6. First Bake

   Place the sheet in a pre‑heated oven at 325°F and bake for 10 minutes.

   Time: PT10M

   Temperature: 325°F

7. Score the Crackers

   Remove the sheet and, using a pizza cutter, lightly score the dough into squares or rectangles. This prevents cracking later.

   Time: PT2M

8. Second Bake

   Return the sheet to the oven and bake for an additional 20‑30 minutes, watching closely until the edges turn golden‑brown and the crackers are crisp.

   Time: PT25M

   Temperature: 325°F

9. Cool and Store

   Allow the crackers to cool completely on a wire rack before breaking along the scored lines. Store in an airtight container.

   Time: PT10M

Nutrition Facts

Calories

120

Protein

2g

Carbohydrates

12g

Fat

7g

Fiber

0g