Oh. My. Gosh.

[Darlene]

I’ve been in a sourdough bread/starter binge for about 9 months. Finally found the perfect no knead sourdough bread recipe that is so easy and brings back memories of the European breads we grew up on. 
 

One of the side products is the sourdough starter “discard” I pitch when I go to feed my starter. In the beginning I wasn’t pitching it and had a couple of gallons of starter in the fridge. 
 

Stupid. 
 

So I bit my tongue and would just throw it in the trash and freshen up my starter. A few months ago I came across an adorable little site with a ton of sourdough recipes. From deserts to breakfasts to crackers and bread. 
 

I needed to freshen my starter today so I took some of the discard and and made her recipe for crackers. 
 

Oh. My. Gosh. I’m obsessed. It’s just a couple of little ingredients - starter discard, dried herbs, butter and salt. Mix all together, spread thinly on parchment paper and bake. The crackers are to die for and are tangy, giving the impression that there’s cheese in them. 
 

I’m now going to be on a binge with intentionally making sourdough starter discard. I’m serious. 
 

Y’all have to try this recipe if you have sourdough starter. 

 

www.littlespoonfarm.com 
 

• ¾ cup (200 g) discarded sourdough starter (stirred down)
• 2 tablespoons (28 g) butter(melted)
• ¼ teaspoon (1 g) fine sea salt
• 2 teaspoons dried herbs(Herbs de Provence)
• ¼ teaspoon (1 g) salt for sprinkling on top

INSTRUCTIONS

Preheat oven to 325 and line a baking sheet with parchment paper. Melt butter in mixing bowl and cool. 

• Weigh the sourdough discard, dried herbs and salt into the bowl of melted butter and mixthoroughly until well combined. Use an off-set spatula to spreadthe mixture in a thin, even layer onto the parchment paper. Sprinkle the top with salt.
• Bake for 10 minutes. Removefrom oven and score the crackers. Bake for an additional 20-50 minutes or until the crackers are golden brown. Let cool completely before breaking into squares. (Oven temperatures vary, check the crackers after 20 minutes into baking to make sure they do not over bake. See notes.)

 

NOTES

 

• Because these crackers are so thin, in some ovens they can brown quite quickly. I recommend checking them at the 20 minute mark the first time you bake them to make sure they do not over bake and burn. Adjust your baking time accordingly!
• The discard can be used either, cold, right out of the fridge or at room temperature.
• Store in an air-tight container for up to one week at room temperature.
• Fresh herbs and grated hard cheeses can be added to create different flavors.
• Scoring the crackers is optional. The sheet can easily be broken into pieces after baking and cooling off

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[Littlesister]

Darlene I will definitely be trying that out. It sounds really yummy. 

[Becca_Anne]

I get her newsletter she has some great recipes. I'll have to try this one!