Sourdough Crackers

Sourdough crackers are a thing, and thank goodness for that! Crisp, buttery, and flavorful, packed with grated Parmesan and herbs, these sourdough discard crackers taste like they’re straight out of a pizzeria! This is a great recipe to use up excess starter, and it tastes so much better than store-bought crackers.

Ingredients – 1 cup sourdough starter (240 grams) *see notes – 1 cup flour (120 grams) – 1/3 cup grated parmesan cheese (40 grams) – 4 tablespoons butter, melted – 2 tablespoons Italian seasoning blend – 1 teaspoon garlic powder – 1/2 teaspoon salt – 1/2 teaspoon pepper

1. Add the sourdough starter to a bowl then stir in the rest of the ingredients. Let the dough sit for 10 to 20 minutes to absorb the moisture.

Step 1

1. Divide the dough in half, then use a rolling pin to roll each section into a thin rectangle. Tip: roll the dough on a sheet of parchment paper to make it easy to transfer.

Step 2

1. Brush the top with oil and sprinkle with cheese and seasonings. Bake the crackers until golden brown, then let them cool and break them into rustic shapes.

Step 3

Sourdough crackers add a nice wholesome touch to any charcuterie board, cheese platter, or a hearty bowl of beef barley soup. Here are some other ways to serve these discard Parmesan crackers.

Step 4

Use your sourdough discard to make some incredible sourdough crackers. The parmesan cheese and herbs make these crackers taste as if they came out of a pizzeria.

Save your discard in the fridge after each feeding until you are ready to use it in a recipe. You can keep topping off the discard container and don’t need to feed the discard. Just save it until you have enough to bake a discard recipe.

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