Herbed Sourdough Discard Crackers
Prep Time: 5 minutes
Bake Time: 20–25 minutes
Total Time: ~30 minutes
Servings: 1 sheet (~20 crackers)
Ingredients
¾ cup (200 g) sourdough starter discard (stirred down)
2 tbsp (28 g) butter, melted (or olive oil for dairy-free)
¼ tsp (1 g) fine sea salt
¼ tsp dried rosemary
¼ tsp dried thyme (Optional)
¼ tsp dried parsley (Optional)
¼ tsp dried oregano (Optional)
¼ tsp flaky salt (for sprinkling on top)
Instructions
Prep the pan: Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
Mix the batter: In a small bowl, stir together discard, melted butter, fine salt, rosemary, thyme, parsley, and oregano until smooth.
Spread thinly: Pour mixture onto parchment and spread evenly into a rectangle (~10×12 inches). The thinner you spread it, the crispier it will bake.
Season: Sprinkle flaky salt on top.
Bake: Bake 20–25 minutes, until golden and crisp at the edges.
Cool & break: Cool completely on the tray, then break into rustic crackers.
Tips
For extra crunch, return broken pieces to the oven for 5 minutes at 300°F (150°C).
Swap in Italian seasoning if you don’t want to measure each herb.
Store airtight up to 1 week.