Sourdough’s tang is on full display in these perfectly crunchy simple crackers. They’ve become a staple in our home, and sometimes my daughter even chooses them over cookies. I save up a jar of discard in the fridge from feedings and make a batch about once a week.
MAKES ABOUT 48 CRACKERS
4 tablespoons unsalted butter, melted and cooled
400 grams (1½ cups) sourdough discard
2 heaping teaspoons herbs de Provence
½ teaspoon sea salt
½ teaspoon Maldon sea salt
Adjust oven racks to accommodate 2 baking sheets. Preheat oven to 325°F.
Mix first 4 ingredients in a medium bowl. Scrape out onto two parchment-lined baking sheets. Using a large offset spatula, spread dough thinly, to about a ⅛-inch thickness. Sprinkle with Maldon salt.
Place sheets into the oven and bake for 10 minutes. Remove from oven and score the dough into roughly 1- by 2-inch rectangles using a sharp knife. Return to oven and continue baking until crackers are crisp, 20–50 minutes. Time will vary depending on discard hydration, thickness of crackers, and baking sheet type. Check every 10 minutes to avoid over-browning.
Once crisp, allow crackers to cool then break apart along score lines. Store in an airtight container at room temperature for up to a week.
Recipe adapted from “Sourdough Discard Crackers” by Little Spoon Farm.
